Baked Garlic Parmesan Potato Wedges

My strongest culinary conviction — right up there with “butter fixes everything” — is that Baked Garlic Parmesan Potato Wedges deserve a parade, a kazoo solo, and maybe a small fireworks display. That said, I will also accept a humble napkin and a fork. This is comfort food that roars.

A chaotic memory that explains everything (and yes, there is crying)

There was once a Thanksgiving where I, in full holiday bravado, decided mashed potatoes were “too basic” and tried to serve… garlic-parmesan potato wedges as the main starch. Spoiler: Aunt Lori looked at my tray like I’d insulted her childhood, the cranberry sauce physically recoiled, and I learned that crunchy wedges don’t like to be pushed into family tradition without an introduction. Lesson learned: introduce wedges slowly, with charm.

Also, the lemon bars disaster of 2019 will haunt me forever — I adopted a flaky, dramatic approach to recipe improvisation that ended in a citrus puddle on my oven floor. But these wedges? They saved dinner more times than I can count. Comfort comes back, repeatedly. (Okay wow, I’m already rambling. Two words: top them.)

Back to the recipe before I spiral into more food therapy

ANYWAY, before I emotionally relive the entire event while someone asks for gravy tips, let’s talk about how these potato wedges win: crispy edges, buttery garlic breath (the kind that greets you like an old friend), and Parmesan snow that refuses to melt away. If you like this, also check out my favorite cozy carb companion — here’s a soft, golden loaf that’s dangerously fast for mornings: freshly baked 20-minute homemade bread. Not kidding, the carbs are conspiring.

What you’ll need (short grocery rant included)

• 4 medium russet potatoes
• 1/4 cup extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Mini-rant: You don’t need unicorn olive oil. Trader Joe’s has a fine bottle that will make you feel rich. Parmesan? Buy a wedge and grate it yourself unless you enjoy powdered cardboard. If your budget is Aldi-level thrifty, you’ll still win here. And if you want to get fancy, sprinkle a little flaky sea salt at the end and pretend this was an artisan impulse.

Cooking Unit Converter — quick reference so your oven doesn’t judge you

Convert on the fly — because I refuse to do math while roasting potatoes.

Technique breakdown: how I learned to stop burning things and love wedges

I ramble, I gesture wildly with a spatula in hand, and then I realize the oven is a gentle beast if you treat it with respect. Here’s what I learned the hard way: don’t crowd the pan. Crowding is the silent killer of crispiness and my former roommate’s favorite way to ruin dinner. Use a big baking sheet, give each wedge some personal space, and let heat do its thing.

• Preheat the oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly, then slice into thick wedges.
• In a large bowl, drizzle olive oil over the potato wedges. Add minced garlic, salt, pepper, Italian seasoning, and grated Parmesan cheese. Toss until evenly coated.
• Line a baking sheet with parchment paper and spread the potato wedges in a single layer without crowding them.
• Bake for 30-35 minutes or until golden brown, flipping halfway through for even crispiness.
• Optional: Sprinkle additional Parmesan cheese on hot wedges before serving. Let cool slightly and enjoy!

Pro tip: flipping is not optional unless you enjoy patchy browning. Also, smell-check at 20 minutes — garlic perfume is the universe’s way of saying “almost.”

Oh, and if you’re into dramatic, layered mains with a similar savory streak, the mushroom-stuffed chicken recipe is a garlic-lover’s fantasy: cheesy garlic butter mushroom stuffed chicken. Mention it to your dinner guests if you want to sound like you meal-prepped all week.

Why this matters to me (and probably you too)

Cooking is how my family tells stories. My mom would bring a tray of potatoes to the table and the room would settle — it’s tradition-talk that isn’t always tidy. Food anchors identity: Midwest casseroles at Thanksgiving, Trader Joe’s emergency cookies for when emotions happen at 10 p.m., and a wedge that reminds me we can recover from culinary missteps. I cook because my kitchen is where I practice being kinder to myself, one crispy edge at a time.

Mini-anecdote: the wedge that almost started a neighborhood feud

I once brought a pan of these to a block party and a guy I’d never met said, with the solemnity of a judge, “These are dangerously good.” He returned for thirds, then fourths, then tried to trade me his artisanal hot sauce for a batch. I accepted. Neighborhood peace, preserved.

Chaotic FAQ that answers things before you ask them

[q]Can I use sweet potatoes instead?[/q]
[a]Yes, but sweet potatoes caramelize differently — you’ll get sweeter, softer insides and quicker browning. I won’t judge, but I might steal one. [/a]
[q]Do I have to use Parmesan?[/q]
[a]Technically no. You can sub Pecorino if you’re fancy, or nutritional yeast for vegan vibes. But Parmesan gives that nutty umami hug you didn’t know you needed. [/a]
[q]Can I make these ahead?[/q]
[a]Sort of: you can par-bake and finish them before serving. But crispiness is a present-moment pleasure — make them close to eating time for best results. [/a]
[q]My wedges were soggy — what happened?[/q]
[a]Either you crowded the pan, didn’t preheat, or your potatoes were too wet. Dry them, space them, and give them heat. Heat is truth. [/a]
[q]Any dipping suggestions?[/q]
[a]Garlic aioli, ketchup (don’t @ me), or a drizzle of pesto. Also a weird but excellent combo: lemony tzatziki. Try one. Thank me later. [/a]
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Okay, I’ll stop talking now. This recipe is simple, forgiving, and emotionally available. Make a giant bowl, invite someone you love (or your weird neighbor), and let the wedges do the heavy lifting. If anything goes wrong, blame the oven — it’s dramatic and it distracts people. Also, I refuse to share the last wedge. (Fine, I’ll share. Maybe.)

Daily Calorie Needs Calculator — estimate how much comfort you need

A quick tool to approximate your daily calorie needs so you can plan how many wedges are “reasonable” for dinner.