These baked potatoes are crispy but creamy, easy to make, bursting with flavor from the garlic and parmesan, and just what you need for game day, a barbecue, or a snack with a cold beer or glass of wine.
It's the season for potatoes and wings, cheese and beer.
So, in keeping up with the spirit, let me recommend these parmesan potatoes. I'm sure you will love them. We all do.
They come together in no time, really.
You cut the wedges, bake them, and, while that is happening, prepare the magic condiments. That's it.
They're cousins to these spicy potato wedges.
How to prepare the potatoes
- Size: find potatoes that are roughly the same size. It will be easier to have wedges that bake more evenly.
- Wash well and scrub if needed. You will leave the skin on, so this step is important. Alternatively, you can peel them.
- What kind of potatoes is best? I like russet potatoes, but any good for baking works here. Even baby or new potatoes like the ones I use for the Peruvian potato salad.
How to cut wedges
It's very easy. You can cut each potato into 6 or 8 wedges.
Start by cutting the potato in half (image above, top).
- To make 6 wedges: take each half and cut it in 3. You must cut the first at a 45° angle (slanted) from the center.
- To make 8 wedges: take each half and cut it in half again. You have 4 pieces. Cut each of those pieces in half again (image below).
Difference in size
The difference is in how thick the wedges end up being, affecting how they bake because the thicker ones (6 pieces per potato) will have more pulp.
So choose your favorite.
I cut them in 6 usually because I choose medium-sized potatoes, and they're the right balance between crispy skin and creamy inside.
The magic seasoning
These potatoes burst with flavor! There's so much stuff in every bite, it's imperative we talk about it.
- Garlic: chopped raw, it is essential for a spicy kick.
- Parmesan: use a good one that is pungent and salty in a good way. It will benefit these potato wedges immensely.
- Parsley and lemon: they add freshness, and acid and balance the whole thing.
All four together are amazing. And so easy to have ready.
Simply chop, mix, and drizzle. Parmesan garlic baked potato wedges for the win!
Straight from the oven! This is what I recommend.
- Season them in the pan and transfer them to a flat surface (better than a bowl). I like to use wooden boards with thick paper napkins underneath.
- Or transfer them and season on the serving plate. It makes little difference from my experience.
- If you like vinegar and have some homemade Chimichurri sauce lying around, they are a great last-minute seasoning. Dip them in the sauce and you're set!
Enjoy this easy and wonderfully flavorful snack.
Why are my potato wedges soggy?
Because they have an excess of moisture (water). You need to dry them long enough in the oven for the exterior to crisp up. Also, serve immediately and salt them right before eating.
Why are my potato wedges not crisping enough?
Make sure you dry them well before baking. The drier the surface the more they'll absorb the oil and create a crispy outer shell.
What pairs well with potato wedges?
Barbecued or baked meats for a main dish, and a cold glass of beer, wine, or soft drink if you're eating them as an appetizer. The latter can include a dip or condiment like ketchup if serving plain baked wedges.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
For the potatoes:
- 2-3 tablespoons olive oil
- 2-3 tablespoons butter, melted
- 2 pounds (900g) medium sized-potatoes, scrubbed and dried, with skin (see Notes below)
For the seasoning:
- 2 tablespoons chopped parsley
- 1 garlic clove, peeled and finely chopped
- ⅓ cup grated parmesan cheese
- 1 tablespoon fresh lemon juice (about ½ a lemon)
- Preheat oven to 350ºF /180°C.
- Put aluminum foil in an oven tray (it makes it easier to clean up afterward). Or bake them directly in the pan.
- Cut washed and dried potatoes in half, and then each half in thirds or fourths, depending on how big you want the wedges.
To make 6 wedges: take each half and cut it in 3. You will have to cut the first at a 45° angle (slanted) from the center.
To make 8 wedges: take each half and cut it in half again. You have 4 pieces. Cut each of those pieces in half again (image below).
- Put them in a bowl.
- Add melted butter and oil to the potatoes and mix a bit to coat the wedges. Or do this directly in the aluminum paper, but be careful not to tear it.
- Season lightly with salt and pepper. Remember that the cheese is salty.
- Bake for 30-40 minutes, or until they are tender inside and golden outside.
- While the potatoes are baking, mix parsley, garlic and parmesan in a small bowl.
- Transfer the potatoes to a serving board or plate and toss this mixture over the potatoes.
- Drizzle with lemon juice and eat immediately.
Potatoes: use potatoes that are similar in size so the wedges bake uniformly. What you want to look for is them being roughly the same height. I use russet because they are creamy, hold their shape well and are easily available, but any type of potato you like for making fries will work.
Seasoning: the quantities given in the recipe are as reference. Increase or decrease any of the ingredients according to your taste.
- Prep Time: 15
- Cook Time: 35
- Category: Appetizers
- Method: Baking
- Cuisine: International
- Serving Size: ⅛
- Calories: 177
- Sugar: 1.4 g
- Sodium: 75.9 mg
- Fat: 10.6 g
- Carbohydrates: 18.2 g
- Protein: 3.3 g
- Cholesterol: 13.8 mg
Keywords: garlic parmesan potatoes