Bake to Perfection:
- Place the baking sheet in the preheated oven and bake for about 30-35 minutes, flipping the wedges halfway through, or until they are golden brown and crisp on the outside and tender on the inside.
Prepare the Garlic Parmesan Topping:
- 6. While the potato wedges are baking, prepare the garlic Parmesan topping. In a small saucepan, melt the unsalted butter over low heat.
- Add the minced garlic to the melted butter and cook for 1-2 minutes, or until the garlic becomes fragrant. Be careful not to brown or burn the garlic.
- Remove the saucepan from the heat and stir in the grated Parmesan cheese and chopped fresh parsley. Mix until the cheese is melted and the topping is well combined.
Finish and Serve:
- Once the potato wedges are done baking and have achieved a crispy golden exterior, remove them from the oven.
- Drizzle the prepared garlic Parmesan topping evenly over the hot potato wedges.
- Toss the wedges gently to coat them with the flavorful topping.
- Serve the Baked Garlic Parmesan Potato Wedges immediately as a delicious side dish or a delightful snack.
- Feel free to adjust the seasoning to your taste. You can add a pinch of cayenne pepper for some heat or more Parmesan cheese for extra cheesiness.
- For a shortcut, you can use store-bought garlic Parmesan seasoning instead of making the topping from scratch.
- Make sure to space the potato wedges evenly on the baking sheet to allow for proper air circulation, which will help them crisp up.
- Leftover potato wedges can be stored in an airtight container in the refrigerator and reheated in the oven for a few minutes to regain their crispiness.
Baked Garlic Parmesan Potato Wedges are a homemade delight that brings together the irresistible combination of crispy potatoes, savory garlic, and Parmesan cheese. Whether you serve them as a side dish, appetizer, or snack, these wedges are sure to be a hit. So, follow this recipe, bake up a batch of these delightful wedges, and savor the homemade goodness that makes them a true crowd-pleaser.
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