Baked Garlic Parmesan Potato Wedges – My Grandma’s Pie

There’s something about the smell of garlic and potatoes roasting in the oven that instantly feels like home. Maybe it’s because my grandma used to make these crispy, golden wedges every Sunday, filling her tiny kitchen with warmth and the promise of comfort. She called them her “pie”—not because they were sweet, but because, to her, anything made with love and shared at the table deserved the name. Today, I’m passing on her recipe for Baked Garlic Parmesan Potato Wedges, a dish that’s as simple as it is soul-satisfying.

The Ingredients You’ll Need

This recipe is all about humble ingredients coming together to create something magical. Here’s what you’ll need:

• 4 large russet potatoes – Their starchy texture gives the crispiest edges.
• 3 tablespoons olive oil – Extra virgin adds a lovely depth of flavor.
• 4 cloves garlic, minced – Fresh is best here, but 1 teaspoon of garlic powder works in a pinch.
• ½ cup grated Parmesan cheese – The nutty, salty bite is key. Freshly grated melts better than pre-shredded.
• 1 teaspoon dried oregano – A little earthy warmth to balance the garlic.
• ½ teaspoon smoked paprika – Grandma’s secret for a hint of smokiness.
• Salt and black pepper to taste – Don’t be shy—potatoes need seasoning!
• Fresh parsley, chopped (optional) – For a bright, herby finish.

How to Make Them (Just Like Grandma Did)

These wedges are easy but require a little patience for maximum crispiness. Here’s how to nail them:

1. Prep the potatoes: Scrub them clean (no need to peel—the skin adds texture!) and cut each into 8 wedges. Soak them in cold water for 10 minutes to remove excess starch, then pat very dry. This step is crucial for crispiness!
2. Toss with love: In a large bowl, mix the wedges with olive oil, garlic, oregano, paprika, salt, and pepper. Massage the seasoning into every nook—Grandma always said, “Season like you mean it.”
3. Arrange with space: Spread the wedges in a single layer on a parchment-lined baking sheet. Crowding = soggy potatoes, so use two sheets if needed.
4. Bake to golden perfection: 425°F (220°C) for 25 minutes, flip gently, then bake another 15–20 minutes until deeply golden. Sprinkle with Parmesan in the last 5 minutes—it’ll melt into a savory crust.
5. Finish with flair: Garnish with parsley and an extra pinch of salt if needed. Serve hot, preferably straight from the tray for maximum nostalgia.

Tip from Grandma: If your wedges aren’t as crispy as you’d like, pop them under the broiler for 1–2 minutes at the end—just watch closely!

Pro Tips, Variations, and Substitutions

Every family has their own twist on classic recipes, and these Baked Garlic Parmesan Potato Wedges are no exception. Here are some ways to make them your own:

• Extra Crispy: For an even crispier texture, soak the potato wedges in cold water for 30 minutes before baking. This removes excess starch and helps them crisp up beautifully.
• Spice It Up: Add a pinch of cayenne pepper or smoked paprika to the seasoning mix for a little kick.
• Cheese Swap: If you don’t have Parmesan, try Pecorino Romano or even sharp cheddar for a different flavor profile.
• Herb Variations: Fresh rosemary or thyme can be added along with the garlic for an aromatic twist.

What to Serve It With

These potato wedges are incredibly versatile and pair well with so many dishes. Here are a few of my favorite ways to enjoy them:

• As a side to juicy grilled chicken or steak.
• Alongside a crisp garden salad for a lighter meal.
• With a dollop of sour cream or aioli for dipping—perfect for game day!
• As part of a cozy brunch spread with eggs and bacon.

Storage and Reheating Tips

If you happen to have leftovers (though they rarely last long in my house!), here’s how to keep them tasting fresh:

• Storage: Place cooled wedges in an airtight container and refrigerate for up to 3 days.
• Reheating: To bring back their crispiness, reheat in the oven at 375°F (190°C) for about 10 minutes. Avoid microwaving, as it can make them soggy.
• Freezing: While possible, freezing may alter the texture. If you do freeze them, reheat in the oven straight from frozen, adding a few extra minutes.

Frequently Asked Questions

Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes work wonderfully in this recipe—just keep an eye on the baking time, as they may cook a bit faster.

Do I have to peel the potatoes?
Not at all! Leaving the skin on adds extra texture and nutrients. Just be sure to scrub them well before cutting.

Can I make these in an air fryer?
Yes! Air fry at 400°F (200°C) for about 15–20 minutes, shaking the basket halfway through for even cooking.

Why are my wedges not crispy?
This usually happens if the potatoes are overcrowded on the baking sheet. Make sure they’re spaced out in a single layer for the best results.

A Cozy Final Thought

There’s something so comforting about the smell of garlic and Parmesan wafting through the kitchen, isn’t there? These potato wedges are more than just a side dish—they’re a little taste of home, a reminder of shared meals and cherished memories. Whether you’re serving them at a family dinner or enjoying them as a midnight snack (no judgment here!), I hope they bring as much joy to your table as they do to mine. Happy cooking, friends!