{"id":243390,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/roasted-parmesan-potato-wedges\/"},"modified":"2023-08-17T06:12:48","modified_gmt":"2023-08-17T11:12:48","slug":"roasted-parmesan-potato-wedges","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/roasted-parmesan-potato-wedges\/","title":{"rendered":"Baked Garlic Parmesan Potato Wedges"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.\u2014Linda Rock, Stratford, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":1689630,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306910,304328,304998,304338,305003,304988,305004,306848,304268,306961,307739,324623,304313,307614,305031],"categories-v2":[309906,308984,308945,308992,308949,308935,308951,309603,259483,309961,310706,309177,308313,310591,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Parmesan Potato Wedges","post_link":"\/recipes\/parmesan-potato-wedges\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_16812_EmilyDavis_007.jpg"},{"post_title":"Garlic Parmesan Smashed Potatoes","post_link":"\/recipes\/garlic-parmesan-smashed-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/08\/Garlic-Parmesan-Smashed-Potatoes_EXPS_TOHD24_273006_AlejandroMonfort_7.jpg"},{"post_title":"Parmesan Garlic Breadsticks","post_link":"\/recipes\/parmesan-garlic-breadsticks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Garlic-Breadsticks_EXPS_CWFM19_25358_B10_12_9b.jpg"},{"post_title":"Baked Potato Wedges","post_link":"\/recipes\/baked-potato-wedges\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2398_C2012C51D.jpg"},{"post_title":"Parmesan Baked Potatoes","post_link":"\/recipes\/parmesan-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Baked-Potatoes_exps1505_BOS2930251D_10_23_3bC_RMS.jpg"},{"post_title":"Potato Wedges","post_link":"\/recipes\/potato-wedges\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4777_CT2066C37.jpg"},{"post_title":"Garlic Pizza Wedges","post_link":"\/recipes\/garlic-pizza-wedges\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Pizza-Wedges_EXPS_TOHON19_26503_E06_18_7b.jpg"},{"post_title":"Potato Wedges with Sweet & Spicy Sauce","post_link":"\/recipes\/potato-wedges-with-sweet-spicy-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Potato-Wedges-with-Sweet-Spicy-Sauce_exps167809_SD143203D10_16_8bC_RMS.jpg"},{"post_title":"Parmesan & Garlic Fries","post_link":"\/recipes\/parmesan-garlic-fries\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Garlic-Fries_exps181453_TH143191A11_13_4bC_RMS.jpg"},{"post_title":"Grilled Parmesan Potatoes","post_link":"\/recipes\/grilled-parmesan-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7563_CS0170C16.jpg"},{"post_title":"Spicy Potato Wedges","post_link":"\/recipes\/spicy-potato-wedges\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35980_TH1115383D18.jpg"},{"post_title":"Grilled Sweet Potato Wedges","post_link":"\/recipes\/grilled-sweet-potato-wedges\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Sweet-Potato-Wedges_exps123820_BAFTF2307047B03_18_4bC_RMS.jpg"},{"post_title":"Parmesan-Romano Potato Wedges","post_link":"\/recipes\/parmesan-romano-potato-wedges\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps140745_SD153322C04_03_5b.jpg"},{"post_title":"Parmesan-Baked Mashed Potatoes","post_link":"\/recipes\/parmesan-baked-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Baked-Mashed-Potatoes_exps88956_THCA143053C11_06_7b_RMS.jpg"},{"post_title":"Curried Sweet Potato Wedges","post_link":"\/recipes\/curried-sweet-potato-wedges\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps178743_TH163619B10_02_7b.jpg"},{"post_title":"Oven-Roasted Potato Wedges","post_link":"\/recipes\/oven-roasted-potato-wedges\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Oven-Fried Parmesan Potatoes","post_link":"\/recipes\/oven-fried-parmesan-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Oven-Fried-Parmesan-Potatoes_exps49552_RX1785939D04_16_1bC2_RMS.jpg"},{"post_title":"Seasoned Potato Wedges","post_link":"\/recipes\/seasoned-potato-wedges\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18697_TH10299D27D.jpg"},{"post_title":"Garlic Parmesan Breadsticks","post_link":"\/recipes\/garlic-parmesan-breadsticks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15648_C10192C49D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Parmesan-Potato-Wedges_EXPS_TOHDJ22_27564_B08_04_7b_V2.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/roasted-parmesan-potato-wedges\/","name":"Baked Garlic Parmesan Potato Wedges","datePublished":"2018-01-01","dateModified":"2023-08-17","prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Roasted-Parmesan-Potato-Wedges_EXPS_TOHDJ22_27564_B08_04_7b_V2.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.\u2014Linda Rock, Stratford, Wisconsin","recipeIngredient":["4 russet potatoes (about 2 pounds)","2 teaspoons canola oil","1\/2 cup grated Parmesan cheese","1 teaspoon dried basil","1 teaspoon seasoned salt","1\/4 teaspoon onion powder","1\/4 teaspoon garlic powder","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat."},{"@type":"HowToStep","text":"Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 152 calories","fatContent":"4g fat (1g saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"382mg sodium","carbohydrateContent":"26g carbohydrate (1g sugars","fiberContent":"3g fiber)","proteinContent":"5g protein. <b>Diabetic Exchanges<\/b>: 2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.909091,"reviewCount":22,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"curlylis85"},"reviewBody":"The coating on these is addictive!  I doubled the batch to make for a crowd and served them alongside some breaded baked chicken tenders.  I definitely recommend the suggestion above to reheat leftovers in the oven or air fryer.  The leftovers were not as good just from the microwave but were delightful from the oven.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePizza"},"reviewBody":"Reviewed this recipe as of 8\/11\/2015 and 1\/4\/2021. This is a winner recipe. Lined baking pan(s) with foil and used 1\/4 cup olive oil,  I spritzed the foil with non-stick cooking spray for easier removal of potatoes.  These potatoes make me think of BAKED \"fries\"!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aug2295"},"reviewBody":"This was awesome - often potatoes rely on thr salt to give the flavor and these were great even with less.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AnnR"},"reviewBody":"Delicious!  I made these ahead and rewarmed them on my convection reheat in my countertop oven after spraying them with Pam.  I baked them on a parchment lined cookie sheet for the allotted time.  Had them as a side dish to a tomato based Swiss steak recipe.  A drizzle of the tomato sauce was delicious on the wedges. Will make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cynandtom"},"reviewBody":"Love these taters!  Crispy and flavorful on the outside, pillowy potato goodness on the inside.  I used more oil in the pan and flipped them a few times.  Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWrench"},"reviewBody":"This was DELICIOUS! We used small red potatoes and shredded parmesan as that was what I had on hand. I placed all the ingredients except the potatoes in a ziploc bag and mixed them up. Then I added the potatoes and shook to coat. So easy! A HUGE hit at our house. Thanks so much for the wonderful recipe. It's definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenWheel"},"reviewBody":"Very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBug"},"reviewBody":"I have made roasted potatoes many different ways, with just as many different results.  This one is a keeper!  Everyone loved these at our Christmas lunch.  Even good leftover the next day!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenChefHat"},"reviewBody":"EXCELLENT!!! I didn't adjust it, this recipe is perfect the way it is! Quick, easy and oh so tasty! 10+++","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCorn"},"reviewBody":"Very very good!  Quick and easy too.  Instead of spraying your baking sheet, line it with foil, and clean up is a BREEZE!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"These were amazing!  I added just a touch of chili powder for a little kick.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSushi"},"reviewBody":"This is a winner recipe! I used baking potatoes (4), lined baking pans with foil and used 1\/4 cup olive oil in place of canola oil! I did spritz the foil with non-stick cooking spray for easier removal of potatoes! These potatoes remind me of baked \"fries\"!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedAnchor"},"reviewBody":"We loved this recipe. I cut this recipe in half the first time but never again after that. Everyone asks for second helpings.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBus"},"reviewBody":"We absolutely love these!  They are quicker to make than some other roasted potatoes because they don't need to be peeled.  I ran out of canola oil one day so used olive oil instead and we liked that even better.  These get rave reviews every time I serve them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueScooter"},"reviewBody":"I made a chicken dish that has fresh cranberries and orange juice.  Normally I make mashed potatoes for the sauce to act as a gravy but I just wasn't in the mood for mashed potatoes.  I knew I wanted roasted potatoes of some sort and this looked good.  It did not disappoint.  Everyone enjoyed them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueProcessor"},"reviewBody":"Very easy and great flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedElephant"},"reviewBody":"I made this with red potatoes.  Cut the recipe in the half.  Also I used olive oil instead of canola.  I put aluminum foil down on the pan for easy cleanup.  The potatoes were in the oven for 21 minutes, but when I went to turn them, I noticed they were nearly done!  I put them back in for 4 more minutes and they were perfect.  Next time I'll turn them after 13 minutes, then put them back in for another 12.  Good thing I did turn them too, because they were starting to stick to the aluminum foil despite the spray!  They were delicious though!  Very very yummy!  The coating actually because a bit crispy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"have made these with both red potatoes and sweet potatoes - both delish!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleLobster"},"reviewBody":"I make these to accompany steak for special dinners with my boyfriend.  They are so easy to make!  The potatoes are absolutely delicions - tender on the inside and crisp on the outside.  The combination of parmesan and spices is spectacular and this is one of our absolute favorite sides dishes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBone"},"reviewBody":"This recipe is excellent!!! The only thing I would change is the serving size. You will want to double it if you're feeding 6 people.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCherries"},"reviewBody":"These were a huge hit to a picnic I took them to. They are on my will do again list.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPin"},"reviewBody":"These felt like a guilty pleasure but much healthier than such! A little greasy\/oily but good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"27564","romance_copy_dek":"As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.\u2014Linda Rock, Stratford, Wisconsin","enhanced_recipe_title":"Baked Garlic Parmesan Potato Wedges","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 russet potatoes (about 2 pounds)","IngredientText":"4 russet potatoes (about 2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons canola oil","IngredientText":"2 teaspoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried basil","IngredientText":"1 teaspoon dried basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon seasoned salt","IngredientText":"1 teaspoon seasoned salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon onion powder","IngredientText":"1\/4 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon garlic powder","IngredientText":"1\/4 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Parmesan-Potato-Wedges_EXPS_TOHDJ22_27564_B08_04_7b_V2.jpg","RecipeId":27564,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Baked Garlic Parmesan Potato Wedges  Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Roasted-Parmesan-Potato-Wedges_EXPS_TOHDJ22_27564_B08_04_7b_V2.jpg","ContributorId":null,"Firstname":"Linda","Lastname":"Rock","City":"Stratford","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Bake: 45 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Baked Garlic Parmesan Potato Wedges ","SubmittedTitle":"Roasted Parmesan Potato Wedges","RecipeTypeId":1,"AverageRating":4.91,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHDJ22_27564_B08_04_7b_V2.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":45,"TotalTimeInMinutes":55,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Roasted Parmesan Potato Wedges","OriginalSourceProject":"Roasted Parmesan Potato Wedges","ContestPlacement":"","Trailer":"<h2>Baked Garlic Parmesan Potato Wedges Tips <\/h2><h3>How do you keep garlic Parmesan potato wedges from getting soggy? <\/h3>Before tossing the potatoes in the oil and seasonings, use paper towels to pat them completely dry. The paper towels will absorb any extra starch to ensure the wedges will bake up perfectly brown and crispy.<div>\r\n<h3>How do you store baked garlic Parmesan potato wedges? <\/h3>Allow the cooked garlic Parmesan potato wedges to cool completely. Place them in an airtight container lined with paper towels and refrigerate for up to 3-4 days. The potato wedges can also be frozen and stored in freezer bags for up to 6 months. To reheat leftover wedges, place them in a 400\u00b0 F oven for 5-10 minutes, turning them once halfway. You can also microwave them for 10 seconds first to soften them up on the inside and then finish them off in the oven. The wedges will get crispier the longer you leave them in the oven, but they can dry out fast, so keep an eye on them while they reheat. If you have an <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-an-air-fryer\/\">air fryer<\/a>, lightly coat the leftover wedges with oil and cook them for 3-5 minutes at about 380\u00b0. Here are more <a href=\"https:\/\/www.tasteofhome.com\/collection\/pointers-for-perfect-potatoes\/ \" target=\"_blank\">pointers for perfect potatoes<\/a>. \r\n\r\n<h3>What dipping sauces should you serve with potato wedges? <\/h3><a href=\"https:\/\/www.tasteofhome.com\/recipes\/chunky-ketchup\/\">Ketchup<\/a> is always a match for potato wedges\u2014these are the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-ketchup-brands\/\" target=\"_blank\">best ketchup brands<\/a>, according to the <i>Taste Recipes<\/i> Test Kitchen. Or go beyond ketchup! Amp up the flavor with any of these delicious <a href=\"https:\/\/www.tasteofhome.com\/collection\/sauces-to-spruce-up-dinner\/\">dipping sauces<\/a>. \r\n\r\n<h3>What are some other ways to make these potato wedges?<\/h3>Experiment with different flavors to suit your tastes. You can use freshly minced garlic in place of the garlic powder. Other seasonings to try include paprika, parsley, rosemary, sea salt or freshly cracked pepper. As far as the type of potato, we think Russet potatoes are the ideal spud for this recipe, as they tend to be larger in size and can produce longer wedges. Their interior flesh is dry and their skin is thick, so the wedges will bake up crisp on the outside and fluffy and tender on the inside. You can also use red or Yukon Gold potatoes with good results. Here are more <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/ \">potatoes recipes<\/a> we love.<br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i> <\/div>","Metadescription":"These baked garlic Parmesan potato wedges have a cheese-and-herb coating that adds a golden color and a delicious flavor. ","DigitalHeadnotes":"As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.\u2014Linda Rock, Stratford, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Baked Garlic Parmesan Potato Wedges ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.","SequenceNo":1},{"Direction":"   Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baked Potatoes","ID":111675},{"Name":"Baking Recipes","ID":111650}],"Course":[{"Name":"Course","ID":0},{"Name":"Potato Side Dishes","ID":95038},{"Name":"Side Dish Recipes","ID":94294},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Vegetarian Side Dishes","ID":95198}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Side Dishes","ID":89460},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Side Dishes","ID":89720},{"Name":"Italian Vegetarian Recipes","ID":89732}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Fat Recipes","ID":105180},{"Name":"Low Fat Side Dishes","ID":105284}],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Healthy Cooking Recipes","ID":107257},{"Name":"Healthy Cooking Side Dishes","ID":107385},{"Name":"Healthy Cooking Vegetarian Recipes","ID":107397},{"Name":"View All Healthy Cooking Recipes","ID":107401}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Health & Wellness","ID":304988},{"Name":"Diabetic","ID":304998},{"Name":"Gluten-Free","ID":305003},{"Name":"Healthy Eating","ID":305004},{"Name":"Vegetarian","ID":305031},{"Name":"Ingredients","ID":306848},{"Name":"Cheese","ID":306910},{"Name":"Parmesan","ID":306961},{"Name":"Potatoes","ID":307739},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"4 wedges: 152 calories, 4g fat (1g saturated fat), 6mg cholesterol, 382mg sodium, 26g carbohydrate (1g sugars, 3g fiber), 5g protein. <b>Diabetic Exchanges<\/b>: 2 starch, 0.500 fat.","NoOfRatings":22,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Roasted-Parmesan-Potato-Wedges_EXPS_TOHDJ22_27564_B08_04_7b_V2.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Roasted-Parmesan-Potato-Wedges_EXPS_TOHDJ22_27564_B08_04_7b_V2.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Baked Garlic Parmesan Potato Wedges Tips <\/h2><h3>How do you keep garlic Parmesan potato wedges from getting soggy? <\/h3>Before tossing the potatoes in the oil and seasonings, use paper towels to pat them completely dry. The paper towels will absorb any extra starch to ensure the wedges will bake up perfectly brown and crispy.<div>  <h3>How do you store baked garlic Parmesan potato wedges? <\/h3>Allow the cooked garlic Parmesan potato wedges to cool completely. Place them in an airtight container lined with paper towels and refrigerate for up to 3-4 days. The potato wedges can also be frozen and stored in freezer bags for up to 6 months. To reheat leftover wedges, place them in a 400\u00b0 F oven for 5-10 minutes, turning them once halfway. You can also microwave them for 10 seconds first to soften them up on the inside and then finish them off in the oven. The wedges will get crispier the longer you leave them in the oven, but they can dry out fast, so keep an eye on them while they reheat. If you have an <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-an-air-fryer\/\">air fryer<\/a>, lightly coat the leftover wedges with oil and cook them for 3-5 minutes at about 380\u00b0. <h3>What dipping sauces should you serve with potato wedges? <\/h3><a href=\"https:\/\/www.tasteofhome.com\/recipes\/chunky-ketchup\/\">Ketchup<\/a> is always a match for potato wedges\u2014these are the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-ketchup-brands\/\" target=\"_blank\">best ketchup brands<\/a>, according to the <i>Taste Recipes<\/i> Test Kitchen. Or go beyond ketchup! Amp up the flavor with any of these delicious <a href=\"https:\/\/www.tasteofhome.com\/collection\/sauces-to-spruce-up-dinner\/\">dipping sauces<\/a>.     <h3>What are some other ways to make these potato wedges?<\/h3>Experiment with different flavors to suit your tastes. You can use freshly minced garlic in place of the garlic powder. Other seasonings to try include paprika, parsley, rosemary, sea salt or freshly cracked pepper. As far as the type of potato, we think Russet potatoes are the ideal spud for this recipe, as they tend to be larger in size and can produce longer wedges. Their interior flesh is dry and their skin is thick, so the wedges will bake up crisp on the outside and fluffy and tender on the inside. You can also use red or Yukon Gold potatoes with good results. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i> <\/div>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Baked Garlic Parmesan Potato Wedges"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baked Garlic Parmesan Potato Wedges Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-parmesan-potato-wedges\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Baked Garlic Parmesan Potato Wedges Recipe: How to Make It","description":"These baked garlic Parmesan potato wedges have a cheese-and-herb coating that adds a golden color and a delicious 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