There’s something undeniably comforting about a batch of crispy, golden potato wedges fresh out of the oven. Whether you’re serving them as a side dish, a game-day snack, or just treating yourself to something indulgent yet simple, these Baked Garlic Parmesan Potato Wedges are bound to hit the spot.

Imagine biting into a crispy, perfectly seasoned wedge, the rich aroma of garlic and Parmesan filling the air. These wedges are everything you love about fries—crispy on the outside, tender on the inside—but with a boost of flavor from garlic, herbs, and nutty Parmesan cheese. The best part? They’re baked, not fried, making them a healthier option without sacrificing taste.

This recipe is also incredibly easy to make with just a handful of pantry staples. Plus, it’s a great way to bring restaurant-quality potato wedges right to your table with minimal effort. So, let’s get baking!

Why You’ll Love This Recipe

• Crispy and flavorful – The combination of garlic, herbs, and Parmesan gives these potato wedges a rich and savory taste.
• Healthier than fried – Since they’re baked, you get all the crunch and flavor without the extra oil.
• Easy to make – Just slice, season, and bake—no deep-frying required!
• Perfect for any occasion – Serve them as a snack, side dish, or party appetizer.

Ingredients You’ll Need

• 4 large russet potatoes, washed and cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped (for garnish)
• Ranch or marinara sauce, for dipping (optional)

How to Make Baked Garlic Parmesan Potato Wedges

Step 1: Prepare the Potatoes

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.

Wash the russet potatoes thoroughly, as we’ll be keeping the skins on for extra crispiness and flavor. Slice each potato into 8-10 wedges, depending on its size. Try to keep them uniform so they cook evenly.

Step 2: Season the Wedges

In a large mixing bowl, combine the potato wedges with olive oil, minced garlic, salt, pepper, garlic powder, paprika, and Italian seasoning. Toss everything together until the potatoes are evenly coated with all the delicious flavors.

Sprinkle half of the Parmesan cheese over the wedges and toss again. The cheese helps create a crispy, golden crust as they bake.

Step 3: Arrange on the Baking Sheet

Spread the potato wedges out in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded—this ensures they crisp up instead of steaming. For extra crispiness, arrange them skin-side down.

Step 4: Bake to Perfection

Place the baking sheet in the oven and bake for 35-40 minutes, flipping the wedges halfway through to ensure even browning. The edges should be crispy and golden brown, while the insides remain soft and fluffy.

Step 5: Add the Final Touches

Once baked, sprinkle the remaining Parmesan cheese and chopped fresh parsley over the wedges for a final burst of flavor. Let them cool for a few minutes before serving.

Step 6: Serve and Enjoy!

These garlic Parmesan potato wedges are best enjoyed fresh and hot. Serve them with your favorite dipping sauce like ranch, marinara, or even a homemade garlic aioli.

Helpful Tips for the Best Potato Wedges

• Use russet potatoes – Their high starch content makes them ideal for crispy wedges.
• Soak the wedges in cold water – If you have extra time, soaking the cut potatoes in cold water for 30 minutes before baking helps remove excess starch, making them even crispier. Be sure to pat them dry completely before seasoning.
• Don’t skip the Parmesan – It adds a delicious crispy texture and nutty flavor to the wedges.
• Space them out – Overcrowding the baking sheet leads to steaming instead of crisping. Spread them out in a single layer.
• Use parchment paper – This prevents sticking and helps with even browning.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Side Dish, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• For extra crispiness, soak the potato wedges in cold water for 30 minutes, then dry them thoroughly before seasoning. This removes excess starch, helping them crisp up better in the oven.
• Use freshly grated Parmesan instead of pre-packaged shredded cheese for the best flavor and texture.
• Cut wedges evenly to ensure they bake at the same rate—uneven pieces may result in some being overcooked while others remain underdone.
• Flipping halfway through baking ensures even crisping on both sides.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
• To make them dairy-free, simply omit the Parmesan or substitute it with a dairy-free alternative.
• If you prefer softer wedges, bake them covered with foil for the first 20 minutes, then remove the foil and bake uncovered for the remaining time to crisp them up.
• Experiment with herbs and spices! Try adding rosemary, thyme, or smoked paprika for different flavor variations.

Frequently Asked Questions

Can I make these potato wedges in an air fryer?

Yes! To make these in an air fryer, set it to 400°F (200°C) and cook the wedges in a single layer for about 20-25 minutes, shaking the basket halfway through.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them at 375°F (190°C) for about 10 minutes or reheat in an air fryer to maintain crispiness. Avoid microwaving, as it will make them soggy.

Can I make these ahead of time?

Yes! You can slice and season the wedges ahead of time and store them in an airtight container in the fridge for up to 24 hours before baking.

What other seasonings can I use?

Feel free to experiment with different flavors! Try smoked paprika, cayenne pepper for heat, or even a little lemon zest for brightness.

Storage Instructions

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: These wedges aren’t ideal for freezing, as the texture changes once reheated.
• Reheating: Bake at 375°F (190°C) for 10 minutes or use an air fryer for the best results.

Related Recipes

If you loved these Baked Garlic Parmesan Potato Wedges, you might also enjoy:

• Baked Stuffed Shrimp Casserole
• Baked Parmesan Garlic Chicken Breast
• Korean Cream Cheese Garlic Bread

Conclusion

These Baked Garlic Parmesan Potato Wedges are everything you want in a side dish—crispy, flavorful, and incredibly easy to make. Whether you’re serving them as a party snack, a side for burgers, or just indulging in a plate of crispy potatoes, this recipe is sure to become a favorite.

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