Baked Garlic Parmesan Potato Wedges

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! Crispy on the outside, tender on the inside, they make a perfect side dish or irresistible appetizer for any gathering.

Why You Will Love This Recipe

These potato wedges deliver all the crave-worthy satisfaction of restaurant-style fries with minimal effort and no deep frying required. The double coating of shredded Parmesan and a savory garlic-herb blend creates a crispy, flavor-packed crust that’s simply irresistible. They’re versatile, easy to customize with your favorite dips, and a guaranteed hit with both kids and adults.

Ingredients

• 3-4 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• ½ cup shredded Parmesan cheese
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• Optional for serving: Fresh parsley or cilantro, ranch or blue cheese dressing for dipping

Step-by-Step Instructions

• 1. Prep Potatoes & Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet and set it aside.
• 2. Cut the Wedges: Wash and scrub the potatoes. Slice each potato in half lengthwise. Place each half cut-side down and slice lengthwise into 3-4 wedges, aiming for even thickness (about 1-inch wide) for uniform cooking.
• 3. Season: Place the potato wedges in a large bowl. Drizzle with the olive oil and toss thoroughly to coat every wedge. In a small bowl, whisk together the salt, garlic powder, and Italian seasoning.
• 4. Add Cheese & Spices: Sprinkle the shredded Parmesan cheese over the oiled wedges and toss again until evenly coated. Finally, sprinkle the seasoning mixture over the wedges and give one final gentle toss to distribute.
• 5. Bake: Arrange the wedges on the prepared baking sheet in a single layer, ensuring they are not touching and are placed skin-side down. This helps them crisp up evenly. Bake for 25-35 minutes, or until the wedges are golden brown, crisp on the outside, and fork-tender inside.
• 6. Serve: Remove from the oven. For a fresh finish, sprinkle with chopped parsley or cilantro. Serve immediately with your favorite dipping sauces.

Expert Tips / Pro Tips

• Dry Potatoes: After washing, pat the potato wedges completely dry with a clean kitchen towel. This removes excess starch and moisture, leading to a crispier result.
• Don’t Crowd the Pan: Arranging the wedges in a single layer with space between them is crucial. Overcrowding will steam the potatoes, making them soggy instead of crispy.
• Skin-Side Down: Placing the wedges with the skin side down creates a stable base and allows the cut sides to get maximum exposure to the hot air for perfect browning.
• Halfway Flip: For extra crispiness on all sides, carefully flip each wedge halfway through the baking time.

Variations & Substitutions

• Potatoes: Russets are ideal for their fluffy interior, but Yukon Gold potatoes will yield a creamier, slightly richer wedge.
• Cheese: Swap Parmesan for Pecorino Romano for a sharper bite, or use a pre-grated Italian cheese blend.
• Seasonings: Add 1 teaspoon of smoked paprika or onion powder to the seasoning mix. For a spicy kick, include ½ teaspoon of cayenne pepper.
• Herbs: Use 1 tablespoon of fresh chopped rosemary or thyme in place of (or in addition to) the Italian seasoning.

Serving Suggestions

Serve these wedges hot from the oven as a standout side to burgers, grilled chicken, steak, or meatloaf. As an appetizer, pair them with a variety of dips like classic ranch, creamy blue cheese, chipotle aioli, honey mustard, or even warm queso. They’re also fantastic alongside a crisp salad for a lighter meal.

Storage, Freezing & Reheating

• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Freeze baked and cooled wedges in a single layer on a parchment-lined sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
• Reheating: To restore crispiness, reheat in an air fryer at 375°F for 3-5 minutes, or on a baking sheet in a 400°F oven for 10-15 minutes. Avoid the microwave, as it will make them soft.

Nutrition Information

Per serving (1 of 4), estimated.

• Calories: 404 kcal
• Carbohydrates: 52g
• Protein: 11g
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 1369mg
• Fiber: 4g
• Sugar: 2g

Note: Nutrition is automatically calculated and an approximation. Sodium content can be adjusted by reducing added salt.

Baked Garlic Parmesan Potato Wedges

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American

Calories: 404

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3-4 large russet potatoes scrubbed and sliced into wedges
• 4 Tbsp olive oil
• 1/2 cup shredded parmesan cheese

Seasoning Mix

• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp Italian seasoning

Equipment

• Large baking sheet
• Large Mixing Bowl
• Sharp Chef’s Knife

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a large baking sheet and set aside.
2. Place potato wedges in a large bowl. Drizzle with olive oil and toss thoroughly to coat.
   3-4 large russet potatoes, 4 Tbsp olive oil
3. In a small bowl, whisk together the salt, garlic powder, and Italian seasoning.
   2 tsp salt, 2 tsp garlic powder, 2 tsp Italian seasoning
4. Sprinkle the shredded Parmesan cheese over the oiled wedges and toss to coat. Then sprinkle the seasoning mixture over the wedges and give a final gentle toss to distribute.
   1/2 cup shredded parmesan cheese
5. Place potato wedges on the prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden.
6. Remove from oven, sprinkle with fresh parsley if desired, and serve immediately with your favorite dipping sauce.

Notes

For Crispy Wedges: Pat potato wedges completely dry before adding oil. Don’t crowd the baking sheet. Placing them skin-side down is key for even browning.

FAQ