Baked Garlic Parmesan Potato Wedges

This crispy baked garlic parmesan potato wedges recipe changed my entire weeknight routine by turning eight classic pantry ingredients into irresistibly golden wedges bursting with juicy, cheesy flavor. Whether you need a healthier snack, a fast dinner side, or a crowd pleasing appetizer, these easy potato wedges have creamy centers, crunchy edges, and bold garlic parmesan notes. The recipe is oven ready in just under an hour, with only ten minutes of hands-on prep before you relax and let the oven create perfectly crispy, lighter potato wedges every time.

I first made these baked garlic parmesan potato wedges for a potluck, hoping for an easy, budget friendly side dish that would keep everyone happy. They disappeared so fast, even the pickiest eaters asked for seconds thanks to the super crispy edges and cheesy, garlicky crust. Now these wedges are my go to for casual family dinners or weekend snacks, and I find myself tweaking the seasonings for new flavors each time.

Gather Your Ingredients

• Large russet potatoes: The sturdy, starchy texture helps the wedges get crispy on the outside while staying tender inside. Look for potatoes with firm skins and no soft spots. Yukon Golds or even sweet potatoes can be used for a different flavor and color.
• Extra virgin olive oil: Coats every wedge and helps them crisp up beautifully in the oven. Choose a fresh, golden oil without bitterness for the best results.
• Garlic powder and onion powder: Add mellow, savory depth without overpowering the potatoes. Adjust to taste or substitute with a minced garlic clove for extra boldness.
• Italian seasoning: A blend of dried herbs like oregano, basil, and thyme that delivers mild Mediterranean notes. Both store-bought and homemade versions work equally well.
• Salt: Draws out moisture and seasons the potatoes inside and out. Fine sea salt or kosher salt ensures even coverage and perfect flavor throughout.
• Black pepper: Adds warmth and subtle bite. Freshly cracked pepper brings out the most robust flavor in the finished wedges.
• Fresh parsley: Optional for a burst of color and added freshness at the end. Flat leaf Italian parsley is preferred, but curly parsley also works in a pinch.
• Parmesan cheese: Provides the signature savory, cheesy crust that makes these wedges irresistible. Use freshly grated parmesan for best melting and flavor, or swap with Pecorino Romano for a sharper taste.

How to Make Baked Garlic Parmesan Potato Wedges

Preheat and Prepare the Oven:

Set your oven to 400°F so the potato wedges cook evenly and crisp up well. Line a large baking sheet with parchment paper or lightly grease with olive oil to keep the wedges from sticking and to make cleanup easier.

Cut the Potatoes into Wedges:

Take four large russet potatoes and slice each in half lengthwise, then into quarters, and finally into eighths for uniform wedges. Even cuts ensure every wedge bakes through at the same rate, giving you consistent crispy results.

Toss Potatoes with Oil and Spices:

In a large mixing bowl, combine a quarter cup of olive oil, one teaspoon each of garlic powder, onion powder, Italian seasoning, salt, and half a teaspoon of pepper. Add the potato wedges, then toss thoroughly so every piece is evenly coated and nothing is left dry or unseasoned.

Add Parmesan for Cheesy Goodness:

Sprinkle a generous amount of grated parmesan over the potatoes, then gently toss to ensure even coverage. The parmesan adheres to the oiled wedges, creating a golden, crisp crust as they bake.

Arrange on Baking Sheet for Even Crisping:

Lay out the wedges, skin side down, in a single layer with space between each piece on your prepared baking sheet. Spacing helps the hot oven air reach each wedge, preventing steaming and guaranteeing the best crispy texture.

Bake Until Golden and Crispy:

Bake in the preheated oven for 35 to 40 minutes, flipping each wedge once about halfway through using a wide spatula. Look for deeply golden brown edges and crisp outsides while the inside remains fork tender. Thicker cuts may need up to 45 minutes; watch for browning near the end to nail that crunch.

Finish with Fresh Parsley and Serve Hot:

As soon as the wedges come out of the oven, scatter with freshly chopped parsley for brightness and color. Let them cool for just a few minutes on the tray to set the crust, then serve hot with your favorite dip like ketchup, ranch, or garlic aioli.

Some nights I mix in smoked paprika for a robust, earthy note, or swap up the dipping sauce for extra variety. Baking these wedges has become a beloved family ritual, especially on pizza night when everyone argues over the cheesiest ones. Each batch teaches me a new trick, from refining spice ratios to discovering the magic that happens when parmesan hits the hot potatoes fresh from the oven.

Smart Swaps and Variations

You can easily customize these baked garlic parmesan potato wedges based on what's in your kitchen or your dietary needs. For a creamier interior and slight sweetness, use Yukon Gold or sweet potatoes, both of which pair beautifully with garlic and cheese. Swap parmesan with nutritional yeast to keep the recipe dairy free and vegan while still giving a rich, cheesy flavor. Change up the herbs by using fresh rosemary, thyme, or a dash of smoked paprika or Cajun seasoning for a spicier, bolder wedge. Each tweak makes the recipe feel brand new but keeps the same crisp, satisfying texture.

How to Store and Reheat Baked Garlic Parmesan Potato Wedges

Let your baked potato wedges cool completely before storing them in an airtight container lined with paper towel to maintain their crispy edges. These wedges keep fresh in the refrigerator for up to four days, and for longer storage, layer them with parchment in a freezer safe bag for up to two months. The best way to bring back their crunch is by reheating on a baking sheet in a 400°F oven for ten to twelve minutes, but you can also toss small batches in the air fryer for rapid crisping. Try chopping leftover wedges into a breakfast hash, tossing them into a frittata, or using as toppers for salads or grain bowls for easy meal prep.

What to Serve with Baked Garlic Parmesan Potato Wedges

Serve these crispy potato wedges alongside homemade burgers, grilled chicken, or as a crowd pleasing snack for game days stacked with plenty of dips. Fresh salads like Greek salad or tangy slaw balance the wedges’ richness for a well-rounded meal, and for parties or special occasions, pile them high in a lined basket with extra parmesan and parsley for a festive, shareable side that always disappears first.

Nutritional Benefits

Potatoes pack in vitamin C, potassium, and filling fiber, giving you sustained energy and supporting heart health, while the parmesan adds a dose of protein and calcium. Baked rather than fried, each delicious serving is lighter in fat, and the dish is naturally gluten free and can be easily modified for vegetarian or dairy free diets. With about 350 calories per serving and a balance of macros, these wedges offer comfort without compromise.

Recipe Success Tips

If some wedges come out soft while others get too browned, check for even slicing and always give the wedges room to bake. For stubborn sticking, ensure the baking sheet is lined with parchment and each wedge is well coated in olive oil. To boost browning and crispiness, try finishing the last few minutes on a higher oven rack and always let the wedges rest briefly after baking to set their crust before serving.

These baked garlic parmesan potato wedges are my favorite quick side dish because they always impress with minimal effort. Experiment with your favorite dips or seasonings and enjoy how simple it is to put a craveable, healthier comfort food on the table any weeknight.

Common Questions About This Recipe

→ How do you achieve crispier potato wedges?

To get crispier wedges, make sure to cut them evenly, avoid overcrowding the baking sheet, and flip them halfway through baking.

→ Can you use other potatoes besides russet?

Yes, Yukon Gold also works well, but russet potatoes tend to result in crispier, fluffier wedges.

→ Is it necessary to peel the potatoes?

No, leaving the skin on helps the wedges hold shape and adds extra texture and nutrients.

→ What dipping sauces pair best?

Try ranch, ketchup, garlic aioli, or a spicy sriracha mayo to complement the flavors of the wedges.

→ Can these potato wedges be made ahead?

For best results, serve immediately, but you can reheat leftovers in an oven to restore crispiness.