Nothing gets my family more excited for dinner than a tray of these baked garlic parmesan potato wedges. This easy potato wedges recipe turns humble russets into a golden, crispy side dish that disappears fast even on hectic weeknights. Ready in about 45 minutes from prep to table with just a handful of pantry staples, these oven baked potato wedges offer big savory flavor with far less oil and cleanup than deep frying.
I first made these crispy baked garlic parmesan potato wedges on a busy school night and was amazed by how quickly my kids devoured every last piece. The simple seasoning combination and crispy golden edges have made them the most requested easy side dish in my house. Whether we have just a few potatoes or a full five pound bag, this recipe delivers comfort food flavor in record time—even on a weeknight.
Gather Your Ingredients
- Russet potatoes: Give sturdy wedges with crispy exteriors and fluffy centers. Choose medium to large potatoes about the size of your hand for the most even results and best texture.
- Extra virgin olive oil: Helps the seasoning cling to each wedge and encourages a golden, flavorful crust. Use fresh, high quality oil for superior taste or swap in avocado oil for a milder flavor.
- Garlic powder: Infuses every bite with bold savory taste. Garlic pellets or granules work well too, but avoid fresh garlic as it can burn during baking.
- Onion powder: Adds subtle depth and sweetness to balance the garlic. Choose the freshest you have for best flavor.
- Italian seasoning: Blends aromatic herbs like oregano and basil for an authentic flavor. Use a store bought mix or your own homemade blend; smoked paprika is a good swap for a smoky twist.
- Salt: Essential for drawing moisture from the potatoes and intensifying all the other flavors. Use kosher or sea salt for even seasoning.
- Black pepper: Provides a gentle kick and sharpness that rounds out the dish. Use freshly ground for maximal flavor.
- Fresh chopped parsley: For garnish, brightness, and fresh herbal flavor. Flat leaf or curly both work to finish the wedges beautifully.
- Grated parmesan cheese: Creates a golden, savory crust. Choose real parmesan for best flavor; use a vegan cheese alternative for dairy free diets.
How to Make Baked Garlic Parmesan Potato Wedges
- Preheat the Oven and Prepare the Sheet:
- Set your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or lightly grease with a bit of olive oil. This prevents sticking and ensures even browning for ultra crispy results.
- Cut Potatoes into Even Wedges:
- Wash the russet potatoes well and dry thoroughly. Cut each potato lengthwise into halves, then quarters, and finally into eight thick wedges. Keeping wedges as uniform as possible ensures even cooking and beautiful golden color on each slice.
- Mix Seasonings and Coat the Wedges:
- Pour extra virgin olive oil into a big mixing bowl. Add garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix thoroughly before adding your wedges. Toss potatoes until every surface is completely coated in the seasoned oil, which ensures each bite is flavorful and nothing turns out bland.
- Add Parmesan Cheese:
- Sprinkle grated parmesan cheese on the seasoned wedges and gently toss again. This coats the outer layer so the cheese crisps up and forms a golden crust during baking. Avoid piling on too much cheese at once or it may burn—one generous layer works perfectly.
- Arrange Wedges for Maximum Crispiness:
- Place each wedge skin side down in a single layer on the prepared baking sheet, leaving room between each piece. Proper spacing allows hot air to circulate and ensures each wedge roasts up crisp, not soggy from overcrowding.
- Bake Until Golden and Crisp:
- Bake for 35 to 40 minutes, flipping each wedge at the halfway mark for even browning. Finished wedges should be deeply golden with crisp edges and pillowy soft centers. Add a few extra minutes up to 45 for a crunchier result, or reduce oven temp if wedges look too dark before becoming tender.
- Garnish and Serve Immediately:
- Remove crispy wedges from the oven and sprinkle with fresh chopped parsley. Serve hot on a platter with favorite dipping sauces for peak flavor and texture—enjoy the contrast between crackly edges and creamy insides while they are fresh.
The first time I tried making these potato wedges, I crowded everything on one small pan—a lesson learned. The batch turned out steamed and limp rather than golden and crispy. Now, I use a roomy baking sheet and give every wedge space, ensuring that faint sizzle and delicious parmesan aroma bring me right back to my grandmother’s kitchen. I love that this recipe is naturally gluten free and boosts plant based fiber, making it perfect for friends needing a special diet.
Smart Swaps and Variations
If you are out of russet potatoes, swap in Yukon Golds for a creamier interior and buttery flavor, or sweet potatoes for a hint of sweetness and extra vitamin A. For a vegan recipe, use nutritional yeast or a plant special cheese alternative in place of parmesan. Smoked paprika, chili flakes, or dried herbs can shift the flavor profile, and bulk potatoes or block cheese are great budget friendly ways to feed a crowd. These wedges adapt easily to personal taste and dietary needs.
How to Store and Reheat Baked Garlic Parmesan Potato Wedges
For leftovers, allow potato wedges to cool fully before transferring to an airtight container and refrigerating for up to four days. For longer storage, lay cooled wedges flat on a tray in the freezer until solid, then pack in freezer bags for up to three months—they reheat best straight from frozen in a 400 degree Fahrenheit oven or air fryer. Meal prep ahead by cutting and seasoning potatoes a day in advance, storing them in cold water in the refrigerator so dinner comes together even faster on busy nights.
What to Serve with Baked Garlic Parmesan Potato Wedges
These savory baked garlic parmesan potato wedges are the perfect side for mains like roast chicken, turkey burgers, black bean burgers, or grilled tofu. Pair them with a fresh green salad and extra dipping sauces such as ranch, sriracha mayo, or garlic aioli for a full meal. They are just at home at a family dinner as piled high on an appetizer platter for parties or added to a summer barbecue buffet, and serving six to eight wedges per person makes the ideal portion for any gathering.
Nutritional Benefits
Baked garlic parmesan potato wedges supply slow digesting carbohydrates for lasting energy without the heaviness of deep fried options. Each serving offers plant based fiber, vitamin C, and potassium from the potatoes, plus a bit of calcium and protein from parmesan cheese. With no gluten and options for dairy free swaps, these wedges fit vegetarian, gluten free, and flexible clean eating diets, making them a winning option for modern family tables.
Recipe Success Tips
If your potato wedges are not browning evenly, try placing your sheet pan on a higher rack for the last ten minutes. For wedges that stick, always line your pan or use a silicone baking mat before adding potatoes. Should the cheese darken too quickly, lower your oven temperature slightly and keep an eye on them after flipping. If running low on ingredients, a lightly greased pan or staggered cheese addition will still give crunchy, golden results without burning or sogginess.
These easy baked garlic parmesan potato wedges are always my go to for quick dinner sides or crowd pleasing party snacks. You will love the crisp texture, bold garlic flavor, and endless ways to customize—give them a try and enjoy every bite fresh from your oven.
Common Questions About This Recipe
- → How do you get potato wedges crispy in the oven?
Toss wedges thoroughly in oil, arrange them in a single layer, and bake at a high temperature, flipping halfway for even browning.
- → Can I use a different type of potato?
Yes, Yukon Gold or other starchy potatoes work, but russets typically yield crispier, fluffier wedges.
- → Is it necessary to peel the potatoes?
No, leaving the skins on adds texture and flavor, but peel if you prefer a smoother finish.
- → What dipping sauces pair well with these wedges?
Try ketchup, ranch, garlic aioli, or sour cream for classic and flavorful pairings.
- → Can these wedges be made ahead of time?
They're best fresh, but you can reheat leftovers in a hot oven to restore crispiness.
- → How can I make this dish spicy?
Add paprika or a pinch of cayenne pepper to the seasoning mix for extra heat.