Baked Garlic Parmesan Potato Wedges

WANT TO SAVE THIS RECIPE?

I can’t begin to tell you how many times these Baked Garlic Parmesan Potato Wedges have saved dinner in my home. They are crispy on the outside, soft and fluffy on the inside, and packed with garlicky, cheesy flavor that makes you come back for more. It’s one of those recipes that once you try it, it instantly becomes part of your go-to comfort food list.

I love recipes that use basic ingredients and still manage to surprise you with how incredibly good they taste. That first bite always wins over anyone at the table. These potato wedges come together quickly, yet they taste like something you’d get at a high-end bistro. Whether I’m pairing them with a juicy steak or serving them as a stand-alone snack with a tangy dip, they never disappoint.

I’ve even served these at parties and game nights, and there are never any leftovers. The secret? A generous coating of garlic, parmesan, and herbs that bake to golden perfection. And the best part is, they come straight from the oven, no frying necessary. If you’re into easy, crowd-pleasing side dishes, you’re going to love this one.

You might also enjoy these side dish favorites from the blog: Cheesy Ranch Oven Roasted Potatoes, Oven Roasted Root Vegetables, and Mexican Potatoes: A Flavorful Side Dish You’ll Love.

Why You’ll Love This Baked Garlic Parmesan Potato Wedges Recipe

These wedges strike the perfect balance of simplicity and bold flavor. They’re oven-baked, so you skip the oil splatters while still getting that crunchy texture we all crave. The garlic-parmesan combo is pure magic. It’s the kind of dish you can make on a weeknight without much planning, yet it tastes like you’ve been prepping for hours. Plus, it’s versatile enough to serve with almost anything—burgers, chicken, fish, or even just a salad if you’re keeping it light. And if you’re a garlic lover like me, this one will absolutely hit the spot.

Ingredients

Russet potatoes: Their starchy texture makes them perfect for baking. They crisp up beautifully on the outside while remaining tender inside.

Olive oil: Helps the seasonings stick to the potatoes and promotes even browning during baking.

Garlic powder: Gives a bold, savory base flavor without the risk of burning like fresh garlic can.

Paprika: Adds subtle warmth and color to the wedges.

Italian seasoning: A blend of herbs that gives these wedges a savory depth and a hint of Mediterranean flair.

Salt and black pepper: Essential to balance all the other flavors and enhance the potatoes’ natural taste.

Parmesan cheese: The real hero here. It melts and crisps as the wedges bake, creating a golden, savory crust.

Fresh parsley (optional): Adds a pop of color and a hint of freshness right before serving.

How to Make Baked Garlic Parmesan Potato Wedges

Step 1: Prep the Potatoes

Wash and scrub the russet potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into 3-4 wedges depending on the size. Try to keep the wedges uniform so they bake evenly.

Step 2: Season Generously

In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Make sure every wedge is evenly coated.

Step 3: Add the Parmesan

Sprinkle in the grated parmesan cheese and toss gently again. The cheese will cling to the oiled surfaces and create that crave-worthy crust.

Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly greased foil. Arrange the wedges in a single layer, skin-side down if possible, to maximize crispiness.

Bake for 35-40 minutes or until the wedges are golden brown and fork-tender, flipping once halfway through for even crisping.

Step 5: Finish and Serve

Once out of the oven, sprinkle a little extra parmesan and freshly chopped parsley over the top. Serve hot with your favorite dipping sauce or enjoy them just as they are.

Recipe Variations and Possible Substitutions

You can easily adjust these Baked Garlic Parmesan Potato Wedges to suit your taste or pantry. Swap out russet potatoes for Yukon Gold if you prefer a buttery texture. For a spicy version, add a pinch of cayenne pepper or a dash of chili flakes. Want a smokier flavor? Try smoked paprika instead of the regular one.

If you’re dairy-free, replace the parmesan with nutritional yeast to keep that savory punch. And if you’re short on Italian seasoning, mix equal parts dried oregano and basil for a quick substitute.

Serving and Pairing Suggestions

These wedges make a fantastic side for almost any meal. Serve them alongside grilled chicken, juicy burgers, or a hearty steak. They also hold their own as a snack or appetizer, especially when served with garlic aioli, ranch, or a spicy sriracha mayo.

Pair them with a crisp garden salad or even something creamy like coleslaw for a great texture contrast. You can also turn them into a main by topping with cheese, bacon bits, and green onions for loaded potato wedges.

Storage and Reheating Tips

To store leftovers, place them in an airtight container in the fridge. They’ll keep well for up to 3 days. When you’re ready to reheat, skip the microwave—it softens the crispy edges. Instead, warm them in the oven at 375°F (190°C) for about 10-15 minutes to bring back that fresh-baked crunch.

For freezing, spread the cooled wedges on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Reheat directly from frozen in a hot oven until crispy.

FAQs

How do I make Baked Garlic Parmesan Potato Wedges extra crispy?

To make them extra crispy, soak the potato wedges in cold water for at least 30 minutes before seasoning. Dry them thoroughly before tossing with oil and seasonings.

Can I make Baked Garlic Parmesan Potato Wedges ahead of time?

Yes, you can prep the wedges a few hours in advance. Store them in cold water in the fridge until you’re ready to bake. Just be sure to dry them well before seasoning.

Are Baked Garlic Parmesan Potato Wedges gluten-free?

Yes! All the ingredients are naturally gluten-free. Just double-check your seasonings and parmesan to make sure there are no hidden additives.

What dipping sauce goes best with Baked Garlic Parmesan Potato Wedges?

Garlic aioli, ranch dressing, and spicy sriracha mayo are all delicious. You can also try sour cream mixed with a bit of lemon juice and herbs for a refreshing twist.

Related Recipe You’ll Like

If you loved these Baked Garlic Parmesan Potato Wedges, don’t miss out on trying my Cheesy Ranch Oven Roasted Potatoes. They’re ultra crispy, loaded with flavor, and just as easy to make. Another great companion recipe is my Mexican Potatoes: A Flavorful Side Dish You’ll Love—a zesty, bold spin on the classic roasted potato.

Save and Share This Recipe for Later

Don’t let this deliciousness slip away—save this Baked Garlic Parmesan Potato Wedges recipe for your next meal plan! Pin it to your “Easy Sides” or “Crowd Pleasers” board on Pinterest so you can always come back to it. Share it with your friends and family on Facebook or send the link through a quick text. It’s an easy way to spread the love and good food around. Trust me, once you make these, someone’s going to ask for the recipe—might as well have it ready to share!

WANT TO SAVE THIS RECIPE?