Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges first happened when I needed a comforting side dish that would steal the show without a lot of fuss. I had a few russet potatoes on the counter and a craving for something garlicky cheesy and crispy so I sliced them up tossed them with seasoning and baked them until golden and irresistible. From the very first bite I knew I’d be making these again and again.

What makes these wedges so special is the balance of crispy edges tender centers and that rich combo of garlic herbs and melted parmesan. They’re the kind of side that gets more attention than the main course and they work with everything from burgers to grilled chicken to just dipping straight into ranch for snack time.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Russet potatoes – Starchy and perfect for baking up crispy on the outside and fluffy inside.
• Olive oil – Helps the seasoning stick and promotes that golden crisp.
• Garlic – Adds bold savory flavor throughout the wedges.
• Parmesan cheese – Melts and crisps on the edges for rich cheesy flavor.
• Dried Italian herbs – Brings in a warm blend of oregano basil and thyme.
• Salt – Enhances all the flavors and balances the cheese.
• Black pepper – Adds a bit of heat and depth.
• Fresh parsley – For garnish and a bright pop of color.

Tools You’ll Need

• Baking sheet – To spread the wedges out for even roasting.
• Parchment paper – Helps prevent sticking and makes cleanup easier.
• Sharp knife – For slicing the potatoes evenly into wedges.
• Large bowl – To toss the wedges in oil and seasoning.
• Grater – For fresh-grating the parmesan cheese.
• Spatula – For flipping the wedges halfway through baking.

Instructions

Step 1:

I preheat my oven to 400°F and line a baking sheet with parchment paper to keep the wedges from sticking.

Step 2:

I scrub the potatoes clean and slice each one lengthwise into 6–8 wedges depending on the size. I leave the skin on for texture and flavor.

Step 3:

In a large bowl I toss the wedges with olive oil minced garlic Italian seasoning salt and pepper until they’re evenly coated.

Step 4:

I arrange the wedges in a single layer on the baking sheet cut side down and sprinkle about half of the grated parmesan over the top.

Step 5:

I bake the potatoes for 35–40 minutes flipping them halfway through and adding the rest of the parmesan during the last 10 minutes so it gets golden and crisp.

Step 6:

Once they’re done I transfer the wedges to a plate and sprinkle with chopped fresh parsley. I like to serve them with ranch or garlic aioli on the side.

Tips

If I want extra crisp I preheat the baking sheet in the oven before adding the wedges. For a spicier kick I sometimes mix in a pinch of cayenne or red pepper flakes with the seasoning. And for a more buttery flavor I occasionally swap half the olive oil for melted butter.

Ways to Serve

These wedges are perfect as a side for steak, chicken, or burgers but they also make a great snack or appetizer with dipping sauces like ketchup, sour cream, or chipotle mayo. I’ve even served them as a base for loaded potato wedges with bacon and green onions.

Frequently Asked Questions

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

You can prep the wedges in advance but for best crispness bake them fresh just before serving.

What kind of potatoes work best for Baked Garlic Parmesan Potato Wedges?

Russet potatoes are ideal for their starch content but Yukon Golds also work well.

How do I store and reheat Baked Garlic Parmesan Potato Wedges?

Store in the fridge and reheat in the oven at 375°F for 10–15 minutes to restore crispness.

See You in the Kitchen

I hope you give these Baked Garlic Parmesan Potato Wedges a try they’re easy to make but packed with flavor and texture that’ll keep everyone reaching for more. Let me know what dipping sauce you pair them with or how you make them your own!

Happy Cooking!

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