When you crave something crispy, savory, and comforting, these Baked Garlic Parmesan Potato Wedges hit the spot. They’re seasoned to perfection, baked (not fried!) until golden, and topped with Parmesan cheese for a flavor-packed side dish or snack. Whether you serve them with burgers, chicken, or simply enjoy them with your favorite dipping sauce, these potato wedges will disappear fast!
Why You’ll Love This Recipe
Crispy outside, fluffy inside – Just like restaurant fries, but healthier. Full of flavor – Garlic, Parmesan, and herbs coat every bite. Oven-baked – No deep-frying needed. Easy ingredients – Simple pantry staples come together in minutes.
Ingredients
4 large russet potatoes 3 tbsp olive oil 3 garlic cloves, minced (or 1 tsp garlic powder) ½ cup grated Parmesan cheese 1 tsp Italian seasoning (or mix of oregano, thyme, and basil) ½ tsp paprika ½ tsp salt (adjust to taste) ½ tsp black pepper 2 tbsp fresh parsley, chopped (for garnish)
Optional for serving: Ranch, ketchup, or garlic aioli
Instructions
1. Preheat Oven
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cut the Potatoes
Wash and scrub potatoes well. Cut each potato into 8 wedges: slice in half lengthwise, then cut each half into four wedges.
3. Season
In a large bowl, toss potato wedges with olive oil, minced garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper. Coat evenly.
4. Arrange and Bake
Place wedges skin-side down in a single layer on the prepared baking sheet. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
5. Garnish and Serve
Sprinkle with fresh parsley and a little extra Parmesan before serving. Enjoy hot with your favorite dipping sauce.
Serving Ideas
With burgers, grilled chicken, or steak. As a game-day snack with ranch or spicy sriracha mayo. Paired with a fresh salad for a lighter meal.
Tips for Extra Crispiness
Soak potatoes: After cutting, soak wedges in cold water for 20 minutes to remove excess starch, then pat dry before seasoning. Use high heat: Baking at 400–425°F ensures crispy edges. Don’t overcrowd: Leave space between wedges for even browning.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat: Bake at 375°F for 10 minutes or use an air fryer for maximum crispiness.
Final Thoughts
These Baked Garlic Parmesan Potato Wedges are everything you want in a potato side dish: crispy, garlicky, cheesy, and full of flavor. They’re simple to make, healthier than fried potatoes, and sure to become a family favorite. Serve them fresh from the oven, and watch them disappear!