Name: Baked Garlic Parmesan Potato Wedges Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3–4 large russet potatoes; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup shredded parmesan cheese

Jump to Recipe·Print Recipe

There’s something incredibly comforting about Baked Garlic Parmesan Potato Wedges. I remember serving them at my last family BBQ, and they disappeared almost as fast as I sliced the potatoes. The crisp edges, the rich garlic aroma wafting through the kitchen, and that cheesy parmesan sprinkle—it’s a combination that never fails to impress. Whether it’s a weeknight dinner or a weekend gathering, these wedges bring everyone to the table with eager smiles.

🌟

Why This Recipe Shines

Flavor Harmony: The garlic, Italian herbs, and parmesan cheese create a savory blend that’s firmly satisfying but never overpowering.
Easy Assembly: Toss everything in one bowl and bake—no complicated steps or special tools required.
Texture Play: Crispy on the outside, tender inside, giving you just the right bite every time.
Showstopper Finish: The golden color and parmesan crust make these wedges look as good as they taste.

What makes this Baked Garlic Parmesan Potato Wedges Recipe really stand out is how approachable it is—perfect for beginners and seasoned cooks alike. I’ll guide you through every step so you nail the crispy outside and soft center on your first try. Trust me, by the end, you’ll have a versatile side dish that pairs beautifully with almost any main course.

The image shows a close-up view of several thick potato wedges arranged closely together on a white plate. The wedges have a crispy, golden-brown texture with visible charred spots on the edges and skins. They are sprinkled with coarse salt and small green bits of fresh herbs, likely parsley, evenly scattered on top. The potatoes have a slightly rough surface from the seasoning and roasting. The white plate they rest on contrasts with the warm colors of the potatoes, all set against a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before we dive in, a quick heads-up about measuring: I recommend using a digital scale or measuring spoons to keep flavors balanced. You’ll see exact amounts in the printable recipe card at the bottom for convenience.

Russet potatoes: The ideal starchy potato for crisp wedges; you can swap for Yukon gold for a creamier texture.
Olive oil: Helps crisp up the wedges and brings a subtle fruity note.
Salt: Essential for seasoning and bringing out potato’s natural flavor; kosher or sea salt works best.
Garlic powder: Delivers that rich, garlicky punch without the fuss of fresh garlic.
Italian seasoning: A fragrant mix of herbs that adds a warm, earthy backdrop.
Shredded Parmesan cheese: Creates a golden crust and bursts of savory umami in every bite.

If you need to swap any herbs, oregano or thyme work well in place of Italian seasoning. And for a dairy-free version, nutritional yeast offers a cheesy flavor that pairs nicely.

✍️

Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Baking sheet: A rimmed sheet pan keeps wedges in place and catches drippings for easy cleanup.
Mixing bowls: At least two—one for tossing potatoes and oil, another for seasoning mix.
Kitchen knife and cutting board: Sharp knife makes slicing even wedges safer and quicker.
Measuring spoons: To get the seasoning balance just right.
Oven mitts: For safe handling of the hot baking tray.

How to Make Baked Garlic Parmesan Potato Wedges Recipe

Ready to get started? This Baked Garlic Parmesan Potato Wedges Recipe is straightforward, and you’ll love how quickly you can have these wedges sizzling from oven to table.

Preheat and prep: Set your oven to 375°F (190°C) and lightly grease your baking sheet with olive oil or nonstick spray to prevent sticking.
Slice the potatoes: Cut 3–4 large russet potatoes into even wedges—about 8 wedges per potato works well for uniform cooking.
Coat the wedges: Place the potato wedges in a large mixing bowl and toss with 4 tablespoons of olive oil until lightly but evenly coated—this step ensures crispiness.
Season: In a small bowl, mix 2 teaspoons salt, 2 teaspoons garlic powder, and 2 teaspoons Italian seasoning. Sprinkle this blend over the potatoes along with ½ cup shredded parmesan cheese, then toss everything thoroughly to coat each wedge.
Arrange on the baking sheet: Lay the wedges skin side down in a single layer, giving them a little space to breathe. Crowding can cause steaming instead of crisping.
Bake until golden and tender: Place the baking sheet in the oven and bake for 25–35 minutes. Check them around 25 minutes with a fork—wedges should be fork-tender with golden edges and a crisp parmesan crust.
Garnish and serve: Optionally sprinkle with fresh parsley or more parmesan before serving for a fresh, vibrant touch.

🔑

Kitchen Wisdom

Tip 1: Cut wedges evenly so they cook at the same rate and crisp perfectly.
Tip 2: Don’t overcrowd your baking sheet; spread wedges out for max crunch.
Tip 3: Toss wedges halfway through baking for even browning on all sides.
Tip 4: Use a thermometer to check that potatoes reach about 210°F internally for perfect tenderness.

How to Serve

The dish shows a white oval plate filled with golden-brown potato wedges arranged in a circular pattern. In the center of the plate, there is a small round white bowl with creamy white sauce topped with finely chopped green herbs and small red pieces. The potato wedges have a crispy texture with herbs sprinkled on top. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Once your Baked Garlic Parmesan Potato Wedges are ready, try finishing them with a drizzle of truffle oil or a sprinkle of smoked paprika for a smoky twist. For zest lovers, tossing wedges in a touch of lemon zest brightens them up beautifully. And don’t forget dipping sauces—garlic aioli, ranch, or a spicy sriracha mayo all complement the wedges wonderfully.

Perfect Pairings

These wedges shine alongside grilled chicken, steak, or even a juicy veggie burger. For drinks, a crisp white wine or a light beer balances the rich parmesan goodness. You can also serve them with a fresh garden salad or steamed veggies to round out your meal harmoniously.

Presentation Touches

For gatherings, serve the wedges in a rustic basket lined with parchment paper for that casual, inviting vibe. If plating for a special occasion, arrange wedges fanned out on a large platter with sprigs of fresh herbs for color contrast. They also make a great homemade gift when packed in a decorative tin or jar along with your favorite dipping sauce recipe nestled inside.

Variations & Easy Swaps

Use sweet potatoes instead of russets for a sweeter, more colorful alternative.
Swap parmesan cheese for nutritional yeast to keep it vegan-friendly while maintaining the cheesy punch.
Add a pinch of cayenne or chili powder to the seasoning mix to kick up the heat.
Try fresh minced garlic instead of garlic powder for a more pungent garlic flavor—add it right before tossing with oil.
Coat wedges with a sprinkle of smoked paprika or chili lime seasoning for smoky or tangy flavor twists.

Make-Ahead, Storage & Reheating

Make potato wedges ahead by prepping and seasoning, then refrigerate for up to 12 hours before baking.
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat in a preheated oven at 400°F (200°C) for 10–15 minutes to crisp them back up—avoid microwaving as it can make wedges soggy.
For longer storage, freeze baked wedges in a single layer on a baking sheet, then transfer to a freezer bag and reheat straight from frozen for best texture.

FAQs

Can I use other types of potatoes for these wedges?
Absolutely! Yukon gold or red potatoes work, though the texture will be slightly different—russets give the crispiest result.
Should I soak the potato wedges before baking?
Soaking reduces starch and can heighten crispiness, but it’s optional. If you have time, soak wedges in cold water for 30 minutes and dry thoroughly before seasoning.
How do I know when the wedges are done?
Look for golden-brown edges and test doneness by piercing with a fork—it should slide in easily without resistance.
Can I make this recipe gluten-free?
Yes! The recipe is naturally gluten-free as long as your seasoning blends don’t contain hidden gluten.
Is it possible to bake these at a higher temperature for faster cooking?
You can bake at 425°F but watch closely to avoid burning; it might take closer to 20-25 minutes.