If you love crispy edges, tender centers, and a garlicky, cheesy punch in every bite, these Baked Garlic Parmesan Potato Wedges are your new go-to comfort side. They’re golden, flavorful, and satisfyingly crunchy without the fuss of deep frying. A fun fact: potato wedges have been a popular casual side dish since diners started slicing potatoes into wedges to keep skin-on goodness and flavor intact. I first made these for a game night and watched them disappear faster than the chips.

This recipe stands out because it’s simple, quick to prep, and perfect for family dinners or gatherings. It’s a great alternative to classic french fries and pairs beautifully with burgers or grilled chicken. If you enjoy a slightly different take, check out my take on baked garlic parmesan potato wedges for another variation. You’ll be excited to try these — they’re approachable, crowd-pleasing, and practically foolproof.

What is Baked Garlic Parmesan Potato Wedges?

Baked Garlic Parmesan Potato Wedges are thick, skin-on potato slices seasoned with garlic, Italian herbs, salt, olive oil, and a generous dusting of grated Parmesan, then roasted until golden. Why the long name? Because it’s honest and delicious — what you see is exactly what you get: baked, garlicky, cheesy wedges. Who named it? Maybe a hungry baker with a flair for adjectives. After one bite you’ll understand why people say “the way to a man’s heart is through his stomach.” Want to impress without fuss? Try this recipe and see why the name fits.

Why You’ll Love This

• Crispy on the outside, fluffy and tender inside — the texture contrast is irresistible. The Parmesan forms a light, savory crust while the garlic and Italian seasoning soak into the potato for deep flavor.
• Cost-effective and flexible — potatoes are inexpensive, and this recipe stretches easily for a family meal or party platter. Making this at home saves money compared with restaurant sides and gives you complete control over seasoning and oil.
• Versatile toppings and dips — serve with ranch, blue cheese, ketchup, or a zesty aioli for different flavor profiles. The combination of herbs and cheese lifts a simple potato into a standout side.

If you love extra crunch, also explore my post on crispy garlic parmesan potatoes for another technique. Ready to bake? You’ll want to make a double batch.

How to Make

Quick Overview

This recipe is straightforward: slice, season, toss with oil and Parmesan, then bake until golden. Prep takes about 10–15 minutes and baking about 25–35 minutes depending on wedge size. The standout element is the Parmesan crust that crisps up in the oven and the fragrant garlic-Italian seasoning blend that infuses the wedges.

Ingredients

• 3–4 large russet potatoes, scrubbed and sliced into thick wedges (keep skin on for texture)
• 4 tablespoons olive oil, room temperature
• 2 teaspoons salt, fine
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning, dried
• 1/2 cup shredded Parmesan cheese, grated fresh or pre-shredded
• Optional: 2 tablespoons fresh parsley or cilantro, chopped for garnish
• Optional for serving: ranch or blue cheese dressing for dipping

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet. Use a thin layer of oil or nonstick spray so wedges don’t stick.
2. Slice the russet potatoes into thick wedges. Try to keep them uniform so they bake evenly — aim for 8 wedges per potato.
3. Place the wedges in a large bowl. Drizzle with olive oil and toss until fully coated so every piece gets a light film of oil.
4. In a small bowl, whisk together the salt, garlic powder, and Italian seasoning. This ensures even distribution of the seasonings.
5. Sprinkle the potato wedges with shredded Parmesan cheese, tossing to coat them evenly so cheese sticks to the oiled surface.
6. Add the seasoning mixture to the bowl and toss again until every wedge is covered with the herb blend and cheese. Taste a tiny pinch if desired and adjust salt.
7. Arrange the wedges in a single layer on the prepared baking sheet, skin-side down. Give them a little space so heat circulates and the edges crisp.
8. Bake for 25–35 minutes, or until the potatoes are fork-tender and golden brown. Turn once halfway through baking if your oven needs even browning.
9. Remove from the oven, sprinkle with fresh parsley or cilantro if using, and serve hot with your choice of dressing.

What to Serve With

• Grilled or pan-seared burgers for a classic diner-style meal
• A simple green salad with lemon vinaigrette to cut through the richness
• Grilled chicken breasts or BBQ pulled pork for a hearty plate
• Dips: ranch, blue cheese, garlic aioli, or spicy sriracha mayo for variety
• Drinks: a crisp lager, fruity iced tea, or a citrusy lemonade pairs nicely

Top Tips for Perfecting

• Uniform wedges: Cut potatoes into similar-sized wedges so they cook evenly. Uneven sizes cause some to overcook while others remain underdone.
• Dry potatoes: After cutting, pat wedges dry with a paper towel if they feel wet. Less surface moisture helps them crisp.
• Use fresh Parmesan: Freshly grated Parmesan melts and crisps better than pre-shredded blends that contain anti-caking agents.
• Don’t overcrowd the pan: Give wedges space for hot air to circulate; use two baking sheets if needed.
• Adjust seasoning: Taste the seasoning blend before tossing. Add a pinch of smoked paprika for a smoky twist, or a sprinkle of cayenne for heat.
• Oil choice: Olive oil gives great flavor; use a neutral oil like avocado if you prefer a milder taste.

Storing and Reheating Tips

• Refrigeration: Cool wedges to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: You can freeze cooked wedges on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen for best texture.
• Reheating: Reheat in a preheated oven at 375°F (190°C) for 8–12 minutes to restore crispness. An air fryer works great — 350°F for 5–7 minutes. Avoid microwaving if you want to keep them crispy; microwaving will make them soggy.

FAQs

Can I use other types of potatoes?
Yes. Yukon Gold works well for a creamier center, while red potatoes hold their shape nicely. Russets give the fluffiest interior with a crisp exterior.

Do I need to peel the potatoes?
No. Leaving the skin on adds texture, nutrients, and helps the wedges keep their shape. If you prefer peeled potatoes, peel them before slicing.

Can I make these spicy?
Absolutely. Add 1/2 teaspoon cayenne pepper or a teaspoon of smoked paprika to the seasoning mix for a kick.

How do I make them extra crispy?
Ensure wedges are dry before oiling, don’t overcrowd the pan, and bake at the recommended temperature. Turning once during baking helps even crisping.

Can I prepare these ahead of time?
Yes. Slice and season the wedges, then refrigerate uncovered on a tray for up to 2 hours before baking to let the surface dry slightly. Bake as directed when ready.

Conclusion

These Baked Garlic Parmesan Potato Wedges are an easy, budget-friendly way to add comfort and flavor to any meal, from weeknight dinners to game-day spreads. They require minimal prep, deliver big on taste, and are flexible with dips and pairings — perfect for feeding a crowd or treating yourself. For a classic inspiration and another take on this favorite, check out Baked Garlic Parmesan Potato Wedges – Creme De La Crumb and then come back to make this version for your next meal. Give them a try, share them with friends, and enjoy the crunchy, garlicky goodness.

Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and packed with garlicky, cheesy flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Side

Cuisine American

Servings 4 servings

Equipment

• Baking Sheet
• Mixing Bowl

Ingredients

  

Ingredients

• 3-4 large russet potatoes scrubbed and sliced into thick wedges, skin on
• 4 tablespoons olive oil room temperature
• 2 teaspoons salt fine
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning dried
• 1/2 cup shredded Parmesan cheese grated fresh or pre-shredded
• 2 tablespoons fresh parsley or cilantro chopped for garnish (optional)
• ranch or blue cheese dressing for dipping (optional)

Instructions

 

• Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet.
• Slice the russet potatoes into thick wedges, aiming for 8 wedges per potato.
• Place the wedges in a large bowl. Drizzle with olive oil and toss until fully coated.
• In a small bowl, whisk together the salt, garlic powder, and Italian seasoning.
• Sprinkle the potato wedges with shredded Parmesan cheese and toss to coat evenly.
• Add the seasoning mixture to the bowl and toss again until every wedge is covered.
• Arrange the wedges in a single layer on the prepared baking sheet, skin-side down.
• Bake for 25–35 minutes, or until the potatoes are fork-tender and golden brown.
• Remove from the oven, sprinkle with fresh parsley or cilantro if using, and serve hot.

Notes

For extra crispiness, ensure wedges are dry before oiling and do not overcrowd the pan.

Keyword Easy