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.
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.