Name: Baked Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium russet potatoes, scrubbed and cut into wedges; 2 tbsp olive oil; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp paprika; Salt, to taste; Black pepper, to taste; 2 tbsp fresh parsley, chopped (optional, for garnish)

Baked Garlic Parmesan Potato Wedges are crispy, golden, and packed with flavor. These wedges are oven-roasted to perfection and tossed with garlic, herbs, and plenty of Parmesan cheese. They make the ultimate side dish or snack—easy to whip up and impossible to resist.

Why You’ll Love This Recipe

I love how these wedges turn out crispy on the outside and soft on the inside without needing a deep fryer. The combination of garlic, herbs, and cheese gives them a bold, savory taste that pairs well with just about anything. Whether I’m serving them alongside burgers or enjoying them as a late-night snack, these potato wedges never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes
Olive oil
Garlic (minced)
Parmesan cheese (grated)
Italian seasoning
Paprika
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
I scrub the potatoes clean, cut them into wedges, and pat them dry with a paper towel.
In a large bowl, I toss the wedges with olive oil, garlic, Italian seasoning, paprika, salt, and pepper until evenly coated.
I spread the wedges out in a single layer on the baking sheet, skin-side down when possible.
I bake them for about 35–40 minutes, flipping halfway through, until they’re golden brown and crispy.
As soon as they come out of the oven, I sprinkle them with grated Parmesan cheese and fresh parsley.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 35–40 minutes to bake, so I usually plan for about 45–50 minutes from start to finish.

Variations

Sometimes I use sweet potatoes for a twist—they come out delicious with a bit of smoked paprika and chili powder. If I want a spicier version, I add cayenne or red pepper flakes. I also like swapping Italian seasoning for rosemary or thyme when I want a more earthy, herby flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F until crisp, usually 10–15 minutes. The microwave works in a pinch, but they’ll lose that crispy edge, so I prefer the oven or an air fryer.

FAQs

Can I use another type of potato?

Yes, I’ve used Yukon golds and even red potatoes. Russets work best for crispiness, but any firm variety will do.

Do I need to soak the potatoes first?

I don’t always soak them, but when I do, I let them sit in cold water for 30 minutes to help remove excess starch. It makes them even crispier.

Can I use pre-grated Parmesan?

Yes, but I get the best flavor and texture when I grate it fresh—it melts better and sticks to the wedges more evenly.

What dipping sauces go well with these?

I like serving them with ranch, garlic aioli, ketchup, or spicy sriracha mayo for an extra kick.

How do I make them extra crispy?

I make sure the potatoes are dry before tossing with oil and I don’t overcrowd the baking sheet. Spacing them out gives the edges room to crisp up.

Conclusion

Baked Garlic Parmesan Potato Wedges are one of those recipes I come back to again and again. They’re simple, satisfying, and loaded with flavor, making them a crowd-pleaser at any meal or gathering. Whether I’m feeding a group or just craving something salty and cheesy, these wedges always hit the spot.