If you’re looking for the perfect side dish or snack that combines bold flavor, satisfying crunch, and simple prep, these Baked Garlic Parmesan Potato Wedges are exactly what you need. They’re crispy on the outside, fluffy on the inside, and loaded with savory garlic and nutty Parmesan in every bite.
Unlike deep-fried alternatives, these wedges are oven-baked with just the right amount of olive oil to give them that perfect golden crisp without the extra grease. Whether you serve them with burgers, grilled chicken, or as an irresistible game-day snack with a dipping sauce, they’re always a hit.
???? Ingredients
- 4 medium russet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
- Extra Parmesan for serving (optional)
???? Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil.
2. Cut the Potatoes
Cut each potato in half lengthwise, then cut each half into 3–4 wedges, depending on the size of the potato. Aim for even thickness so they cook evenly.
3. Season the Wedges
Place the potato wedges in a large bowl. Add olive oil, minced garlic, salt, pepper, Italian seasoning, and smoked paprika (if using). Toss to coat evenly. Add the Parmesan and toss again.
4. Arrange and Bake
Spread the wedges out in a single layer on the prepared baking sheet, skin side down if possible for extra crispness.
Bake for 35–40 minutes, flipping once halfway through, until golden and crispy on the edges.
5. Garnish and Serve
Sprinkle with chopped parsley and extra Parmesan if desired. Serve immediately with your favorite dipping sauce (like ranch, garlic aioli, or marinara).
????️ Nutrition Estimate (per serving, serves 4)
- Calories: 240
- Fat: 12g
- Carbs: 29g
- Protein: 5g
- Fiber: 3g
- Sodium: 480mg
???? Tips & Tricks
- Soak for crispiness: For extra-crispy wedges, soak the cut potatoes in cold water for 30 minutes before seasoning. Dry them well before adding oil.
- Don’t overcrowd: Give the wedges space on the baking sheet so they roast instead of steam.
- Cheese matters: Use freshly grated Parmesan for better flavor and texture.
- Add a kick: Sprinkle with a dash of cayenne or red pepper flakes for a spicy twist.
- Make it a meal: Turn it into a loaded wedge platter with bacon bits, sour cream, and green onions.
✨ My Personal Touch
These Baked Garlic Parmesan Potato Wedges are a weekly staple in my kitchen. They’re everything I want in a side dish—flavorful, crunchy, and easy to throw together. I love pairing them with grilled chicken or tossing them into a wrap with spicy mayo for a quick lunch. The best part? No guilt from deep-frying and no compromise on texture!
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