Crispy, Cheesy, Oven-Baked Comfort Food
Few things in life are more satisfying than a tray of golden, crispy potato wedges straight from the oven. These Baked Garlic Parmesan Potato Wedges are everything you love about fries—but better. They’re baked, not fried, and loaded with the bold flavors of garlic, herbs, and freshly grated Parmesan cheese. Perfect as a side dish, appetizer, or late-night snack, this recipe is easy to make and always a crowd-pleaser.
Each wedge is perfectly seasoned, crisp on the outside, tender on the inside, and sprinkled with cheesy goodness. Pair them with your favorite dipping sauce—like ranch, aioli, or ketchup—and you’ve got a dish that will steal the show at any meal.
Ingredients (Serves 4)
- 4 large Russet potatoes, washed and cut into wedges
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ⅓ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- Ranch, ketchup, or aioli for dipping (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray it with cooking spray.
- Cut the potatoes: Slice each potato into 8 wedges, like cutting an orange.
- Make the seasoning mix: In a large bowl, whisk together olive oil, salt, pepper, garlic powder, paprika, oregano, and thyme.
- Toss the wedges: Add the potato wedges to the bowl and toss until well coated with the seasoning mixture.
- Arrange on baking sheet: Place the wedges in a single layer, skin-side down. Sprinkle the grated Parmesan evenly over the top.
- Bake for 35–40 minutes, or until golden brown and crispy. Flip halfway through baking for extra crispiness (optional).
- Serve hot with fresh chopped parsley and dipping sauce, if desired.
Nutrition Facts (per serving, approx.)
- Calories: 260
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Sugar: 1g
- Sodium: 400mg
Tips and Tricks
- Use Russet potatoes: They have the perfect starchy texture for crispy wedges.
- Soak for crispiness: For extra crisp wedges, soak the raw potato wedges in cold water for 30 minutes, then pat dry before seasoning.
- More cheese, please: Sprinkle a bit more Parmesan during the last 5 minutes of baking for a stronger cheesy finish.
- Flavor twist: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
- Dipping sauces: Try ranch, chipotle mayo, honey mustard, or garlic aioli for next-level flavor.
My Personal Touch ✨
What I love about this recipe is its versatility and homemade charm. I often make a big batch of these wedges for game nights or cozy movie evenings. One fun variation I like to serve is a loaded potato wedge platter—bake them as usual, then top with shredded cheddar, green onions, and crispy bacon bits before a quick broil. Serve with sour cream or ranch for dipping. It turns a side dish into the main event!
You can also take this recipe in a Mediterranean direction: swap Parmesan for crumbled feta and drizzle with lemon juice after baking. So fresh, so tasty.
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