Looking for the ultimate side dish or snack that’s easy, crowd-pleasing, and packed with flavor? These Baked Garlic Parmesan Potato Wedges check all the boxes. They’re crispy on the outside, tender on the inside, and generously coated with a mouthwatering blend of garlic, herbs, and freshly grated Parmesan cheese.
Whether you’re serving them with burgers, grilled chicken, or just enjoying them with your favorite dip, these wedges will disappear fast. Best of all, they’re baked, not fried — so you can feel good about going back for seconds!
🛒 Ingredients
- 4 medium russet potatoes, scrubbed clean
- ¼ cup olive oil
- 4 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese (plus more for garnish)
- Fresh chopped parsley or chives, for garnish
- Optional: dipping sauces like ranch, aioli, or marinara
👩🍳 Instructions
1. Preheat oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with nonstick spray.
2. Slice the potatoes
Cut each potato in half lengthwise, then slice each half into 4 wedges (8 wedges per potato). You’ll get about 32 wedges total.
3. Season the wedges
In a large bowl, combine olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Add the potato wedges and toss well to coat evenly.
4. Add the Parmesan
Sprinkle the Parmesan over the wedges and toss again to ensure even coverage.
5. Arrange and bake
Place the wedges skin-side down on the prepared baking sheet in a single layer. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
6. Garnish and serve
Sprinkle with extra Parmesan and fresh herbs right before serving. Serve hot with your favorite dipping sauces.
💡 Tips
- Don’t overcrowd the pan — use two baking sheets if necessary to ensure crispiness.
- Parboil for extra crisp: Boil wedges for 5 minutes before baking, then dry and season.
- Use real Parmesan: Freshly grated Parm gives better flavor and melts more beautifully than pre-grated.
- Flip halfway through baking to ensure even browning.
- Fan out wedges slightly when baking so hot air can circulate around each one.
🔄 Variations and Substitutions
- Spicy version: Add cayenne pepper or red pepper flakes.
- Cheesy twist: Mix in shredded mozzarella or sharp cheddar during the last 5 minutes of baking.
- Lemon herb: Toss with lemon zest and rosemary for a fresh take.
- Vegan version: Use nutritional yeast instead of Parmesan for a cheesy flavor.
- Sweet potato version: Use sweet potatoes and adjust baking time (they cook faster!).
❓ FAQs
Can I use a different type of potato?
Yes! Yukon Gold or red potatoes also work well, though russets yield the crispiest texture.
How do I reheat leftovers?
Reheat in the oven or air fryer at 375°F for 5–8 minutes to bring back the crisp.
Can I prep these ahead?
Yes — slice the potatoes and store in water (to prevent browning) up to a day in advance. Dry completely before seasoning and baking.
What dipping sauces pair best?
Ranch, garlic aioli, sriracha mayo, honey mustard, or classic ketchup all work beautifully.
🍽 Serving Suggestions
- With burgers or sliders for a classic combo
- As a party appetizer with dipping sauces
- Alongside grilled or roasted meats like chicken, steak, or salmon
- In a loaded fry bar with sour cream, bacon, chives, and cheese
- With scrambled eggs and avocado for a hearty brunch side
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