Name: Baked Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 russet potatoes (cut into 8 wedges each, skins on); 2 tbsp olive oil; 3 cloves garlic (minced); 1/2 cup parmesan cheese (freshly grated); 1 tsp Italian seasoning; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; fresh parsley (chopped, optional for garnish)

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Crispy on the outside, tender and fluffy inside, these Baked Garlic Parmesan Potato Wedges are next-level delicious. Imagine golden wedges kissed with roasted garlic, Italian herbs, and a snow-like shower of freshly grated parmesan. Perfect as a snack, side, or party appetizer, these wedges are baked—not fried—so you get all the flavor with less fuss (and grease!). Dip them in your favorite sauce or enjoy them straight off the tray—either way, you’re going to want more.

Why You’ll Love This Recipe

Crispy perfection with golden-brown edges and tender centers
Bold garlic flavor that roasts into mellow, savory magic
Cheesy crust thanks to a generous Parmesan coating
Easy to prep and bake—minimal fuss, maximum flavor
Baked, not fried for a lighter but just-as-delicious experience
Versatile side dish—works with burgers, chicken, or on its own!

Recipe Snapshot

Feature	Details
Category	Dinner / Side Dish
Prep Time	10 minutes
Cook Time	35–40 minutes
Total Time	~50 minutes
Difficulty	Super Easy
Special Equipment	Baking sheet + parchment paper
Servings	4 (or 2 if you’re snacky!)

Ingredients

Here’s what you’ll need to bring these wedges to life—no measurements here, just the purpose behind each star ingredient:

Russet potatoes – sturdy, starchy, and perfect for that crispy edge
Olive oil – helps everything crisp up and brings out the flavor
Garlic (minced) – infuses each bite with warm, savory goodness
Parmesan cheese (freshly grated) – adds a salty, umami-rich crust
Italian seasoning – a dreamy herb blend for depth and aroma
Paprika – brings a subtle smoky sweetness and gorgeous color
Salt + black pepper – essential seasoning to round it all out
Fresh parsley (optional) – for a pop of green and freshness on top

Scroll to the recipe card below for exact measurements and printable instructions!

How to Make Baked Garlic Parmesan Potato Wedges

Step 1: Prep Those Potatoes

Scrub your russets and slice them into wedges—about 8 per potato is perfect. Keep the skins on for extra texture and flavor!

Step 2: Season and Toss

In a large bowl, toss the wedges with olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper. Make sure every piece is coated evenly—this is where the magic starts.

Step 3: Arrange and Sprinkle

Line a baking sheet with parchment paper and spread the wedges out in a single layer, skin-side down when possible. Sprinkle the parmesan generously over each wedge.

Step 4: Bake Until Golden

Pop them into a preheated oven at 400°F (200°C) for 35–40 minutes, flipping halfway through if needed for even browning. You want those edges crispy and that cheese golden and toasty.

Step 5: Garnish and Serve

Sprinkle with chopped fresh parsley if you’re feeling fancy, and serve them up hot with your favorite dipping sauce (ranch, garlic aioli, or even spicy ketchup!).

Pro Tips for the Crispiest Wedges

Soak your sliced potatoes in cold water for 20–30 minutes before baking to remove excess starch = crispier texture.
Use parchment paper to prevent sticking and promote even browning.
Don’t crowd the pan—give each wedge its space!

Flavor Variations

Spicy Kick – Add a pinch of cayenne or red pepper flakes to the seasoning mix.
Herby Vibes – Toss in fresh rosemary or thyme before baking.
Cheesy Overload – Mix in shredded mozzarella with the parmesan for gooey-cheesy goodness.
Zesty Lemon – Add a squeeze of lemon juice and zest post-bake for a bright twist.

Serving Suggestions

Baked garlic parmesan potato wedges with dipping sauce — Serve hot with your favorite dip for the ultimate snack

Pair with grilled chicken, burgers, or sandwiches
Serve as a game-day appetizer with dipping sauces
Add to a brunch board for a savory, unexpected twist

P.S. Craving a sweet finish after these savory wedges? Treat yourself to my Purple Sweet Potato Pie Recipe—it’s velvety, vibrant, and guaranteed to steal the spotlight at lunch or dinner.

Make-Ahead and Storage

These wedges are best fresh out of the oven, but you can prep the potatoes and seasoning mix ahead to save time. Store cut wedges in cold water in the fridge for up to 24 hours before baking.

Leftovers

Store any leftover wedges in an airtight container in the fridge for up to 3 days. They’ll lose a little crispness but still taste amazing!

Freezing

Freeze fully baked and cooled wedges in a single layer, then transfer to a freezer bag. Reheat from frozen at 400°F for 15–20 minutes until crisp again.

Reheating

The best way? Air fryer or oven at 375°F until hot and crispy. Avoid the microwave unless you’re okay with a softer texture.

FAQs

Can I use other types of potatoes?
Yes! Yukon Golds work too—they’re creamier and slightly sweeter. Just avoid waxy potatoes like red potatoes for this recipe.

Can I make these dairy-free?
Absolutely—just skip the parmesan or sub with a dairy-free cheese or nutritional yeast.

Do I have to peel the potatoes?
Nope! The skin adds a rustic, crispy texture and tons of flavor. Just scrub them well.

Why soak the potatoes beforehand?
It helps remove excess starch, which leads to a crispier wedge—totally worth the extra step!

Final Thoughts

These Baked Garlic Parmesan Potato Wedges are one of those recipes you’ll find yourself coming back to again and again. They’re easy, crowd-pleasing, and endlessly customizable. Whether you’re serving them alongside a casual dinner or just need a snack that hits the spot, trust me—they’ll disappear fast. Go ahead and bookmark this one…it’s a forever favorite.