Baked Garlic Parmesan Potato Wedges
Crispy on the outside, tender and fluffy inside, these Baked Garlic Parmesan Potato Wedges are kissed with roasted garlic, Italian herbs, and freshly grated parmesan. A delicious snack, side, or party appetizer that’s baked—not fried—for all the flavor and less fuss!
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Potato Wedges
- 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
Instructions
- Scrub the potatoes and slice into 8 wedges each, keeping the skins on. Soak in cold water for 20–30 minutes. Drain and pat dry.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, paprika, salt, and black pepper.
- Arrange wedges in a single layer on the baking sheet, skin-side down. Sprinkle with grated parmesan.
- Bake for 35–40 minutes or until golden and crispy, flipping once halfway through if needed.
- Garnish with chopped parsley if desired. Serve hot with your favorite dipping sauce.
Notes
For even crispier wedges, soak sliced potatoes in cold water before baking. Variations include adding cayenne for heat or lemon zest for brightness. Leftovers can be reheated in the oven or air fryer for best texture.