Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges are crispy on the outside, fluffy on the inside, and packed with bold garlic flavor and savory Parmesan cheese. Oven-roasted to golden perfection, they’re the perfect side dish or snack—easy to make and hard to resist.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want from a fry—crunch, flavor, and comfort—without having to deep fry anything. The garlic and Parmesan coating creates a savory crust that’s totally addictive, and the wedges come out perfectly tender every time. Whether I’m serving them with burgers, grilled chicken, or just dipping them in sauce, these wedges always disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes (or Yukon gold)

• Olive oil

• Garlic, minced

• Grated Parmesan cheese

• Dried oregano

• Paprika

• Salt and black pepper

• Fresh parsley (for garnish)

• Optional: garlic powder, onion powder, chili flakes

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. I wash and scrub the potatoes, then cut them into evenly sized wedges—usually 6 to 8 per potato.

3. In a large bowl, I toss the wedges with olive oil, minced garlic, Parmesan, and the seasonings until they’re well coated.

4. I spread the potatoes in a single layer on the baking sheet, making sure the cut sides are facing down for maximum crispiness.

5. I bake them for about 35–40 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges.

6. Once they’re done, I sprinkle them with a bit more Parmesan and chopped parsley before serving.

Servings and timing

This recipe makes about 4 servings and takes roughly 10 minutes to prep and 40 minutes to bake. I usually serve them hot right out of the oven for the best texture.

Variations

Sometimes I add a little garlic powder for extra punch or toss in chili flakes for a spicy version. I’ve made them with sweet potatoes too, which brings a nice contrast to the salty Parmesan. When I want a cheesy crust, I sprinkle shredded mozzarella or cheddar during the last few minutes of baking.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F for about 10 minutes—they crisp right back up. I avoid microwaving them, as it tends to make them soft.

FAQs

Can I make these in an air fryer?

Yes, I’ve made them in the air fryer at 400°F for about 20–25 minutes, shaking the basket halfway through. They come out super crispy and delicious.

Do I need to soak the potatoes?

It’s optional, but soaking them in cold water for 30 minutes removes excess starch and makes them even crispier when baked. I just make sure to dry them well before seasoning.

Can I use pre-shredded Parmesan?

I prefer freshly grated Parmesan because it melts and sticks better, but pre-shredded works fine in a pinch.

What sauces go well with these wedges?

I like to serve them with ranch, garlic aioli, ketchup, or even marinara. They’re also great with spicy mayo or sour cream with chives.

Can I prep these ahead of time?

Yes, I cut and season the wedges a few hours ahead and keep them in the fridge. I bake them right before serving for the best texture.

Conclusion

Baked Garlic Parmesan Potato Wedges are one of my favorite sides—simple, flavorful, and always a hit. They’ve got the crispy edges and soft centers I crave, with that irresistible garlic-Parmesan coating that makes every bite satisfying. Whether I’m pairing them with a main dish or serving them as a snack, they never last long once they hit the table.

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