Easy Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges are crispy on the outside, soft on the inside, and packed with bold garlic and cheesy parmesan flavor. These golden wedges are roasted to perfection with just the right amount of seasoning and crunch. They make a perfect side dish, appetizer, or snack—and once I start eating them, it’s hard to stop.

Why You’ll Love This Recipe

I love how these potato wedges turn out every time—crispy edges, fluffy centers, and loads of flavor. Baking them instead of frying makes them healthier without sacrificing that satisfying crunch. They’re easy to make, super versatile, and pair well with everything from burgers to grilled chicken or even a creamy dipping sauce on the side. Plus, I don’t need any fancy ingredients—just pantry staples and a few fresh additions.

ingredients

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

• Russet potatoes

• Olive oil

• Garlic, minced

• Grated Parmesan cheese

• Italian seasoning

• Paprika

• Salt and pepper

• Fresh parsley (optional, for garnish)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.

2. I wash and scrub the potatoes, then cut them into even wedges (usually 8 per potato).

3. In a large bowl, I toss the potato wedges with olive oil, minced garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper until well coated.

4. I spread the wedges out in a single layer on the prepared baking sheet, making sure the cut sides are facing down for better browning.

5. I bake for 35–40 minutes, flipping them halfway through, until they’re golden brown and crisp on the edges.

6. Once out of the oven, I sprinkle with more Parmesan and chopped parsley if I want a pop of freshness.

7. I serve them hot, usually with a side of ranch, ketchup, or garlic aioli.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10–15 minutes to prep and 35–40 minutes to bake, so I can have a batch ready in under an hour. It’s great for weeknight dinners or as a fun party snack.

Variations

Sometimes I add a pinch of cayenne for a spicy version or use smoked paprika for extra depth. I’ve also made them with sweet potatoes, which give a slightly sweeter contrast to the garlic and Parmesan. For a crispier texture, I soak the potato wedges in cold water for 30 minutes before baking—then dry them well before seasoning.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for 10–15 minutes until crisp again. I avoid microwaving if I want to keep that crispy exterior.

FAQs

What kind of potatoes work best?

I use russet potatoes because they get crisp on the outside and fluffy on the inside. Yukon golds also work well for a creamier texture.

Do I have to peel the potatoes?

Not at all. I leave the skins on for extra texture and nutrients—just give them a good scrub before slicing.

Can I use pre-grated Parmesan?

Yes, but I prefer freshly grated Parmesan for better flavor and melt. Pre-grated still works in a pinch.

Why are my wedges not getting crispy?

It’s important not to overcrowd the pan and to make sure the wedges are cut evenly. Flipping them halfway through also helps them brown on all sides.

Can I make these in an air fryer?

Absolutely. I air fry them at 400°F for about 20–25 minutes, shaking the basket halfway through. They get extra crispy that way.

Conclusion

Baked Garlic Parmesan Potato Wedges are everything I want in a side dish—crispy, cheesy, garlicky, and downright addictive. They’re easy to prepare, loaded with flavor, and always a hit whether I’m serving them as a snack or next to a main dish. Once I tried baking my own wedges, I never looked back.