Baked Garlic Parmesan Potato Wedges Recipe

Meet your new favorite side dish: Baked Garlic Parmesan Potato Wedges! Crispy on the outside, tender on the inside, and absolutely loaded with cheesy, garlicky goodness, these wedges are a total crowd-pleaser no matter the occasion. Dinner, game day, party snack, or a midnight craving—trust me, these potato wedges have you covered.

Ingredients You’ll Need

You only need a few affordable, everyday ingredients to make Baked Garlic Parmesan Potato Wedges, but each one plays a deliciously vital role—adding flavor, crispiness, or that signature golden color. Here’s why you’ll want every single one in the mix!

• Russet potatoes (3-4 large): Their starchy flesh and sturdy skin bake up gorgeously crisp and fluffy—perfect for wedges.
• Olive oil (4 tablespoons): Helps the seasonings cling and gives each wedge that addictive, crispy texture.
• Salt (2 teaspoons): Essential for drawing out the natural potato flavor and ensuring each bite is perfectly seasoned.
• Garlic powder (2 teaspoons): Gives every wedge a punch of mellow, savory garlic flavor that really shines after baking.
• Italian seasoning (2 teaspoons): Adds herby depth and aroma—think oregano, basil, thyme, and more, all in one spoonful.
• Shredded parmesan cheese (½ cup): Melts into a golden, nutty crust that locks in the flavor and gives every wedge irresistible edges.
• Optional: Fresh parsley or cilantro: A sprinkle at the end brightens the dish and adds a pop of color.
• Optional: Ranch or blue cheese dressing: For dipping, because every crispy wedge loves a creamy dip.

Variations

The beauty of Baked Garlic Parmesan Potato Wedges is how endlessly customizable they are! Mix things up to suit your pantry or palate—here are some of my favorite ways to make this recipe totally your own.

• Spicy Kick: Add a generous pinch of cayenne pepper or smoked paprika to the seasoning blend for wedges with extra heat.
• Vegan Twist: Swap the parmesan for nutritional yeast or your favorite vegan cheese to make this dish 100% plant-based but still flavorful.
• Sweet Potato Swap: Use sweet potatoes instead of russets for a slightly sweeter, autumnal spin that’s just as crispy.
• Cheesy Meltdown: Crank up the indulgence with a blend of mozzarella and sharp cheddar in addition to (or instead of) parmesan.

How to Make Baked Garlic Parmesan Potato Wedges

Step 1: Prep the Potatoes

Start by giving your russet potatoes a good scrub (the skin gets deliciously crispy, so leave it on!). Cut each potato in half lengthwise, then slice each half into 3-4 wedges. Try to keep them roughly equal in size for even baking.

Step 2: Coat with Olive Oil and Cheese

Add your potato wedges to a big mixing bowl. Drizzle with olive oil and toss well so each piece is nicely coated. Next, sprinkle in the shredded parmesan and toss until every wedge is hugged by cheesy goodness (yes, it gets a bit messy, and yes, it’s so worth it!).

Step 3: Season Generously

Whisk together the salt, garlic powder, and Italian seasoning in a small bowl. Sprinkle this mixture all over your oiled and cheese-coated potatoes, stirring gently until every wedge looks flecked with herbs and garlic.

Step 4: Arrange and Bake

Line a baking sheet with parchment paper or lightly grease it. Lay the wedges out in a single layer, skin side down, so each one has room to crisp up. Bake at 375°F for 25-35 minutes, or until the wedges are golden brown, fork-tender, and have those heavenly crispy edges.

Step 5: Garnish and Serve

Pull the hot wedges from the oven and immediately scatter freshly chopped parsley or cilantro on top. Serve while piping hot alongside a bowl of ranch, blue cheese, or your favorite dipping sauce—trust me, no one will be able to resist!

How to Serve Baked Garlic Parmesan Potato Wedges

Garnishes

A sprinkle of vibrant green parsley or cilantro brings gorgeous color and a little fresh snap to these richly flavored wedges. For an extra cheesy flourish, add a dusting of parmesan right before serving so it melts ever so slightly over the hot wedges—pure perfection!

Side Dishes

Baked Garlic Parmesan Potato Wedges are practically a meal on their own, but they also play well with others! Grill up some juicy burgers, serve alongside roast chicken, or pair with a big tossed salad for a crunchy, satisfying balance. They even make a fabulous base for loaded nacho-style wedges—just add toppings and dig in.

Creative Ways to Present

For parties, stack the wedges in a tall glass or mug with dipping sauce at the bottom—so fun and so portable! Or pile them high on a platter, drizzle with garlic aioli, and finish with microgreens or scallions for a restaurant-worthy look. Kids especially love them served in parchment “fry cones” with dips on the side.

Make Ahead and Storage

Storing Leftovers

Let any leftover potato wedges cool to room temperature before storing them in an airtight container in the fridge. They’ll stay fresh, flavorful, and safe to eat for up to 3 days—if they even last that long!

Freezing

These Baked Garlic Parmesan Potato Wedges can be frozen, too! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container; they’ll keep well for up to 2 months. For best results, reheat directly from frozen for maximum crispiness.

Reheating

To revive that crisp, pop refrigerated or frozen wedges onto a baking sheet and heat at 400°F for about 10 minutes (no microwaves, please—they make the potatoes soggy!). A few minutes under the broiler can also work wonders for a super-crunchy finish.

FAQs

Final Thoughts

If you’re looking for a side dish that will wow your friends and family, you truly can’t go wrong with Baked Garlic Parmesan Potato Wedges. They’re so easy, so golden and garlicky, and almost dangerously addictive. Give them a try the next time you’re craving something crispy and comforting—you’ll be hooked after the first bite!

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