Name: Baked Garlic Parmesan Potato Wedges Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 large russet potatoes; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup shredded parmesan cheese

Oh, I can’t wait to share this Baked Garlic Parmesan Potato Wedges Recipe with you—it’s one of my go-to comfort snacks that feel fancy but are super easy to make. Picture crispy potato wedges coated in fragrant garlic and Parmesan, baked to golden perfection with just the right balance of seasoning. Whether you’re looking for the perfect side for dinner or a weekend indulgence, these wedges fit the bill.

What makes this recipe special is how effortlessly the garlic and Italian seasoning blend with Parmesan to give each wedge a burst of flavor without being overpowering. I’ve found these wedges work beautifully anytime, from casual family dinners to game day gatherings. Trust me, after one bite, you’ll be reaching for a second (or third!).

Ingredients You’ll Need

These ingredients come together like old friends—simple, affordable, and bursting with flavor. When picking your potatoes, go for firm russets since they crisp up beautifully in the oven without getting soggy.

Russet potatoes: Their starchy texture is perfect for crispy edges and fluffy insides.
Olive oil: Helps give the wedges a lovely golden crust while adding a touch of richness.
Salt: Essential to draw out the potato’s natural flavor and enhance the other seasonings.
Garlic powder: Offers mellow garlic flavor without the mess of fresh cloves.
Italian seasoning: A fragrant mix of herbs like oregano and basil that pairs wonderfully with the garlic and Parmesan.
Shredded Parmesan cheese: Melts slightly over the wedges, delivering that nutty, savory punch we all crave.

Variations

I often like to mix things up depending on my mood or what’s in the pantry. These wedges are incredibly versatile, so don’t hesitate to experiment and make them your own.

Spicy kick: Try adding a pinch of cayenne or smoked paprika in the seasoning blend—I love this for when I want a little fire on the side.
Vegan version: Skip the Parmesan or swap it for nutritional yeast to keep it dairy-free but still flavorful.
Fresh herbs: Toss in chopped rosemary or thyme instead of Italian seasoning for a woodsy twist that’s perfect in fall.
Lemon zest: Adding a little lemon zest before baking gives a fresh brightness that I found works surprisingly well with the savory flavors.

How to Make Baked Garlic Parmesan Potato Wedges Recipe

Step 1: Get your oven ready and prep the potatoes

Start by preheating your oven to 375°F (190°C), so it’s nice and hot when the potatoes go in. Lightly grease a baking sheet with olive oil or line it with parchment to help with cleanup. Then, wash your russet potatoes well—no need to peel since the skins add texture and nutrients. Slice each potato lengthwise into wedges, aiming for even sizes so they bake uniformly.

Step 2: Coat with oil and seasoning

Place the wedges in a large bowl and drizzle them with olive oil, then toss to coat every wedge nicely—that oil is key for that golden, crispy finish. In a small bowl, mix salt, garlic powder, and Italian seasoning. Sprinkle this seasoning blend over the potatoes along with the shredded Parmesan cheese. Toss everything together gently but thoroughly; this seasoning mix sticks best when the wedges are well coated.

Step 3: Arrange and bake to crispy perfection

Lay the seasoned potato wedges out in a single layer on your baking sheet with the skin sides down—this helps get that perfect crispiness on the outsides. Pop them in the preheated oven and bake for 25 to 35 minutes. Keep an eye on them near the end; you want golden brown edges and tender centers. I usually poke one with a fork to check—if it slides in easily, they’re done!

How to Serve Baked Garlic Parmesan Potato Wedges Recipe

The image shows many golden brown potato wedges with a slightly crispy texture, some with green herb bits scattered on top and small white cheese flakes, spread out on a dark surface. In the middle, there is a small metallic cup filled with smooth red ketchup. The wedges are arranged loosely, overlapping in places, showing a contrast between their crunchy, browned edges and softer, lighter inside. The surface beneath is dark but the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled over the hot wedges just before serving adds a pop of color and a fresh herbal note I always appreciate. Sometimes, I also zest a little lemon on top or add a light drizzle of garlic aioli if I’m feeling fancy. These garnishes elevate the dish effortlessly.

Side Dishes

I love pairing these baked garlic Parmesan potato wedges with juicy grilled chicken, a crisp Caesar salad, or even alongside a juicy burger. They’re versatile enough to complement any main course or stand alone as a hearty snack.

Creative Ways to Present

For casual get-togethers, serve the wedges in a rustic cast iron skillet or arrange them in a cone made of parchment paper for easy handheld munching. For holiday dinners, I like plating them alongside fresh rosemary sprigs and a small ramekin of marinara or aioli dipping sauce—it makes them look as good as they taste!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge. They stay tasty for 2 to 3 days, but I recommend reheating them soon for the best texture.

Freezing

I’ve frozen these potato wedges before, but they’re best frozen before baking. After seasoning, spread them on a tray and freeze until firm, then transfer to a freezer-safe bag. When you’re ready, bake them straight from frozen—just add a few extra minutes to the cooking time.

Reheating

To reheat, I prefer the oven or air fryer to keep them crispy—about 10 minutes at 350°F usually does the trick. Microwaving makes them soggy, so I avoid that unless I’m in a rush.

FAQs

Can I use different types of potatoes for this Baked Garlic Parmesan Potato Wedges Recipe?

Absolutely! Russet potatoes work best for their starchy texture that crisps nicely, but Yukon Golds or red potatoes can also be used. Just keep in mind that waxy potatoes may yield a softer wedge, so adjust baking times accordingly.
How can I make these wedges gluten-free?

This recipe is naturally gluten-free as long as your seasonings and Parmesan cheese contain no added gluten ingredients. Always check labels if you have a strict gluten intolerance.
What’s the secret to making these potato wedges extra crispy?

Coating them well with olive oil and baking them skin-side down on a single layer sheet is key. Also, don’t overcrowd the pan, or they’ll steam instead of crisp. For even more crispiness, you can increase the oven temperature to 400°F for the last 5 minutes.
Can I use fresh garlic instead of garlic powder?

You can, but since fresh garlic browns quickly, it’s best to mince it finely and toss it with the oil or add it halfway through baking. Garlic powder provides an even flavor that won’t risk burning.
How do I prevent the Parmesan from burning?

Mixing the Parmesan with the seasoning and coating the wedges thoroughly helps it melt evenly. Also, baking at 375°F avoids the cheese burning too quickly. Keep an eye toward the end, and if you notice excess browning, you can loosely cover the wedges with foil.

Final Thoughts

I honestly can’t recommend this Baked Garlic Parmesan Potato Wedges Recipe enough—it’s my little kitchen secret for an easy yet impressive side. Once you’ve tried it, I bet it’ll become a regular favorite in your meal rotation just like it did in mine. So go ahead, give it a whirl, and enjoy those crispy, cheesy bites that make potato wedges so irresistible!