Save This Recipe
Just drop your email here and We'll send it right away!
You know that moment when you’re staring down a bag of potatoes, your taste buds begging for something crunchy, cheesy, and borderline addictive, but dragging out the deep fryer feels… well, like a chore? Me too. That’s why these garlic Parmesan potato wedges are my go-to whenever I want big flavor with less fuss. They bake up golden-brown and satisfy every snack attack with a fraction of the oil. Plus, there’s something undeniably comforting about the scent of garlic and cheese filling your kitchen—kind of like a warm hug from the inside.
Imagine sliding a sheet pan into a hot oven, the wedges transforming into golden crescents, edges crackling crisp, interiors soft as clouds. A dusting of garlic powder, a pinch of Italian herbs, and a generous shower of Parmesan wrap each wedge in layers of flavor. Before you know it, you’ve got a batch of crowd-pleasing, kid-approved sides that practically vanish off the plate—and yes, you’ll probably end up licking your fingers.
Why You’ll Love It
Here’s the thing: have you ever met a potato wedge that didn’t make you grin? These baked garlic Parmesan wedges hit all the right notes—a crisp exterior, pillowy center, and a savory punch that comes without deep-fryer remorse. Italian seasoning and garlic powder dance together, while real Parmesan brings that sharp, salty edge you crave. They’re kid-friendly, party-ready, and pair perfectly with everything from burgers to roasted veggies. Honestly, they’re the kind of side that sneaks into the main event.
Timing and Servings
Prep is a breeze—about 10 minutes of rinsing, cutting, and tossing. Slide them into a 400°F (200°C) oven, and after a quick flip at the 25-minute mark, they need another 10–15 minutes to reach peak crispiness. All told, you’ll be feasting in under an hour. This batch serves four generously, but feel free to double things up if you’re feeding a crowd—or stash extras away for a midnight snack.
Ingredients
- 4 large russet potatoes, scrubbed and cut into 3–4 wedges each
- 4 tablespoons olive oil (or avocado oil for a higher smoke point)
- 2 teaspoons kosher salt, plus extra for finishing
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup freshly shredded Parmesan cheese
- Fresh parsley, chopped (for garnish, optional)
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly—your choice.
- In a large bowl, toss the potato wedges with olive oil, making sure each piece is coated evenly. This little step ensures golden browning.
- Stir together the salt, garlic powder, and Italian seasoning in a small dish. Sprinkle over the potatoes and toss gently to coat every nook and cranny.
- Add the Parmesan and give them one more gentle stir—careful not to knock off all that cheesy goodness.
- Arrange wedges skin-side down on the sheet in a single layer. Bake for 25 minutes, flip carefully, then return for another 10–15 minutes until they’re golden and crisp.
- Remove from the oven, let them rest a minute, then transfer to a serving platter. Garnish with parsley and a pinch of salt, and serve hot with your favorite dip.
Variations
Why stick to the script when you can play around? Try one of these twists next time:
- Spicy Kick: Add ½ teaspoon red pepper flakes or a dash of cayenne to the seasoning mix for a cheeky heat.
- Herb Lover’s: Swap the Italian blend for fresh rosemary, thyme, and basil—garden vibes guaranteed.
- Ranch Remix: Stir in 1–2 teaspoons of dry ranch seasoning before tossing with Parmesan for that creamy-crunch combo.
- Smoky Paprika: Trade Italian seasoning for smoked paprika and ground cumin for an earthy, campfire-inspired twist.
- Vegan Twist: Skip the cheese and toss with nutritional yeast and extra salt for a dairy-free, tangy bite.
Storage & Reheating Tips
Leftovers? If they even exist, that is. Store cooled wedges in an airtight container in the fridge for up to 3 days. When you’re ready to revive that crisp, skip the microwave—it’ll leave them soggy. Instead, pop them in a 375°F (190°C) oven for 10–12 minutes or fire up an air fryer at 350°F (175°C) for 5–6 minutes. You’ll get that just-out-of-the-oven crunch without reheating regrets.
FAQs
Can I use Yukon Gold or sweet potatoes?
Yukon Golds work, though their thinner skins mean slightly less crunch. Sweet potatoes? Absolutely—just watch bake time, as they soften faster and can turn to mash.
Do I really need to leave the skins on?
The skins add texture, nutrients, and rustic charm. Just scrub thoroughly and skip peeling unless you really must.
Why flip halfway through?
Flipping ensures both sides brown evenly. Skip it, and one side often stays pale and floppy.
Can I prep ahead of time?
Yes—cut and season up to 4 hours early, cover, and chill. When hunger strikes, bake them straight from the fridge.
Conclusion
Who knew a humble potato could feel so special? These baked garlic Parmesan wedges deliver on texture, flavor, and comfort—all without the mess of deep frying. Whether you’re hosting game night, coaxing veggies into a picky eater, or simply indulging yourself, these wedges have you covered. Next time you eye that potato pile, remember: a little garlic, some cheese, and a hot oven can turn simple into sublime.
Baked Garlic Parmesan Potato Wedges
Ingredients
- 4 large Russet potatoes cut into wedges
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 4 tbsp olive oil
- 1/2 cup freshly shredded Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly. Slice each potato in half lengthwise, then cut each half into 3-4 wedges. Place the wedges in a large mixing bowl and drizzle with olive oil, tossing to coat.
- In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle the seasoning mix over the potato wedges and toss to coat evenly. Add Parmesan cheese and toss again to coat.
- Line a baking sheet with parchment paper or lightly grease it. Arrange the wedges in a single layer, skin side down. Bake in the preheated oven for 25 to 35 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven, transfer to a serving platter, and garnish with freshly chopped parsley. Serve hot with a selection of dipping sauces.