Baked garlic Parmesan potato wedges are crispy, golden russet wedges tossed in olive oil, garlic powder, Italian seasoning and salt, then coated in shredded Parmesan and roasted at 400°F until the cheese turns into a crunchy crust. They take 15 minutes to prep, about half an hour in the oven, and serve 4 as a side or snack.
How to make garlic potato wedges: Cut each potato in half lengthwise, then into 3 or 4 wedges. Toss them with olive oil, then with the salt, garlic powder and Italian seasoning, and finally with the Parmesan. Spread them skin side down on a lined sheet and bake 25 to 35 minutes, flipping halfway, until golden and tender.
Why You’ll Love Them
- Crispy without frying: a hot oven and olive oil do the work.
- Cheesy crust: Parmesan bakes into golden, crunchy bits.
- Six ingredients: potatoes, oil, salt, garlic powder, Italian seasoning and Parmesan.
- Great for dipping: ketchup, ranch, blue cheese or honey mustard.
Ingredient Notes
Russet potatoes: 4 large. Their starchy flesh turns fluffy inside while the outside crisps. Leave the skin on.
Olive oil: 4 tablespoons to coat every wedge.
Seasoning: 2 teaspoons each of salt, garlic powder and Italian seasoning.
Parmesan: 1/2 cup freshly shredded. It sticks to the oiled wedges and forms the crust.
Parsley: a little chopped fresh parsley to garnish.
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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
How to Make Baked Garlic Parmesan Potato Wedges
1. Cut and oil the potatoes. 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.
2. Season. 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.
3. Bake. 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.
4. Serve. Remove from the oven, transfer to a serving platter, and garnish with freshly chopped parsley. Serve hot with a selection of dipping sauces.
What Is the Secret to Perfect Potato Wedges?
- Dry the potatoes well. Water on the surface steams instead of crisping.
- Cut even wedges. Same-size pieces finish together.
- Oil first, then season. The oil helps the spices and cheese stick.
- Give them space. Crowded wedges steam. Use two pans if needed.
- Start skin side down. It keeps the cut sides from sticking, and flipping halfway browns both faces.
- Use fresh Parmesan. Freshly shredded cheese melts and crisps better than the canned kind.
Should You Boil Potato Wedges Before Baking?
You don’t have to. This recipe bakes them from raw and they turn tender inside in the oven. Par-boiling for a few minutes, then roughing up the edges, can make them even crispier and shortens the oven time, but it’s an extra pot and an extra step. If you try it, drain and dry the wedges well before oiling them.
How to Make Them Extra Crispy
Soak the cut wedges in cold water for a little while to rinse off surface starch, then dry them very well. Preheat the baking sheet in the oven before adding the wedges so they start sizzling right away. And for the last few minutes, switch on the broiler briefly, watching closely, to brown the Parmesan.
How Thick Should Potato Wedges Be?
Halving each large russet lengthwise and cutting each half into 3 or 4 wedges gives pieces about an inch thick at the widest part. That’s thick enough to stay fluffy inside but thin enough to cook through in the bake time. Very thick wedges brown before the centers soften, while thin ones can dry out and burn at the tips. If your potatoes are small, cut them into fewer wedges so the size stays about the same.
Variations
- Smoked paprika: add it to the seasoning for color and smoky flavor.
- Fresh garlic: toss the hot wedges with minced garlic and butter after baking.
- Air fryer: cook in batches until golden, shaking the basket halfway.
- Sweet potatoes: they cook faster and won’t get as crisp.
- Spicy: add cayenne or red pepper flakes.
For another garlicky potato dish, Garlic Steak and Potato Foil Packs pair baby potatoes with sirloin and cook on the grill.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in a hot oven or air fryer to bring back the crunch; the microwave makes them soft.
What to Serve With Them
Serve them with burgers, steak, grilled chicken or sandwiches, and dip them in ketchup, ranch, blue cheese, queso or honey mustard.
More garlic Parmesan sides: garlic Parmesan mashed potato cups, roasted garlic Parmesan zucchini, squash and tomatoes and garlic herb roasted potatoes, carrots and zucchini. More potato sides: cheesy mashed potato puffs, Mississippi mud potatoes and slow cooker glazed herb baby potatoes.
Frequently Asked Questions
How do you make garlic potato wedges?
Toss wedges with oil, garlic powder, salt and Italian seasoning, then Parmesan, and bake at 400°F until golden.
Should you boil potato wedges before cooking?
It’s optional. They bake tender from raw.
How do I make crispy garlic Parmesan potato wedges?
Dry the potatoes well, don’t crowd the pan, flip halfway and broil briefly at the end.
Do I need to peel the potatoes?
No. The skin adds texture and holds the wedges together.
Can I use a different potato?
Yukon gold works and stays creamier inside; russets get the crispiest.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Dry the potatoes, give them room on the pan and flip them halfway. If you add smoked paprika or try the air fryer, tell me in the comments how they turned out.
Baked Garlic Parmesan Potato Wedges
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
