Baked Garlic Parmesan Potato Wedges

Potatoes have a way of bringing comfort to any meal, whether they’re mashed, fried, or roasted. But there’s something uniquely satisfying about potato wedges—crispy on the outside, tender on the inside, and packed with flavor. I still remember the first time I made them at home. I was tired of soggy frozen fries and wanted something that felt homemade without requiring a deep fryer. Enter these baked garlic parmesan potato wedges, the perfect balance of crispiness, seasoning, and cheesy goodness—all without the hassle of frying.

This recipe is perfect for beginner cooks because it requires minimal ingredients, no special cooking skills, and delivers impressive results. With a handful of pantry staples, you can create a side dish that pairs well with any meal or even stands alone as a snack. Plus, baking instead of frying makes it a healthier alternative to traditional fries.

Why These Potato Wedges Are Special

These potato wedges stand out because they combine three essential elements of a great dish: crunch, flavor, and ease of preparation. The olive oil helps achieve that golden crispness, while garlic powder and Italian seasoning bring depth to each bite. Shredded parmesan cheese adds a savory touch that melts into the crispy edges, giving each wedge a deliciously cheesy crust. Unlike deep-fried fries, these are baked, making them a lighter yet equally satisfying option.

Ingredients and Their Roles

• Russet Potatoes – These are the best choice for wedges because of their starchy texture, which allows them to become crispy on the outside while staying fluffy inside. Yukon Gold potatoes can be used for a slightly creamier texture.
• Olive Oil – Helps the seasoning stick to the potatoes while promoting crispiness. Avocado oil is a good alternative for a more neutral flavor.
• Salt – Enhances the natural potato flavor. Sea salt or Himalayan pink salt can be used for a different taste profile.
• Garlic Powder – Infuses each wedge with a deep, savory garlic flavor. Fresh minced garlic can be used, but it may burn in the oven.
• Italian Seasoning – A blend of herbs like oregano, basil, and thyme that adds an aromatic touch. If you don’t have Italian seasoning, a mix of dried oregano and basil works well.
• Shredded Parmesan Cheese – Adds a nutty, salty bite that crisps up beautifully when baked. Grated parmesan can be used but won’t create the same crispy texture.
• Fresh Parsley (Optional) – Adds a pop of freshness to balance the richness of the cheese and seasoning. Cilantro can be used for a bolder, herbaceous flavor.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet to prevent sticking. While the oven is heating, rinse the potatoes under cold water and scrub off any dirt. Pat them dry to ensure crispier wedges.

Step 2: Cut the potatoes into wedges. Start by slicing each potato in half lengthwise. Then, cut each half into three or four wedges, depending on the size of the potato. Try to keep them uniform in size so they bake evenly.

Step 3: In a large mixing bowl, toss the potato wedges with olive oil until evenly coated. In a separate small bowl, mix the salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mixture over the wedges, followed by the shredded parmesan cheese, and toss until fully coated.

Step 4: Arrange the wedges in a single layer on the prepared baking sheet, skin-side down. This ensures even cooking and prevents them from sticking together.

Step 5: Bake for 25 to 35 minutes, or until the wedges are golden brown and fork-tender. The exact time will depend on your oven and the thickness of the wedges.

Step 6: Remove from the oven and garnish with freshly chopped parsley for an extra layer of freshness. Serve immediately with your favorite dipping sauce.

Beginner Tips and Notes

• How to Tell When They’re Done: The wedges should be golden brown with crisp edges. You can check for doneness by piercing one with a fork—it should slide in easily without resistance.
• For Extra Crispiness: Soak the potato wedges in cold water for 30 minutes before baking. This removes excess starch and results in an even crunchier texture. Be sure to pat them dry thoroughly before tossing with oil and seasoning.
• What to Do If They Brown Too Quickly: If your wedges start to brown before they are fully cooked, lower the oven temperature slightly and cover them loosely with foil to prevent burning.
• No Oven? Try an Air Fryer: If you have an air fryer, cook the wedges at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through.

Serving Suggestions

• Classic Pairings: Serve with homemade ranch, blue cheese dressing, or a simple ketchup dip.
• For a Spicy Kick: Pair with chipotle mayo or sriracha aioli.
• Mediterranean Twist: Try serving them with tzatziki or hummus for a fresh, creamy contrast.
• Storage Tips: Store leftover wedges in an airtight container in the refrigerator for up to three days. To reheat, bake at 375°F for 10 minutes or air-fry for five minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

Try This Recipe and Share Your Thoughts

There’s nothing quite like homemade potato wedges fresh out of the oven. Whether you’re serving them as a side dish, a game-day snack, or just indulging in a crispy treat, this recipe is easy to follow and incredibly rewarding. If you give it a try, let me know how it turns out in the comments. What’s your favorite dipping sauce? Do you have any tweaks to make them even better? Happy cooking!

FAQ About Baked Garlic Parmesan Potato Wedges

More Relevant Recipes

• Easy Homemade Orange Chicken Recipe
• Easy Breakfast Sweet Potatoes
• Creamy Chicken Potato Soup

Print