Can I use a different type of potato for this recipe?

Yes, while russet potatoes work best for their crispiness, Yukon Gold potatoes will give a slightly creamier texture, and red potatoes will create a firmer bite.

Why are my potato wedges not crispy?

If your wedges are coming out soft, make sure to pat them dry thoroughly after washing, avoid overcrowding the baking sheet, and consider soaking them in cold water for 30 minutes before baking.

Can I make these ahead of time?

Yes, you can cut and season the potato wedges in advance and store them in the fridge for up to 24 hours. Bake them just before serving for the best texture.

How do I reheat leftover wedges?

Reheat in a 375°F oven for 10 minutes or in an air fryer at 400°F for about 5 minutes. Avoid microwaving, as it can make them soggy.

Baked Garlic Parmesan Potato Wedges

Name: Baked Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3–4 large russet potatoes, sliced into wedges; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup shredded parmesan cheese; Optional: fresh parsley (or cilantro) for garnish; Optional: ranch or blue cheese dressing for dipping

Description

Crispy, golden brown, and packed with garlic-parmesan flavor, these baked potato wedges are an easy and healthier alternative to traditional fries. Perfect as a side dish, appetizer, or snack, they’re simple to make and bursting with savory goodness.

Ingredients

Scale

3–4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
Optional: fresh parsley (or cilantro) for garnish
Optional: ranch or blue cheese dressing for dipping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the potatoes: Set the oven to 375°F and lightly grease a large baking sheet. Rinse the potatoes under cold water, scrubbing off any dirt, and pat them completely dry for crispier results.
Cut the potatoes into wedges: Slice each potato in half lengthwise, then cut each half into three or four wedges, ensuring they are of similar size for even cooking.
Coat with olive oil and seasonings: In a large 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 the mixture over the potatoes along with the shredded parmesan, tossing well to coat each wedge.
Arrange on the baking sheet: Place the wedges skin-side down in a single layer on the prepared baking sheet. Spacing them out ensures they crisp up properly rather than steam.
Bake until golden brown: Transfer to the oven and bake for 25 to 35 minutes, or until the potatoes are fork-tender and golden with crisp edges. The exact time will vary depending on the size of the wedges and your oven.
Garnish and serve: Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve immediately with your favorite dipping sauce for the ultimate snack or side dish.

Notes

For extra crispiness, soak the wedges in cold water for 30 minutes before baking. Be sure to dry them thoroughly afterward.
If you prefer spicier wedges, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or air fryer for the best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 404 kcal
Sugar: 2 g
Sodium: 1369 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 11 g
Cholesterol: 11 mg