Garlic Parmesan Potato Wedges Recipe

These Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and bursting with flavor. Coated in garlic, Parmesan, and Italian seasoning, they’re the perfect side dish, snack, or appetizer that pairs wonderfully with your favorite dipping sauces.

Why You’ll Love This Recipe

• Crispy and flavorful – baked to perfection with garlic and Parmesan
• Healthier than fried potatoes – uses olive oil instead of deep frying
• Easy to make – just slice, season, and bake
• Pairs well with any meal – great as a side dish or snack
• Naturally gluten-free and vegetarian

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large Russet potatoes (cut into wedges)
• 4 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• ½ cup Parmesan cheese (grated)

Directions

1. Preheat & Prepare Potatoes

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease with olive oil.
• Wash and cut the Russet potatoes into wedges.

2. Season the Wedges

• In a large bowl, toss the potato wedges with olive oil, garlic powder, Italian seasoning, salt, and Parmesan cheese until well coated.

3. Arrange & Bake

• Spread the wedges in a single layer on the baking sheet.
• Bake for 35-40 minutes, flipping halfway, until golden brown and crispy.

4. Serve & Enjoy

• Garnish with extra Parmesan and fresh parsley (optional).
• Serve hot with ranch, ketchup, garlic aioli, or your favorite dip.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Spicy Kick: Add ½ teaspoon cayenne pepper or chili flakes.
• Extra Crunch: Sprinkle with panko breadcrumbs before baking.
• Cheesy Upgrade: Add shredded mozzarella during the last 5 minutes of baking.
• Herb Infusion: Mix in fresh rosemary or thyme for extra aroma.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
• Reheating: Bake at 375°F (190°C) for 10 minutes or air fry at 350°F (175°C) for 5 minutes.

FAQs

1. Can I use other potatoes?

Yes! Yukon Gold or red potatoes also work, but Russets get the crispiest texture.

2. How do I make them extra crispy?

Soak the wedges in cold water for 30 minutes before baking to remove excess starch.

3. Can I use fresh garlic instead of garlic powder?

Yes! Mince 2 cloves of garlic and mix with the olive oil before tossing with potatoes.

4. Do I have to flip them while baking?

Yes! Flipping ensures even crispiness on all sides.

5. Can I make these in an air fryer?

Yes! Air fry at 400°F (200°C) for 20 minutes, shaking halfway through.

6. Can I substitute Parmesan cheese?

Yes! Try Pecorino Romano or nutritional yeast for a dairy-free option.

7. What dips go well with these potato wedges?

They pair well with ranch, garlic aioli, spicy mayo, or honey mustard.

8. Can I add bacon or other toppings?

Absolutely! Top with crispy bacon, sour cream, or green onions for a loaded version.

9. Do I need to peel the potatoes?

No! Keeping the skin on adds texture and nutrients. Just scrub them well before cutting.

10. Can I make these ahead of time?

Yes! Prep and season the wedges a few hours ahead, then bake when ready.

Conclusion

These Baked Garlic Parmesan Potato Wedges are crispy, cheesy, and loaded with flavor. They make a fantastic snack, appetizer, or side dish for any meal. Try them today and enjoy every crispy, garlicky bite!

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