Name: Baked Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3–4 large russet potatoes (scrubbed and sliced into even wedges); 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; 1/2 cup shredded Parmesan cheese; fresh parsley or cilantro (chopped for garnish); ranch or blue cheese dressing (for dipping)

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Crispy on the outside, fluffy on the inside, and packed with garlicky, cheesy flavor — these Baked Garlic Parmesan Potato Wedges are comfort food at its finest. They take simple pantry ingredients and turn them into a crowd-pleasing side or snack that disappears fast at family dinners and game nights. Fun fact: potato wedges were originally a quick way to use up leftover potatoes and became a restaurant favorite for their satisfying texture. If you love easy, reliable recipes, you’ll want to keep this one in your rotation.

If you’ve tried other variations on the blog, you’ll see why this version stands out; it’s quicker than many fried styles and just as indulgent. For another take on this flavor profile, check out this favorite baked garlic parmesan potato wedges that readers rave about. Ready to make a batch? Let’s dive in and get baking — your kitchen is about to smell amazing.

What is Baked Garlic Parmesan Potato Wedges?

What’s in a name? Baked Garlic Parmesan Potato Wedges tells you exactly what you’re getting: wedges of potato baked until golden, kissed with garlic and showered with Parmesan. Who named it? Maybe some hungry cook who knew the quickest route to joy. Who wouldn’t be tempted by wedges that make you think, “Is it the crunch or the cheese that won me over?” And let’s be honest, sometimes “the way to a man’s heart is through his stomach.” Try these once and you’ll understand the hype — they’re simple, satisfying, and begging to be shared.

Why You’ll Love This

These wedges are irresistible for three big reasons. First, the highlight: a crispy, herb-scented crust with a nutty Parmesan finish that gives every bite a savory snap. Second, making them at home saves money — store-bought or restaurant versions can be greasy or overpriced, while homemade wedges use inexpensive russet potatoes and pantry staples. Third, the flavor build: garlic, Italian seasoning, and fresh parsley or cilantro at the end brighten and elevate the dish, making it perfect with simple dips.

Compared to a pan-fried or deep-fried version on the blog, this baked approach is healthier, easier, and just as satisfying — if you liked the crunchy finish on our crispy garlic parmesan potatoes, you’ll love these baked wedges too. Give them a try and see how quickly they disappear.

How to Make

Quick Overview

This recipe is straightforward and forgiving, which is why it’s great for cooks at any level. Prep is quick: washing and cutting the potatoes takes most of the active time. Tossing with oil, Parmesan, and seasonings is simple, and the oven does the rest, delivering wedges with a crisp exterior and a tender interior. Expect about 10–15 minutes prep and 25–35 minutes baking time.

Ingredients

3–4 large russet potatoes, scrubbed and sliced into even wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/2 cup shredded Parmesan cheese
Optional: fresh parsley or cilantro, chopped for garnish
Optional: ranch or blue cheese dressing for dipping

Directions

Preheat oven to 375°F (190°C) and lightly grease a large baking sheet.
Slice potatoes into even-sized wedges and place in a large bowl.
Drizzle with olive oil and toss to coat evenly.
In a small bowl, mix salt, garlic powder, and Italian seasoning.
Sprinkle Parmesan cheese over potatoes, then add the seasoning mix. Toss to coat.
Arrange wedges in a single layer on baking sheet, skin-side down.
Bake for 25–35 minutes or until golden and fork-tender.
Sprinkle with chopped parsley or cilantro and serve with your favorite dip.

Baked Garlic Parmesan Potato Wedges

What to Serve With

These wedges pair well with a variety of mains and sides to create a balanced meal. Serve them with:

Grilled or roasted chicken for a hearty dinner
A juicy burger or veggie burger for a classic combo
A crisp green salad with lemon vinaigrette to lighten the plate
Coleslaw or a tangy cucumber salad for texture contrast
Cold beer, iced tea, or a lemony sparkling water to refresh the palate

For dipping, ranch or blue cheese are classic choices, but spicy ketchup, garlic aioli, or a smoky chipotle mayo also work beautifully.

Top Tips for Perfecting

Cut wedges evenly so they cook at the same rate; thicker wedges take longer and will be fluffier inside.
Soak the cut potatoes in cold water for 15–30 minutes to remove excess starch for extra crispiness, then pat dry before tossing with oil.
Use plenty of oil — not to deep-fry, but enough to help the Parmesan stick and create a golden crust.
If you want extra crunch, broil for the last 2–3 minutes while watching closely to avoid burning.
Avoid overcrowding the baking sheet; leave space between wedges so hot air circulates for even browning.

Storing and Reheating Tips

Refrigeration: Store leftover wedges in an airtight container in the refrigerator for up to 3–4 days. Let them cool to room temperature before sealing to reduce condensation.

Freezing: You can freeze cooked wedges on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven for best texture.

Reheating: For best results, reheat in a preheated oven at 400°F (200°C) for 8–12 minutes or air-fryer at 375°F (190°C) for 5–8 minutes to restore crispiness. Microwaving makes them soft; only microwave if you’re short on time.

FAQs

Can I use a different type of potato?
Yes. Yukon Gold works well and gives a creamier center, but russets offer the best contrast between crisp exterior and fluffy interior.

Do I need to peel the potatoes?
No. The skins add texture and nutrients; just scrub them clean. Peel only if you prefer a smoother bite.

Can I make these gluten-free?
Absolutely — the recipe is naturally gluten-free as long as your Parmesan and seasonings are gluten-free.

How do I make them spicier?
Add 1/2 to 1 teaspoon cayenne pepper or a pinch of red pepper flakes to the seasoning mix for a kick.

Can I prepare these ahead of time?
You can par-bake the wedges for 15 minutes, cool, and refrigerate. Finish baking before serving for a freshly crisp result.

Conclusion

These Baked Garlic Parmesan Potato Wedges are an easy, budget-friendly dish that delivers big on flavor and comfort. They’re simple to prepare, family-friendly, and versatile enough to pair with many mains and dips. If you want more inspiration or another delicious take on this dish, check out this trusted recipe from a popular blog for extra tips and variations: Baked Garlic Parmesan Potato Wedges – Creme De La Crumb. Try them tonight and watch how fast they disappear — then come back and tell me which dip you loved most.