Name: Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 medium russet potatoes (washed, scrubbed, and cut into wedges); 3 tablespoons olive oil; 3 cloves garlic (minced); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley (for garnish)

Jump to Recipe

Creamy, crunchy, and utterly irresistible, Garlic Parmesan Potato Wedges are the kind of comfort food that makes weeknights feel special and game days extra festive. These golden wedges deliver a perfect balance of crispy skins, fluffy centers, and a savory garlic-parmesan coating that practically begs to be dunked in your favorite sauce. Fun fact: potatoes have been a beloved comfort staple for centuries — and when you add garlic and Parmesan, you’re basically joining a long, delicious tradition.

This recipe stands out because it’s simple, fast, and family-friendly — a go-to for busy cooks who want big flavor without fuss. If you love oven-baked sides, you might also enjoy this classic Baked Garlic Parmesan Potato Wedges from the blog — it’s a great companion recipe to explore. Get ready to make a side dish that disappears first at every meal; this one’s a winner.

What is Garlic Parmesan Potato Wedges?

What’s in a name? Garlic Parmesan Potato Wedges: potatoes cut into wedges, roasted until crispy, and smothered in garlic and Parmesan. Sounds simple, right? But why does it sound like the recipe for instant happiness? Maybe because, as the old joke goes, “the way to a man’s heart is through his stomach.” Who can argue with that when a tray of these wedges is on the table? Imagine the crunchy edges and cheesy bits—no wonder they earned their charming title. Give them a try and you’ll know instantly why they get their legendary reputation.

Why You’ll Love This:

Crispy, savory highlight: The wedges get a golden, crispy edge and a tender, fluffy inside, while garlic and Parmesan form a flavorful crust that hits all the right notes.
Budget-friendly comfort: Potatoes are inexpensive and filling, so this recipe stretches your grocery budget without skimping on taste — perfect for family meals or feeding a crowd.
Versatile flavor boosters: With simple seasonings and fresh parsley, this side pairs easily with everything from burgers to weeknight roasted chicken.

If you liked our take on roasted sides, consider trying the blog’s Crispy Garlic Parmesan Potatoes for another delicious twist. Ready to make some? These wedges are calling your name — let’s cook!

How to Make:

Quick Overview

This recipe is easy, quick, and deeply satisfying. Prep is straightforward — cut, toss, and bake — and the result is a mix of textures: crispy edges, soft centers, and a cheesy garlic crust. The standout element is the Parmesan-garlic coating that bakes into the wedges for incredible flavor. Total time is about 50 minutes (15 minutes prep, 35-40 minutes baking).

Ingredients

4 medium russet potatoes (or Yukon Gold), washed, scrubbed, and cut into wedges
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)

Directions

Preheat your oven to 400°F.
Wash and scrub the potatoes thoroughly. Cut each potato into even wedges so they bake uniformly.
In a large mixing bowl, combine 3 tablespoons olive oil, 3 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined.
Add the potato wedges to the bowl and toss thoroughly so every wedge is well coated in the garlic-Parmesan mixture.
Line a baking sheet with parchment paper or lightly grease it with a thin layer of oil to prevent sticking.
Arrange the wedges in a single layer on the sheet, skin-side down where possible, making sure they do not overlap for even crisping.
Bake for 35-40 minutes, flipping the wedges halfway through baking to encourage even browning and crisp edges.
When the wedges are golden and crisp at the edges, remove them from the oven and immediately sprinkle with 2 tablespoons chopped fresh parsley.
Serve hot with your favorite dipping sauce or as a side to your main dish.

Garlic Parmesan Potato Wedges

What to Serve With:

Classic pairings: Burgers, grilled chicken, steak, or fish make excellent mains alongside these wedges.
Sauces and dips: Serve with ketchup, garlic aioli, ranch dressing, or a spicy sriracha mayo for dipping.
Salads and veggies: A crisp green salad, coleslaw, or steamed green beans balance the richness.
Drinks: Sparkling water with lemon, a cold beer, or iced tea complement the savory flavors.

Top Tips for Perfecting:

Cut wedges evenly: Uniform size ensures consistent baking; try to keep wedges similar in thickness.
Parboil for extra softness: For an even fluffier interior, parboil the wedges for 5 minutes before seasoning and baking; pat dry first.
Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents and won’t melt into the crust as nicely.
Don’t overcrowd the tray: Give wedges space on the baking sheet to crisp rather than steam.
Flavor boost: Add a squeeze of fresh lemon or a sprinkle of red pepper flakes before serving for brightness or heat.
Common mistake to avoid: Skipping the flip halfway through — it helps both sides brown evenly.

Storing and Reheating Tips:

Refrigerator: Store cooled wedges in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze cooked wedges on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven for best texture.
Reheating: Reheat in a preheated 400°F oven for 8-12 minutes to restore crispiness. Avoid microwaving when possible, as it makes wedges soft.
Shelf life note: Best enjoyed fresh, but properly stored leftovers stay tasty for a few days.

FAQs

Can I use sweet potatoes instead of russets?
Yes — swap in sweet potatoes for a different flavor profile. Bake time may vary slightly; check tenderness with a fork.

Do I need to peel the potatoes?
No, leaving the skins on adds texture and nutrients. If you prefer peeled wedges, you can peel before cutting.

Can I make these wedges in an air fryer?
Absolutely. Arrange in a single layer and cook at 390°F for about 18-22 minutes, shaking halfway through for even crisping.

How can I make them extra crispy?
Parboil briefly, dry the wedges well, and avoid overcrowding the baking sheet. A light dusting of cornstarch can also help create a crisp coating.

Can I prep these ahead of time?
You can cut and season the wedges a few hours ahead, keep them refrigerated on the baking sheet, and bake when ready. For best results, bake shortly after seasoning.

Conclusion

These Garlic Parmesan Potato Wedges are simple, fast, and wildly satisfying — the kind of side that becomes a family favorite with minimal effort. They offer crispy edges, tender centers, and a garlicky-Parmesan punch that pairs beautifully with a wide range of mains and dips. If you want a similar take with slightly different textures or ideas, check out this inspired version at Baked Garlic Parmesan Potato Wedges – Creme De La Crumb for more tips and variations: Baked Garlic Parmesan Potato Wedges – Creme De La Crumb. Try the recipe tonight, share it with family or friends, and enjoy the smiles when the plate is empty.