Baked garlic Parmesan potato wedges are the crispy, cheesy, flavorful side dish I always crave. These golden wedges are seasoned to perfection with garlic and herbs, tossed in olive oil, and finished with a generous sprinkle of Parmesan cheese. They’re baked—not fried—so I get all the crunch without the grease.

Baked Garlic Parmesan Potato Wedges

Why You’ll Love This Recipe

I love this recipe because it’s simple to throw together and way better than any fast-food fries. The potatoes get perfectly crispy on the outside, soft on the inside, and the garlic-Parmesan combo is just irresistible. They go with everything—from burgers and grilled meats to salads and sandwiches—and they’re a hit every time I make them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (cut into wedges)
Olive oil
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Grated Parmesan cheese
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
I cut the potatoes into wedges by slicing them in half lengthwise, then cutting each half into 3–4 wedges depending on size.
In a large bowl, I toss the wedges with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper until they’re well coated.
I arrange the wedges in a single layer on the baking sheet, skin-side down.
I sprinkle half of the Parmesan cheese over the potatoes before baking.
I bake for 35–40 minutes, flipping halfway through if needed, until they’re golden and crispy on the edges.
Right out of the oven, I sprinkle the remaining Parmesan cheese and a little chopped parsley over the top.

Servings and Timing

This recipe makes about 4 servings. It takes around 10–15 minutes to prep and 35–40 minutes to bake, so I usually have them ready in under an hour.

Variations

I’ve used sweet potatoes for a sweeter, slightly caramelized version.
A pinch of cayenne or smoked paprika adds a nice kick.
I sometimes dip the wedges in melted butter and toss with extra garlic and herbs for a richer flavor.
Adding shredded mozzarella in the last 5 minutes of baking turns them into cheesy loaded wedges.

Storage/Reheating

Leftover wedges store well in the fridge for up to 3 days. To reheat and bring back the crispiness, I pop them in the oven or air fryer at 375°F for 5–8 minutes. I avoid the microwave, which can make them soft.

FAQs

Do I need to soak the potatoes first?

I sometimes soak them in cold water for 30 minutes to remove excess starch and help them crisp up even more—but it’s optional.

Can I use other types of potatoes?

Yes! Yukon Golds and red potatoes work well too, but russets give the crispiest edges.

Can I make these in the air fryer?

Absolutely. I air fry them at 400°F for about 20–25 minutes, shaking the basket halfway through.

What dipping sauces go well with these?

I usually serve them with ranch, ketchup, garlic aioli, or even marinara for something different.

How do I keep them from sticking?

I make sure to use parchment paper or a greased baking sheet, and space them out so they’re not touching too much.

Conclusion

Baked garlic Parmesan potato wedges are the ultimate side dish—crispy, cheesy, and full of bold flavor. Whether I’m serving them with burgers, steak, or as a snack on their own, they’re always a hit. Once I started making them from scratch, they quickly replaced any store-bought or frozen version in my kitchen.