Name: Garlic Parmesan Baked Potato Wedges Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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; Fresh parsley or cilantro, chopped; Ranch or blue cheese dressing for dipping

Jump to Recipe· 4.1 from 4 reviews

I absolutely love sharing this Garlic Parmesan Baked Potato Wedges Recipe with friends because it combines everything I crave in a side dish: a perfectly crispy exterior, soft and fluffy inside, and a burst of bold, savory flavors from garlic and Parmesan. Whenever I make these wedges, they become the star of the meal, whether it’s a casual family dinner or a special gathering. They have this amazing balance of rustic comfort and gourmet flair that always impresses without requiring too much fuss in the kitchen.

Why You’ll Love This Garlic Parmesan Baked Potato Wedges Recipe

What really excites me about this Garlic Parmesan Baked Potato Wedges Recipe is the way the flavors just sing together. The garlic powder combined with Italian seasoning and that nutty Parmesan cheese creates a mouthwatering coating that crisps up like a dream in the oven. And the russet potatoes get beautifully golden—crispy on the outside and tender inside—which is exactly how I like my wedges. It’s like my favorite restaurant fries but way better and homemade.

But it’s not just the taste that makes this recipe special; it’s so easy to prepare. I love how quick it is to slice the potatoes, toss them with olive oil and seasonings, and pop them in the oven. No deep frying or complicated steps, just clean-up-friendly, oven-baked goodness. I find myself reaching for this recipe whenever I want something comforting yet a little fancy, perfect for everything from weeknight dinners to game day snacks or holiday sides. Honestly, it stands out because it’s truly delicious, straightforward, and always delivers that satisfying crisp.

Ingredients You’ll Need

The image shows a metal tray filled with golden brown potato wedges placed in a scattered way. Each wedge has a crispy edge with some specks of herbs and grated cheese on top, giving a textured look. In the top left corner of the tray, there is a small clear glass bowl filled with bright red ketchup, smooth in texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays an essential role in bringing the Garlic Parmesan Baked Potato Wedges Recipe to life, from the hearty russet potatoes that give great texture to the Parmesan that adds that savory punch. Olive oil helps everything crisp up nicely, while the seasoning blend guarantees a balanced flavor hit every time.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Russet potatoes: These are perfect for baking because of their starchy texture that crisps up beautifully while staying fluffy inside.
Olive oil: This helps the wedges brown evenly and adds a subtle fruity richness.
Salt: Essential for enhancing all the other flavors and seasoning the potatoes just right.
Garlic powder: Adds that deep, savory garlic flavor without the moisture that fresh garlic would bring.
Italian seasoning: A fragrant blend of herbs that complements the Parmesan and garlic perfectly.
Shredded Parmesan cheese: This melts slightly and crisps up on the potatoes for a nutty, cheesy crust that is pure magic.
Optional fresh herbs and dips: Fresh parsley or cilantro brighten up the dish, and ranch or blue cheese dips add a creamy contrast.

Directions

Step 1: Preheat your oven to 375°F and prepare a large baking sheet by greasing it lightly. This will help prevent the wedges from sticking and promote even browning.

Step 2: Slice your russet potatoes into even wedges to ensure they cook uniformly. I like to hold the potato steady and cut it lengthwise into quarters or sixths depending on the size.

Step 3: Toss the potato wedges in a large bowl with olive oil, making sure every piece is evenly coated. This olive oil coating is key for that crispy texture.

Step 4: Mix the salt, garlic powder, and Italian seasoning together in a small bowl. Sprinkle this seasoning blend over the oiled wedges and toss gently to distribute all those lovely flavors.

Step 5: Sprinkle the shredded Parmesan cheese generously over the wedges. I find that mixing the cheese in gently at this stage helps it stick to the potatoes and crisp up beautifully during baking.

Step 6: Arrange the wedges on the prepared baking sheet in a single layer, skin side down. This positioning helps the skin get extra crispy while the wedge interiors stay soft and tender.

Step 7: Bake for 25 to 35 minutes, until the wedges are golden brown and fork-tender. I usually check them around 25 minutes and rotate the pan halfway through baking for even cooking.

Step 8: Once baked, remove the wedges from the oven and garnish immediately with freshly chopped parsley or cilantro for a pop of color and freshness.

Step 9: Serve hot with your favorite dipping sauce like ranch or blue cheese. I love how the creamy dips contrast with the crunchy and savory wedges.

Servings and Timing

This Garlic Parmesan Baked Potato Wedges Recipe makes about 4 servings, perfect for a family side dish or to share at a gathering. The prep time is roughly 10-15 minutes, mostly for cutting and seasoning the potatoes, and the bake time is around 25-35 minutes depending on your oven and wedge thickness. All together, you’re looking at around 40-50 minutes from start to finish, with no extra resting time needed — these wedges are best enjoyed fresh and hot out of the oven.

How to Serve This Garlic Parmesan Baked Potato Wedges Recipe

The image shows golden-brown potato wedges, each with a slightly crispy texture and small green herb bits sprinkled on top, arranged loosely on a white marbled surface. In the center and front is a small metal cup filled with bright red ketchup, and one wedge is dipped into the ketchup, standing upright in the cup. The potato wedges have a rough, slightly uneven surface, some with small salt crystals visible. The background is softly blurred with more wedges scattered around, creating a cozy and inviting scene. photo taken with an iphone --ar 4:5 --v 7

When I serve these Garlic Parmesan Baked Potato Wedges, I love to pair them with protein-packed mains like grilled chicken, steak, or even a juicy burger. Their savory, cheesy crust complements grilled flavors beautifully and makes any meal feel a little more special. For a vegetarian-friendly plate, serving them alongside a fresh salad or roasted veggies balances the richness perfectly.

Presentation-wise, I sprinkle a handful of fresh herbs like parsley or cilantro over the wedges just before serving to add a vibrant burst of color and freshness. For dipping sauces, ranch dressing is my go-to, but tangy blue cheese or even a spicy chipotle mayo work wonderfully. I like to serve them on a large platter for sharing or in individual bowls if it’s a cozy night in.

These wedges are best served hot, right out of the oven, so the cheese stays slightly melty and the edges fully crisp. For drinks, they’re a natural match with a cold beer or a crisp white wine, but a sparkling water with a splash of lemon is just as refreshing. I find they work well for casual weeknight dinners, family meals, or as a delicious appetizer at parties — they are always a crowd-pleaser!

Variations

I love experimenting with this Garlic Parmesan Baked Potato Wedges Recipe because it’s such a flexible base. One of my favorite swaps is using sweet potatoes instead of russets for a slightly sweeter, earthier flavor and an extra dose of vitamins. You just might need to adjust baking time slightly because sweet potatoes tend to cook faster.

If you’re vegan or dairy-free, you can easily omit the Parmesan and replace it with nutritional yeast for a cheesy flavor that’s 100% plant-based. I also recommend using a sprinkle of smoked paprika or chili powder to add a smoky or spicy kick, which keeps the recipe exciting.

For a different cooking method, turning these wedges into air fryer gems is fantastic. They come out just as crispy and flavorful in about 20-25 minutes, depending on your air fryer model. This makes them an even faster snack or side on busy nights when oven time is limited.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which I always hope for), store them in an airtight container in the refrigerator. I recommend consuming them within 2-3 days to enjoy that near-fresh crunchy texture. Keeping the container sealed tightly helps prevent any moisture from making the wedges soggy.

Freezing

These potato wedges freeze well if you want to make a batch ahead. Just lay them out in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container. They can keep frozen for up to 2 months. When you’re ready to enjoy, bake them directly from frozen in a preheated oven at 375°F for about 25-30 minutes.

Reheating

To reheat, I always avoid microwaving because it makes the wedges soft and limp. Instead, I re-crisp them by spreading leftover wedges on a baking sheet and warming them in a 350°F oven for 10-15 minutes, checking to make sure they heat evenly and regain their crunch. If you have an air fryer, reheat there for 5-7 minutes for a delightfully crisp finish.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While russet potatoes work best for their ideal texture and crispness, you can use Yukon Gold or sweet potatoes too. Just keep in mind that the cooking times might vary slightly because different potatoes have different moisture levels and cooking properties.

Is it necessary to peel the potatoes?

I personally prefer to leave the skin on because it crisps up nicely and adds extra texture and nutrients. Just make sure to scrub the potatoes well before cutting. However, if you dislike skins, peeling them is fine — it’s a matter of personal preference.

Can I make this recipe ahead of time?

You can absolutely prep the wedges ahead by cutting and seasoning them, then storing them in the fridge for a couple of hours before baking. For best crispiness, bake just before serving. You can also fully bake them ahead and reheat later, though freshly baked is always best.

What dipping sauces pair best with this recipe?

I love ranch and blue cheese for creaminess and tang, but honey mustard, chipotle mayo, or even a garlicky aioli work beautifully too. You can get creative—any dip that balances or complements garlic and Parmesan flavors will be delicious.

Can I make this recipe gluten-free?

Yes! All of the ingredients in this recipe are naturally gluten-free. Just double-check any seasoning blends or dips you use to ensure they don’t contain hidden gluten additives.

Conclusion

I can’t recommend this Garlic Parmesan Baked Potato Wedges Recipe enough if you’re looking for a flavorful, easy, and downright addictive way to elevate your potatoes. It’s one of those recipes that always earns compliments and requests for seconds. Once you try it, I’m sure it’ll become a beloved staple in your own kitchen, just as it has in mine.