Go Back
Close-up of golden Baked Garlic Parmesan Potato Wedges, showcasing their crispy exterior and cheesy topping.

Perfect Baked Garlic Parmesan Potato Wedges

These baked potato wedges are crispy on the outside and fluffy on the inside, infused with garlic and Parmesan cheese. This easy-to-make side dish is guaranteed to be a crowd-pleaser and will quickly become a family favorite.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes, scrubbed and cut into wedges
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt or more, to taste
  • 1/4 teaspoon black pepper or more, to taste

Equipment

  • Large bowl
  • baking sheet
  • parchment paper
  • paper towels
  • Measuring spoons
  • Measuring cups
  • Oven

Method
 

  1. Scrub the potatoes clean and cut them lengthwise into wedges. Aim for wedges that are about 1/2-inch to 3/4-inch thick.
  2. Place the potato wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to an hour.
  3. Preheat your oven to 400°F (200°C).
  4. Drain the potatoes and pat them completely dry with paper towels.
  5. In a large bowl, combine the dried potato wedges with olive oil, minced garlic, Parmesan cheese, dried parsley, garlic powder, paprika, salt, and pepper. Toss well to ensure that all the wedges are evenly coated with the seasoning mixture.
  6. Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded!
  7. Bake for 20 minutes, then flip the wedges and bake for another 15-20 minutes, or until they are golden brown, crispy, and cooked through.
  8. Remove the Baked Garlic Parmesan Potato Wedges from the oven and let them cool slightly on the baking sheet for a few minutes.
  9. Garnish with fresh parsley and extra Parmesan cheese, if desired.
  10. Serve immediately with your favorite dipping sauce.

Notes

For extra crispy wedges, soak them in cold water for an hour. Ensure the wedges are completely dry before seasoning and baking. Don't overcrowd the pan for even crisping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer. Spice it up with red pepper flakes or cayenne pepper. Experiment with dried rosemary, thyme, or oregano. Use a blend of Parmesan and Romano cheese for a more complex flavor. Sweet potato wedges can be used as a substitute, but cook for a shorter time.