Name: Baked Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: PT-488376H37M37S
Total time: 50 min
Cuisine: American
Ingredients: 4 large russet potatoes, cut into wedges; 3 tbsp olive oil; 3 cloves garlic, minced; 1/2 cup freshly grated Parmesan cheese; 1 tsp dried Italian herbs (or oregano, basil, thyme mix); 1 tsp salt; 1/2 tsp black pepper; Optional: fresh parsley and extra Parmesan for garnish

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Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and bursting with flavor in every bite. Coated in garlic, herbs, and freshly grated Parmesan, these wedges are the ultimate savory side dish or snack. I love making them when I want something hearty, comforting, and oven-crisped without the fuss of deep frying.

Why You’ll Love This Recipe

I like this recipe because it’s easy, satisfying, and full of bold, cheesy flavor. The potatoes bake up beautifully golden with a crisp edge and fluffy center. The garlic-Parmesan coating makes them taste like something from a gourmet pub, but they’re made right in my own kitchen using simple ingredients. Baked Garlic Parmesan Potato Wedges

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, minced
Grated Parmesan cheese
Dried Italian herbs (or a mix of oregano, basil, and thyme)
Salt
Black pepper
Optional: fresh parsley, extra Parmesan for garnish

directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I cut the potatoes into thick wedges, trying to keep them evenly sized for consistent baking.
In a large bowl, I toss the potato wedges with olive oil, minced garlic, Italian herbs, salt, and pepper until well coated.
I arrange the wedges in a single layer on the baking sheet, skin side down when possible for maximum crispiness.
I sprinkle the grated Parmesan evenly over the wedges.
I bake for 35–40 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
I remove them from the oven and top with chopped parsley and more Parmesan if I want an extra cheesy finish.
I serve them hot with a dipping sauce like ranch, marinara, or garlic aioli.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Bake time: 35–40 minutes
Total time: About 50 minutes

Variations

Sometimes I add smoked paprika or a dash of cayenne for a bit of heat. I’ve also made them with sweet potatoes and they turn out just as delicious. For an even crispier finish, I soak the potato wedges in cold water for 30 minutes before drying and baking them. It helps remove excess starch and makes the edges crisp up more.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F until hot and crisp again—about 8–10 minutes. I avoid the microwave because it softens the crispy texture.

FAQs

Do I need to peel the potatoes?

No, I leave the skin on for extra texture and flavor. Just make sure to scrub them clean before slicing.

Can I use other types of potatoes?

Yes, I’ve used Yukon golds and even red potatoes, but russets work best for that crisp exterior and fluffy inside.

Why aren’t my wedges getting crispy?

Make sure the wedges aren’t crowded on the pan—they need space to roast, not steam. Also, pat them dry if you soaked them beforehand.

Can I make these ahead of time?

Yes, I prep the wedges and store them in cold water in the fridge up to a day ahead. I dry them completely before tossing with oil and baking.

Is freshly grated Parmesan better?

Definitely. It melts and browns more evenly than pre-shredded varieties, which often have added anti-caking agents.

Conclusion

Baked Garlic Parmesan Potato Wedges are crispy, cheesy, and downright addictive. Whether I’m serving them as a side with burgers or just snacking with a dipping sauce, they always hit the spot. Simple ingredients, big flavor, and no frying required—these wedges are a staple I come back to again and again.