If you’re craving something crispy, cheesy, garlicky, and downright addictive, these Baked Garlic Parmesan Potato Wedges are here to satisfy every salty, savory snack need! They’re golden on the outside, fluffy on the inside, and packed with bold flavor in every bite no deep-frying required.

Whether you serve them as a side, snack, or appetizer, these wedges are the kind of crowd-pleaser that disappears fast. You’ve been warned!

Why You’ll Love These Wedges

Crispy & Flavorful: Golden edges with a soft, tender center.
Garlicky Goodness: Fresh garlic brings rich, punchy flavor.
Cheesy Finish: Parmesan adds a salty, nutty kick.
Oven-Baked: A healthier option without sacrificing texture or taste.
Versatile: Perfect for dipping or serving alongside dinner.

Ingredients in Baked Garlic Parmesan Potato Wedges

Here’s what you’ll need to whip up this flavorful dish:

4 large russet potatoes (washed and cut into thick wedges)
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
Fresh parsley (optional, for garnish)

Instructions

Step 1 – Preheat Oven & Prepare Pan:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Step 2 – Cut the Potatoes:
Slice each potato lengthwise into 8 wedges. Keep them roughly the same size for even cooking.

Step 3 – Season the Wedges:
In a large bowl, mix olive oil, minced garlic, onion powder, Italian seasoning, salt, and pepper. Toss the potato wedges in the mixture until fully coated.

Step 4 – Add the Cheese:
Sprinkle half of the Parmesan cheese into the bowl and toss again to distribute the cheesy coating.

Step 5 – Arrange on Baking Sheet:
Lay the wedges in a single layer, skin-side down, on the baking sheet. Avoid overcrowding.

Step 6 – Bake Until Crispy:
Bake for 35–40 minutes, flipping once halfway through, until golden and crispy on the outside and tender inside.

Step 7 – Add More Cheese & Serve:
Sprinkle remaining Parmesan on top while the wedges are hot. Garnish with fresh chopped parsley if desired. Serve immediately!

Notes

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Yield: Serves 4–6

Dipping Sauce Ideas

• Garlic aioli
• Ranch dressing
• Spicy ketchup
• Sour cream and chives
• Chipotle mayo

Tips for the Best Potato Wedges

• Use Russet Potatoes: Their high starch content makes them perfect for crispy baking.
• Soak First (Optional): For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning. Dry thoroughly.
• Don’t Overcrowd the Pan: Give them space to roast, not steam.
• Flip Carefully: Use a spatula halfway through baking for even browning.
• Grate Fresh Parmesan: It melts and crisps better than pre-shredded.

FAQs

1. Can I make these ahead of time?
Yes! Bake them, let them cool, and reheat in a 375°F oven for 10–15 minutes to re-crisp.

2. Can I use other cheeses?
Absolutely. Pecorino Romano or Asiago work well too.

3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.

4. Are they freezer-friendly?
Yes! Freeze baked wedges on a tray, then transfer to a zip-top bag. Reheat from frozen in the oven.

5. Can I use an air fryer instead?
Definitely! Air fry at 400°F for 20–25 minutes, shaking halfway through.

Conclusion

These Baked Garlic Parmesan Potato Wedges are a perfect balance of rustic and gourmet. Easy enough for a weeknight dinner, impressive enough for a get-together, and so crave-worthy you’ll find yourself making them on repeat. Just don’t forget the dipping sauce that’s half the fun!

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