If you’re craving a snack or side dish that’s bursting with flavor, these Baked Garlic Parmesan Potato Wedges are the perfect choice! With a crispy exterior, fluffy interior, and a bold garlic-Parmesan seasoning, they’re a guaranteed hit at any meal. Plus, since they’re baked instead of fried, they’re a healthier alternative to traditional French fries.
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Why You’ll Love This Recipe
Easy to make – No deep frying required!
Bold flavors – Garlic and Parmesan create a rich, savory taste.
Healthier than fries – Baked to crispy perfection using minimal oil.
Perfect side or snack – Pairs well with burgers, sandwiches, or as a standalone treat.
Ingredients For The Baked Garlic Parmesan Potato Wedges
To make these Baked Garlic Parmesan Potato Wedges, you’ll need:
- 4 large russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional, for extra spice)
- 2 tablespoons fresh parsley, chopped
- Ranch dressing or marinara sauce for dipping (optional)
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prepare the Potatoes
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet by either lining it with parchment paper or giving it a light coating of olive oil to prevent sticking.
- Wash the potatoes thoroughly and cut them into even wedges. To do this, cut each potato in half lengthwise, then slice each half into 3-4 wedges.
Step 2: Season the Wedges
- In a large bowl, combine the olive oil, minced garlic, salt, black pepper, paprika, oregano, garlic powder, onion powder, and red pepper flakes. Stir well.
- Toss the potato wedges in the seasoning mixture until well coated.
Step 3: Bake to Crispy Perfection
- Arrange the seasoned wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to crisp up evenly.
- Bake for 35-40 minutes, making sure to turn the wedges halfway through to ensure they become evenly golden and crispy.
Step 4: Add the Finishing Touch
- Remove from the oven and immediately sprinkle grated Parmesan cheese over the hot wedges. The heat will help the cheese melt slightly, adding extra flavor.
- Sprinkle with fresh parsley before serving to add a touch of color and enhance the flavor.
Step 5: Serve & Enjoy!
- Serve hot with your favorite dipping sauces like ranch dressing, garlic aioli, or marinara sauce. Enjoy the crispy, cheesy, garlicky goodness!
Pro Tips for Perfect Baked Garlic Parmesan Potato Wedges:
Soak the potatoes in cold water for 30 minutes before baking to remove excess starch. This helps achieve a crispier texture.
Use parchment paper or a lightly greased baking sheet to prevent sticking.
Flip the wedges halfway through baking to ensure even browning.
For extra crispiness, broil for the last 2-3 minutes.
Frequently Asked Questions
Can I Use a Different Type of Potato?
Yes! While russet potatoes yield the crispiest results, you can also use Yukon Gold or red potatoes for a slightly different texture.
Can I Make These Ahead of Time?
Absolutely! You can cut and season the potato wedges in advance, then store them in an airtight container in the fridge for up to 24 hours before baking.
Are These Gluten-Free?
Yes! This recipe is naturally gluten-free as long as you ensure your Parmesan cheese is free from additives that contain gluten.
How Do I Store Leftovers?
Keep any leftover wedges fresh by storing them in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to restore crispiness.
Final Thoughts
These Baked Garlic Parmesan Potato Wedges are crispy, flavorful, and easy to make, making them a must-try for any potato lover. Whether you serve them as a snack, appetizer, or side dish, they’re guaranteed to impress. Try them today and let us know how they turned out!
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PrintBaked Garlic Parmesan Potato Wedges
These Baked Garlic Parmesan Potatoes are the ultimate comfort food — crispy on the outside, tender on the inside, and bursting with savory garlic and cheesy Parmesan flavor. Perfect as a side dish or a crowd-pleasing snack, this easy-to-make recipe is a weeknight win for any potato lover!
- Cook Time: 35–40 minutes
- Total Time: 52 minute
- Category: Appetizers
Ingredients
For the Potatoes:
6 medium Yukon Gold or red potatoes, cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried Italian herbs (oregano or thyme work well)
For the Parmesan Coating:
½ cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley (optional, for garnish)
1 tablespoon melted butter (optional, for added richness)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Prepare Potatoes: Wash and cut the potatoes into evenly sized wedges. Pat them dry with a paper towel for extra crispiness.
Make the Garlic Oil: In a large mixing bowl, whisk together olive oil, minced garlic, salt, pepper, paprika, and Italian herbs.
Coat the Potatoes: Add the potato wedges to the bowl and toss until they’re evenly coated with the seasoned oil.
Add Parmesan: Sprinkle the grated Parmesan cheese over the potatoes and toss gently until the cheese sticks to the oiled wedges.
Bake: Arrange the potatoes skin-side down on the prepared baking sheet in a single layer. Bake for 35–40 minutes, or until golden brown and crispy on the edges.
Optional Finishing Touch: Brush with a tablespoon of melted butter and sprinkle with fresh parsley right before serving for added flavor and presentation.
Serve: Serve warm with your favorite dipping sauces like garlic aioli, ranch, or sour cream.
Notes
Potato Type: Yukon Gold or red potatoes work best due to their creamy centers and ability to crisp nicely.
Crispier Results: Soak potato wedges in cold water for 20 minutes, then dry before tossing with oil.
Cheese Swap: Try grated Pecorino Romano or Asiago for a twist on the flavor.
Air Fryer Option: Cook in an air fryer at 400°F for 20–25 minutes for extra crispiness.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for best texture.
Nutrition
- Serving Size: Serves 4–6
- Calories: 225 kcal
- Sugar: 1g
- Sodium: 410mg
- Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Cholesterol: 6mg
Keywords: Baked Garlic Parmesan Potato Wedges
