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Baked Garlic Parmesan Potato Wedges

Crispy baked garlic parmesan potato wedges served on a rustic wooden plate.
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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!

Ingredients

Scale

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

Keywords: Baked Garlic Parmesan Potato Wedges

Find it online: https://mirayamsrecipe.com/baked-garlic-parmesan-potato-wedges/