Baked Garlic Parmesan Potato Wedges

Why You’ll Love This Recipe

I love this recipe because it gives me all the comfort of classic potato wedges without the need for deep frying. The olive oil helps the edges crisp up beautifully, while the garlic powder, Italian seasoning, and Parmesan create a bold, satisfying coating. I also like that this recipe is easy enough for a casual weeknight but tasty enough to serve as a party side or snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I keep the ingredient list simple, which is one of the reasons I come back to this recipe so often.

• 3–4 large russet potatoes
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded Parmesan cheese

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking sheet so the wedges do not stick.

Next, I slice the russet potatoes into wedges and place them in a large bowl. I toss them with olive oil until they are evenly coated.

In a small bowl, I mix the salt, garlic powder, and Italian seasoning. I sprinkle this seasoning mixture over the potatoes, then add the shredded Parmesan cheese. I toss everything well so each wedge gets coated with the flavorful mixture.

After that, I arrange the wedges in a single layer on the prepared baking sheet, keeping the skin sides down.

I bake them for 25 to 35 minutes, until they are golden brown and fork-tender. When I want a little extra freshness, I finish them with chopped parsley before serving.

Servings And Timing

I get 4 servings from this recipe, which makes it perfect as a side dish for dinner or a snack to share.

The total time is about 45 minutes. I usually spend around 10 to 15 minutes preparing the potatoes and seasoning, then I let them bake for 25 to 35 minutes.

Variations

I like changing this recipe depending on what I am serving with it. When I want a little heat, I add paprika or a pinch of cayenne to the seasoning mix. If I want a stronger cheese flavor, I use freshly grated Parmesan instead of pre-shredded cheese. I also like adding chopped rosemary for a more earthy, aromatic version.

For a crispier finish, I sometimes bake the wedges at a slightly higher temperature near the end of cooking. When I want to make them feel more loaded, I serve them with dipping sauces like ranch, garlic aioli, or marinara.

Storage/Reheating

I store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I use the oven or air fryer because that helps bring back their crisp edges. I usually warm them at 375°F for about 8 to 10 minutes, or until heated through.

I do not like reheating them in the microwave unless I am in a hurry, because they tend to soften instead of staying crisp.

FAQs

Can I Leave The Potato Skins On?

I leave the skins on for this recipe because they help the wedges hold their shape and add extra texture. I also like the rustic look and flavor that the skins bring.

What Type Of Potatoes Work Best?

I prefer russet potatoes because they bake up fluffy inside and crisp outside. That texture makes them ideal for wedges.

How Do I Keep The Wedges From Getting Soggy?

I make sure to spread the wedges in a single layer and avoid overcrowding the baking sheet. I also toss them well in oil so they roast instead of steam.

Can I Make These Ahead Of Time?

I can prep the potatoes and season them ahead of time, but I think they taste best when baked fresh. If I need to plan ahead, I cut the potatoes and keep them in water until I am ready to season and bake them.

What Can I Serve With These Potato Wedges?

I serve them with burgers, grilled chicken, sandwiches, or even on their own with dipping sauce. I think they work well as both a side dish and a snack.

Conclusion

I think these baked garlic Parmesan potato wedges are a simple, satisfying recipe that delivers big flavor with very little effort. I love how crispy, cheesy, and well-seasoned they turn out, and I keep them in my rotation because they pair easily with so many meals. Whenever I want an easy potato side that feels comforting and crowd-pleasing, I make this recipe.