Garlic Parmesan Potato Wedges

Why You’ll Love This Recipe

I love how these potato wedges deliver on both flavor and texture. They’re roasted to golden perfection with simple pantry spices and get a cheesy finish that makes them completely irresistible. Whether I’m making them for a casual dinner, game day appetizer, or a side for burgers, they always disappear fast. Plus, they’re naturally gluten-free and easy to customize.

Ingredients

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

• 3–4 large russet potatoes, sliced into wedges

• 4 tablespoons olive oil

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 teaspoons Italian seasoning

• ½ cup shredded parmesan cheese

• Optional: Fresh parsley or cilantro, ranch or blue cheese dressing for dipping

Directions

1. I start by preheating the oven to 375°F and greasing a large baking sheet so the wedges don’t stick.

2. Then I place the potato wedges in a large bowl and drizzle them with olive oil, tossing to coat each piece evenly.

3. In a small bowl, I mix the salt, garlic powder, and Italian seasoning, then sprinkle that over the wedges and toss again to coat thoroughly.

4. I sprinkle the parmesan cheese over the seasoned wedges and gently mix one more time to ensure even coverage.

5. I arrange the wedges in a single layer on the baking sheet, skin side down, which helps them get extra crispy.

6. I bake them for 25–35 minutes, or until they’re fork-tender and golden brown on the edges.

7. Right before serving, I like to garnish them with fresh parsley or cilantro and set out dipping sauces like ranch or blue cheese.

Servings and timing

This recipe serves 4 people and comes together in just 50 minutes:

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

Variations

When I want a spicy version, I add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. I’ve also swapped the parmesan for sharp cheddar or pecorino for a slightly different flavor. Sometimes I’ll serve these with a garlic aioli or spicy ketchup to switch up the dipping game. And for a smoky touch, a dash of smoked paprika adds a whole new depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven for 10–15 minutes until crisp again. They can also be frozen—first in a single layer, then transferred to a freezer-safe container. I reheat directly from frozen in a hot oven until they’re crispy and heated through.

FAQs

Can I use other types of potatoes?

Yes, I’ve used Yukon Gold or red potatoes in a pinch. Russets still give the best texture because they crisp up better.

Can I make them ahead of time?

I often prep the wedges and season them ahead of time, then refrigerate until ready to bake. They go straight from fridge to oven when I’m ready.

Do I need to peel the potatoes?

Nope, I leave the skins on for texture and flavor. Just give them a good scrub before slicing.

How do I get them extra crispy?

Laying the wedges skin-side down helps. Also, don’t overcrowd the pan—they need space to crisp. A quick broil at the end can also help boost crunch.

Are these wedges gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check your seasonings and cheese to be sure they’re labeled GF.

Conclusion

These Garlic Parmesan Potato Wedges are one of those easy sides I keep coming back to. They’re flavorful, filling, and pair well with almost anything. With minimal prep and simple ingredients, they deliver restaurant-style results straight from my oven—and that’s my kind of cooking.

Print