Garlic Parmesan Potato Wedges

Garlic Parmesan Potato Wedges are my go-to when I’m craving something crispy, savory, and completely satisfying. With a crunchy exterior, fluffy interior, and a bold mix of garlic, herbs, and parmesan, these wedges are hard to resist. Whether I’m serving them as a side dish, party snack, or even a quick lunch, they always disappear fast.

Why You’ll Love This Recipe

I love this recipe because it turns simple potatoes into something truly special with just a few pantry staples. The parmesan creates a golden, crispy coating while the garlic and Italian seasoning bring out a bold, savory flavor. They’re baked—not fried—so I get all the crunch without the extra oil. Plus, they pair beautifully with just about any dip or main course.

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 my oven to 375°F (190°C) and greasing a large baking sheet to get it ready for the wedges.

2. I slice the potatoes into wedges and toss them in a large bowl with olive oil, making sure every piece is evenly coated.

3. In a small bowl, I mix together the salt, garlic powder, and Italian seasoning. I sprinkle this mixture over the wedges and toss again for even seasoning.

4. I add the shredded parmesan cheese next, mixing gently so the cheese sticks to the wedges without falling off.

5. I arrange the wedges on the baking sheet in a single layer, skin side down. This helps them get crispy and brown without sticking.

6. I bake them for 25 to 35 minutes until they’re golden brown and tender when pierced with a fork.

7. Once out of the oven, I garnish with chopped parsley or cilantro and serve them hot with my favorite dipping sauces.

Servings and timing

This recipe yields about 4 servings. It takes around 15 minutes to prep and 35 minutes to bake, for a total time of 50 minutes.

Variations

When I want to change things up, I use sweet potatoes instead of russets for a slightly sweeter twist. I sometimes add a bit of smoked paprika or cayenne pepper for heat. For a cheesy boost, I sprinkle extra parmesan on halfway through baking. And if I want to make it vegan, I swap the parmesan for nutritional yeast.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2–3 days. To reheat, I place the wedges on a baking sheet and warm them in the oven at 350°F for about 10–15 minutes until crispy again. For longer storage, I freeze the wedges in a single layer first, then transfer them to a freezer-safe container. They reheat well directly from frozen.

FAQs

Can I make these potato wedges in an air fryer?

Yes, I often use my air fryer to make them even crispier. I cook them at 400°F for about 15–20 minutes, flipping halfway through.

Do I need to peel the potatoes?

Not at all—I like to leave the skin on for texture and added nutrients. Just make sure to wash and scrub them well before slicing.

What kind of parmesan works best?

I always go for freshly shredded parmesan for the best flavor and melt. Pre-grated cheese tends to have anti-caking agents that don’t crisp up as nicely.

Can I prep these ahead of time?

I prep and season the wedges a few hours ahead and keep them in the fridge until I’m ready to bake. This actually helps the flavors soak in better.

What dips go best with these?

Ranch is a classic, but I also love serving them with garlic aioli, spicy ketchup, or even sour cream mixed with herbs for a refreshing twist.

Conclusion

Garlic Parmesan Potato Wedges are a crispy, cheesy, and flavorful side dish that I can always count on to impress. They’re easy to make, totally customizable, and perfect for everything from casual dinners to party snacks. With minimal effort and maximum flavor, these wedges have definitely earned a permanent spot in my recipe rotation.

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