I oven-bake potato wedges until they’re golden and crisp on the outside, then toss them in savory garlic, Parmesan cheese, and fresh herbs—delivering a side dish that’s crunchy, flavorful, and perfect for dipping.
Why You’ll Love This Recipe
I love how these wedges marry the comfort of potatoes with bold seasoning in under 40 minutes. They’re crunchy on the outside, tender inside, and flavored with garlic, cheese, and herbs—making them far more exciting than plain fries. They’re easy to make yet feel special enough for any gathering or weeknight dinner.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Russet or Yukon Gold), cut into wedges
- Olive oil
- Garlic powder (or fresh minced garlic)
- Grated Parmesan cheese
- Dried or fresh Italian herbs (like parsley, rosemary, thyme)
- Salt & black pepper
- Optional: paprika or chili powder for a kick
directions
- Preheat the oven to around 425 °F (220 °C) and line a baking sheet with parchment or lightly grease it.
- Prep the potatoes by washing and cutting them into even wedges (about 8 per medium potato). Pat dry with a kitchen towel.
- Season and coat the wedges in a large bowl: drizzle with olive oil, then toss with garlic powder (or fresh garlic), herbs, salt, pepper, and paprika if using—ensuring each wedge is evenly coated.
- Arrange on sheet in a single layer with space between each wedge so they crisp evenly.
- Bake halfway for about 15 minutes, then flip the wedges to help them brown on both sides.
- Add cheese: after flipping, sprinkle grated Parmesan over the wedges and continue baking for another 10–15 minutes until they’re golden, crispy, and the cheese is slightly browned and crunchy.
- Finish and serve: remove from oven, let cool for a couple of minutes, then garnish with fresh parsley or extra Parmesan before serving with your favorite dipping sauce like garlic aioli or ketchup.
Servings and timing
- Serves: 4 as a side dish
- Prep time: ~10 minutes
- Cook time: ~25–30 minutes
- Total time: ~35–40 minutes
Variations
- Spicy twist: add smoked paprika or cayenne for heat.
- Herb-forward: use fresh rosemary, thyme, or oregano in place of Italian blend.
- Cheese swap: finish with grated Pecorino Romano for a saltier bite.
- Vegan option: skip Parmesan or use a vegan Parmesan-style cheese.
storage/reheating
I store leftover wedges in an airtight container in the fridge for up to 3 days. To reheat and maintain crispiness, I bake them in a 375 °F oven on a parchment-lined sheet for 8–10 minutes or reheat in an air fryer for 4–5 minutes until crunchy again.
FAQs
Can I use sweet potatoes instead?
Yes—sweet potato wedges work great too, though they may brown faster. Lower baking temperature to 400 °F and watch closely.
How do I get extra crispy wedges?
Dry them thoroughly before seasoning, give them plenty of space on the baking sheet, and flip halfway through the bake.
Do I have to flip them?
Flipping ensures even crisping on both sides, but rotating the pan occasionally also helps if you prefer not to handle them.
Can I prepare them ahead?
Absolutely—I toss and season the wedges up to a day in advance, store them chilled, then bake when ready.
What’s the best dipping sauce?
I like garlic aioli, spicy sriracha mayo, or a classic mix of ketchup and Dijon mustard.
Conclusion
I absolutely love these Crispy Baked Garlic Parmesan Potato Wedges—they’re easy to make, loaded with flavor, and perfect whenever I want a crowd-pleasing side or snack. Crunchy, cheesy, and aromatic, they’re always a hit at the table.
Print
Crispy Baked Garlic Parmesan Potato Wedges
- Total Time: 50 minutes
- Yield: 4 servings
Description
Golden, crunchy potato wedges coated in garlic, Italian herbs, and Parmesan—an easy, crowd-pleasing side or snack you can pull together in under an hour.
Ingredients
3–4 large russet potatoes, scrubbed and cut into wedges
3–4 Tbsp olive oil
½ cup finely grated Parmesan cheese, divided
2 tsp garlic powder
2 tsp Italian seasoning
½ tsp paprika (optional for color)
Salt and freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley (optional garnish)
Instructions
Preheat oven to 400 °F (200 °C). Line a large baking sheet with parchment or foil.
Place potato wedges in a large bowl. Drizzle with olive oil and toss until evenly coated.
Add ¾ of the Parmesan, garlic powder, Italian seasoning, paprika (if using), salt, and pepper. Toss to coat all wedges.
Arrange wedges skin-side down in a single layer on the baking sheet, giving them space to crisp.
Bake for 30–40 minutes, flipping halfway, until potatoes are fork-tender and edges are golden-brown.
Remove from oven, sprinkle with remaining Parmesan and parsley, and serve warm with your favorite dip, such as ranch or ketchup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
