Name: Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large russet potatoes, scrubbed and cut into wedges; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley; Optional: ranch dressing or marinara sauce for dipping

I make these Garlic Parmesan Potato Wedges whenever I crave something crispy, savory, and comforting straight from the oven. These wedges are oven-baked until golden brown, then tossed with garlic, herbs, and freshly grated Parmesan for a flavorful finish that I simply cannot resist.

Why You’ll Love This Recipe

I love how easy these wedges are to prepare with simple pantry ingredients. I don’t need deep frying to get that crispy exterior because the oven does the job beautifully. I enjoy the combination of fresh garlic, Italian seasoning, and smoked paprika because it gives the potatoes a bold and savory flavor. I also appreciate how versatile this recipe is since I can serve it as a side dish, appetizer, or even a snack for gatherings. The melted Parmesan on top adds a rich, cheesy finish that makes every bite satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, scrubbed and cut into wedges

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Optional: ranch dressing or marinara sauce for dipping

Directions

I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment paper or lightly greasing it.

I wash and scrub the potatoes thoroughly, then cut each one in half lengthwise. I slice each half into 3 to 4 wedges, depending on the size.

In a large mixing bowl, I combine the olive oil, minced garlic, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. I mix everything well so the seasonings are evenly distributed.

I add the potato wedges to the bowl and toss them thoroughly, making sure each wedge is well coated with the seasoned oil mixture.

I arrange the wedges in a single layer on the prepared baking sheet, placing them skin side down to help them crisp up nicely.

I bake them for 30 to 35 minutes, flipping them halfway through to ensure even browning. I look for a golden brown color and a crispy outside with a tender inside.

Once baked, I remove the wedges from the oven and immediately sprinkle the freshly grated Parmesan cheese over them. I return the tray to the oven for another 3 to 5 minutes so the cheese can melt and lightly brown.

Finally, I garnish with chopped fresh parsley and serve them hot with my favorite dipping sauce.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Each serving contains approximately 320 kcal.

Variations

I sometimes add a pinch of red pepper flakes when I want a little heat. I also like swapping the Italian seasoning for fresh rosemary and thyme for a more earthy flavor. When I want an extra cheesy crust, I mix a little shredded mozzarella with the Parmesan before sprinkling it on top. For a lighter twist, I use sweet potatoes instead of russet potatoes and adjust the baking time slightly.

Storage/Reheating

I store any leftover wedges in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them back in a preheated oven at 375°F (190°C) for about 8 to 10 minutes to bring back their crispiness. I avoid using the microwave because it softens the exterior and takes away the crunch I love.

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FAQs

How do I make the wedges extra crispy?

I make sure to place the wedges skin side down and avoid overcrowding the baking sheet. I also flip them halfway through baking to ensure even crispiness.

Can I prepare the wedges ahead of time?

I can cut the potatoes a few hours in advance and keep them submerged in cold water in the refrigerator. Before baking, I dry them thoroughly so they crisp up properly.

Can I use a different type of potato?

I can use Yukon Gold or even red potatoes, but I find that russet potatoes give me the crispiest texture because of their higher starch content.

Is this recipe vegetarian?

Yes, this recipe is vegetarian as long as I use Parmesan cheese made without animal rennet.

What dipping sauces pair well with these wedges?

I enjoy serving them with ranch dressing, marinara sauce, garlic aioli, or even a spicy ketchup for extra flavor.

Conclusion

I always come back to these Garlic Parmesan Potato Wedges when I want a reliable, crowd-pleasing dish. I love how simple ingredients turn into something crispy, cheesy, and full of flavor. Whether I serve them as a side dish or a snack, I know they will disappear quickly from the table.

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