Last fall, I volunteered to help cater a small harvest party in my neighborhood—a low-key get-together with homemade food, cozy blankets, and the kind of laughter that carries in crisp air. Each neighbor was bringing a dish to share, and I wanted to make something that felt rustic, satisfying, and a little bit indulgent without going overboard.

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I remembered the giant bag of russet potatoes sitting in my pantry, and that’s when inspiration struck: baked garlic parmesan potato wedges. They’re humble, but with the right treatment—crispy edges, bold seasoning, a cheesy crust—they become something special.

That day, I made three trays. Guests circled back for seconds, then thirds. The wedges vanished faster than I could set them out. People asked for the recipe between bites, and I knew I had stumbled upon a new go-to. Since then, I’ve made these wedges for game nights, quick dinners, and even Sunday brunch alongside scrambled eggs. They’re endlessly versatile and a guaranteed crowd-pleaser.

Plus, they’re oven-baked, which makes them lighter than your usual deep-fried fare, without compromising on flavor or crunch. Here’s how to make these crave-worthy wedges in your own kitchen.

Short Description

These Baked Garlic Parmesan Potato Wedges are golden, crispy, and packed with savory flavor from garlic, herbs, and melted parmesan. Perfect as a side, snack, or party finger food.

Key Ingredients

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 for garnish
Optional: Ranch or blue cheese dressing for dipping

Tools Needed

Large mixing bowl
Small bowl (for seasoning mix)
Knife and cutting board
Measuring spoons
Oven
Baking sheet
Parchment paper or cooking spray

Cooking Instructions

Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with olive oil or cooking spray, or line it with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Prepare the Potatoes
Rinse the russet potatoes thoroughly and pat them dry. Slice each potato in half lengthwise, then cut each half into 3–4 wedges depending on the size. Aim for uniform thickness so they cook evenly. Place all the wedges into a large mixing bowl.

Step 3: Coat with Olive Oil
Drizzle the olive oil over the potato wedges. Toss them gently with your hands or a silicone spatula until every piece is evenly coated with oil. This step ensures they roast up golden and crispy.

Step 4: Season Thoroughly
In a small bowl, combine the salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mix evenly over the wedges in the large bowl. Toss again until the spices are well distributed. Don’t be shy—every surface should get a dusting of flavor.

Step 5: Add Parmesan
Sprinkle the shredded parmesan cheese directly over the seasoned wedges. Mix gently again, taking care not to knock off too much of the cheese. The parmesan will melt and crisp up in the oven, giving the wedges a salty, savory crust.

Step 6: Bake to Perfection
Arrange the wedges in a single layer on your prepared baking sheet with the skin sides down. Bake for 25–35 minutes, or until the potatoes are tender in the center and golden brown on the edges.

If your wedges are thinner, start checking at the 25-minute mark. The bottoms should be crisp and the tops slightly blistered with melted cheese.

Step 7: Add Finishing Touches
Remove the tray from the oven and let the wedges rest for 2–3 minutes. Sprinkle chopped parsley or cilantro over the top for a fresh pop of color and flavor. Serve hot with your choice of dipping sauce—ranch, blue cheese, or even a spicy aioli.

Why You’ll Love This Recipe

– Oven-baked for a healthier alternative to fries

– Simple, pantry-friendly ingredients

– Crispy exterior, soft and fluffy interior

– Great as a side, appetizer, or snack

– Customizable with different spices or cheeses

Mistakes to Avoid & Solutions

Soggy Wedges: This usually happens if the potatoes are too crowded or not cut evenly. Always bake in a single layer with the skin side down and don’t overlap.

Undercooked Centers: If your wedges are too thick, they’ll brown before cooking through. Slice evenly and bake until a fork easily pierces the center.

Cheese Burnt on the Pan: Mix the cheese into the wedges rather than sprinkling directly on the tray. It helps the cheese cling to the potatoes.

Bland Flavor: Be sure to season generously. Taste a wedge before baking and adjust if needed.

Sticking to the Pan: Use parchment paper or a nonstick baking sheet to ensure easy release and less mess.

Serving and Pairing Suggestions

– Serve hot as a side dish with grilled chicken, burgers, or steak.

– Make them the star of a vegetarian plate with a green salad and yogurt dip.

– Offer as an appetizer at game-day gatherings with a flight of dipping sauces.

– Pair with a citrusy beer or a chilled glass of white wine.

– Serve family-style on a big platter with fresh herbs sprinkled over the top.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place wedges on a baking sheet and bake at 375°F for 10–15 minutes until hot and crisp.

Avoid microwaving—they’ll turn mushy.

For quick reheating, use an air fryer at 350°F for 5–7 minutes.

Freeze for longer storage: arrange cooked wedges on a baking sheet to freeze individually, then store in a freezer bag for up to 2 months.

FAQs

1. Can I use a different type of potato?
Yes! Yukon golds work well too, but they’ll be creamier and a bit less crisp than russets.

2. Can I make these wedges ahead of time?
You can prep and season the wedges a few hours in advance and store them in the fridge. Bake just before serving for the best texture.

3. Is fresh garlic better than garlic powder?
Garlic powder distributes more evenly and won’t burn in the oven. If you love fresh garlic, finely mince and mix it with the olive oil before tossing.

4. How can I make these wedges spicier?
Add ½ teaspoon of cayenne or red pepper flakes to the seasoning mix for a little kick.

5. Can I make them dairy-free?
Absolutely—omit the parmesan or use a dairy-free cheese alternative. They’ll still be flavorful from the garlic and herbs.

Tips & Tricks

Soak potato wedges in cold water for 20–30 minutes before baking to remove excess starch. This leads to even crispier edges.

Use freshly grated parmesan for better melt and flavor—pre-shredded varieties often have anti-caking agents.

Flip halfway through baking for extra golden edges, but only if needed. Starting with skin-side down usually does the trick.

Add a drizzle of truffle oil after baking for a gourmet twist. Taste one wedge before baking and adjust the seasoning if necessary.

Recipe Variations

Spicy Cajun Wedges: Replace Italian seasoning with 2 teaspoons of Cajun seasoning. Add a pinch of paprika for a smoky kick. Follow the same steps as the original recipe.

Cheesy Herb Wedges: Mix ¼ cup shredded mozzarella with the parmesan and add 1 tablespoon of finely chopped rosemary to the seasoning mix. Bake as directed for an herby-cheesy twist.

Lemon Pepper Wedges: Swap Italian seasoning with lemon pepper seasoning. After baking, squeeze fresh lemon juice over the top for brightness.

Vegan-Friendly Version: Omit cheese and add 1 teaspoon smoked paprika plus nutritional yeast for a cheesy, savory flavor.

Sweet Potato Wedges: Use 3–4 sweet potatoes, sliced the same way. Bake at 400°F for 30–35 minutes. Use chili powder, garlic, and cinnamon for a sweet-and-savory combo.

Final Thoughts

Those wedges often disappear without a fuss—the ones people reach for instinctively between stories and second helpings. No garnish needed, no formal applause. Just quiet appreciation in the form of an empty tray and the occasional, “Wait—did you make those?”

That’s when you know a recipe has earned its spot in the mental recipe box, right next to the scribbled family classics and last-minute genius ideas. If you’re looking to feed people well—with warmth, flavor, and just the right crunch—these potato wedges are a solid place to start.

Baked Garlic Parmesan Potato Wedges