Baked Garlic Parmesan Potato Wedges

Golden-brown potato wedges tossed in garlic, Parmesan, and herbs, then roasted until crisp on the outside and tender inside. These wedges make a perfect side for burgers, a snack for game day, or a party appetizer that everyone will love.

Ingredients

  • 4 large russet potatoes, scrubbed and dried
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Cut each potato in half lengthwise, then slice each half into 3–4 even wedges so they cook uniformly.
  2. In a large bowl, whisk together the olive oil, garlic, Parmesan, paprika, thyme, rosemary, oregano, salt, and pepper until well combined.
  3. Add the potato wedges to the bowl and toss gently, making sure every piece is evenly coated with the seasoned oil.
  4. Arrange the seasoned wedges in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between each wedge to promote even browning.
  5. Roast for 25–30 minutes, flipping the wedges halfway through, until they’re golden around the edges and crisp on the outside.
  6. Transfer the hot wedges to a serving platter, sprinkle with chopped parsley for color, and serve alongside ketchup, ranch, or your favorite dipping sauce.

Tips and Variations

Experiment with heat by stirring in a pinch of cayenne pepper or red pepper flakes. Swap Parmesan for grated Asiago or sharp cheddar for a different flavor profile. If you prefer a milder garlic note, reduce the minced garlic or substitute garlic powder. For extra-crispy wedges, let them air-dry on a rack for 10 minutes before seasoning. Enjoy these versatile potato wedges hot from the oven

Serving Suggestions

Baked Garlic Parmesan Potato Wedges pair beautifully with a wide range of mains and drinks. Serve them alongside grilled chicken sandwiches, burgers, or steak for a satisfying meal. For a lighter option, tuck them into pita bread with shredded lettuce, diced tomatoes, and a dollop of tzatziki or aioli. They also work as a hearty companion to a green salad drizzled with balsamic vinaigrette. When it comes to beverages, crisp pale ales or sparkling water with lemon balance the savory richness of the wedges.

Make-Ahead and Storage

You can season and cut the potato wedges up to 24 hours in advance. Keep the raw, coated wedges in a covered container in the refrigerator; just give them a quick stir before spreading them on the baking sheet. Leftover cooked wedges can be stored in an airtight container for up to three days. To reheat, arrange them on a baking sheet in a 375°F oven for 10 minutes, or pop them into an air fryer at 350°F for 5–7 minutes to restore their crispiness. Avoid microwaving, which tends to produce a soggy exterior.

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Baked Garlic Parmesan Potato Wedges


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  • Author: Talentedcook

Ingredients

 

  • 4 large russet potatoes, scrubbed and dried
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley, chopped (for garnish)

 


Instructions

 

  1. Preheat your oven to 425°F (220°C). Cut each potato in half lengthwise, then slice each half into 3–4 even wedges so they cook uniformly.
  2. In a large bowl, whisk together the olive oil, garlic, Parmesan, paprika, thyme, rosemary, oregano, salt, and pepper until well combined.
  3. Add the potato wedges to the bowl and toss gently, making sure every piece is evenly coated with the seasoned oil.
  4. Arrange the seasoned wedges in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between each wedge to promote even browning.
  5. Roast for 25–30 minutes, flipping the wedges halfway through, until they’re golden around the edges and crisp on the outside.
  6. Transfer the hot wedges to a serving platter, sprinkle with chopped parsley for color, and serve alongside ketchup, ranch, or your favorite dipping sauce.

 

Nutrition Information (per serving, based on 4 servings)

Calories 220 Fat 8 g (Saturated 1.5 g)
Carbohydrates 32 g Protein 5 g Fiber 3 g
Sodium 350 mg Cholesterol 5 mg

Frequently Asked Questions

How do I get extra-crispy wedges?
Pat the potato wedges very dry after washing, then let them sit uncovered on a wire rack for 10–15 minutes before tossing with oil and seasonings. This removes surface moisture that can inhibit browning.

Can I use other potatoes?
Yukon Gold or red potatoes work well too. Their thinner skins crisp up nicely and add a touch of buttery flavor, though they may require slightly less baking time.

What dipping sauces go best?
Classic ketchup and ranch are always popular, but you can also try sriracha mayo, garlic aioli, or a tangy honey mustard for a flavor boost.

Final Thoughts

Baked Garlic Parmesan Potato Wedges are proof that simple ingredients, a bit of seasoning, and the right technique can transform everyday potatoes into an irresistible side dish. Whether you’re feeding a crowd, adding comfort to a weeknight dinner, or looking for a snack that pairs perfectly with your favorite game-day spread, these wedges deliver bold flavor and satisfying crunch in every bite. Give them a try, and watch them disappear!

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