Why You’ll Love This Recipe

  • Healthier Indulgence: I appreciate that these wedges are baked, not fried, offering a lighter alternative without compromising on taste or texture.

  • Flavorful Coating: The combination of garlic, Italian seasoning, and freshly shredded Parmesan creates a savory crust that’s hard to resist.

  • Family Favorite: These wedges are always a hit at my family gatherings, especially when served with a variety of dipping sauces.

  • Versatile: I enjoy experimenting with different seasonings or cheeses, and sometimes I even switch up the type of potatoes for a new twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 3–4 large russet potatoes, scrubbed and cut into wedges

  • 4 tablespoons olive oil

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 teaspoons Italian seasoning

  • ½ cup freshly shredded Parmesan cheese

  • Fresh parsley, chopped (optional, for garnish)

Directions

  1. Preheat the Oven: I set my oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

  2. Prepare the Potatoes: After rinsing and drying the russet potatoes, I cut each into 6–8 wedges, ensuring they’re of uniform thickness for even baking.

  3. Season the Wedges: In a large bowl, I toss the potato wedges with olive oil to coat them evenly. Then, I sprinkle in the salt, garlic powder, Italian seasoning, and Parmesan cheese, tossing again to ensure each wedge is well-coated.

  4. Arrange for Baking: I place the seasoned wedges on the prepared baking sheet in a single layer, skin-side down.

  5. Bake: I bake the wedges for 25–35 minutes, flipping them halfway through, until they’re golden brown and fork-tender.

  6. Garnish and Serve: Once out of the oven, I sprinkle the wedges with chopped fresh parsley for a burst of color and freshness.

Servings and Timing

  • Yield: Serves 4

  • Prep Time: 15 minutes

  • Cook Time: 25–35 minutes

  • Total Time: 40–50 minutes

Variations

  • Spicy Kick: I sometimes add a pinch of cayenne pepper or paprika to the seasoning mix for a bit of heat.

  • Different Cheeses: Substituting Parmesan with Asiago or Pecorino Romano offers a new flavor profile.

  • Herb Infusion: Incorporating fresh rosemary or thyme adds an aromatic touch to the wedges.

Storage/Reheating

  • Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To maintain their crispiness, I reheat the wedges in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use a different type of potato?

Yes, while I prefer russet potatoes for their starchy texture, Yukon Golds can also be used for a creamier interior.

Do I need to peel the potatoes?

No, I leave the skins on for added texture and nutrients, plus they help the wedges hold their shape.

Can I make these wedges ahead of time?

Absolutely, I often prepare the wedges and store them in the refrigerator until I’m ready to bake them.

What dipping sauces pair well with these wedges?

I enjoy serving them with ketchup, ranch dressing, or a garlic aioli for added flavor.

Can I freeze the baked wedges?

While possible, I find that freezing affects their texture. For best results, I recommend enjoying them fresh.

Conclusion

Baked Garlic Parmesan Potato Wedges are a delightful addition to any meal or a satisfying snack on their own. I love how easy they are to prepare and how they consistently deliver on flavor and texture. Whether you’re serving them at a gathering or enjoying a quiet night in, these wedges are sure to please.

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Baked Garlic Parmesan Potato Wedges

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  • Author: Mia
  • Total Time: 40–50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Crispy on the outside, tender inside, these seasoned oven-baked potato wedges are tossed in Parmesan, garlic, and herbs for the perfect side dish.

Ingredients

3–4 large russet potatoes, scrubbed and cut into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup freshly shredded Parmesan cheese

Fresh parsley, chopped (optional, for garnish)

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Wash and dry the potatoes, then cut each into 6–8 even wedges.

In a large bowl, toss the wedges with olive oil, then season with salt, garlic powder, Italian seasoning, and Parmesan. Toss to coat well.

Arrange the wedges in a single layer, skin-side down, on the prepared baking sheet.

Bake for 25–35 minutes, flipping halfway, until golden and fork-tender.

Garnish with chopped fresh parsley before serving if desired.

Notes

Add cayenne or paprika for a spicy version.

Try other cheeses like Asiago or Pecorino Romano for variety.

Fresh herbs like rosemary or thyme add extra flavor.

  • Prep Time: 15 minutes
  • Cook Time: 25–35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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