Crispy on the outside, tender on the inside, and loaded with savory garlic and cheesy parmesan flavor—these Baked Garlic Parmesan Potato Wedges are the ultimate comfort food side dish. Easy to prepare and absolutely delicious, they pair perfectly with your favorite dipping sauces and are ideal for casual dinners, parties, or game day snacks!
Why You’ll Love These Potato Wedges
These aren’t your average fries! This recipe delivers:
- A crispy, golden exterior without deep frying
- Bold garlic and Italian herb flavor
- A cheesy parmesan finish that’s irresistible
- Easy prep and simple ingredients
- Endless dipping options (hello, ranch and blue cheese!)
Ingredients You’ll Need:
- 3–4 large russet potatoes, cut into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
- Optional: Chopped fresh parsley or cilantro for garnish
- Dipping sauces: Ranch, blue cheese, ketchup, honey mustard, or chipotle ranch
How to Make Baked Garlic Parmesan Potato Wedges
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a large baking sheet and set it aside.
2. Prep the Potatoes
Wash and scrub the potatoes clean. Cut each potato into 8–10 evenly sized wedges (see cutting tips below).
3. Season
In a large bowl, toss the wedges with olive oil. In a small bowl, mix together salt, garlic powder, and Italian seasoning. Toss the potato wedges with shredded parmesan cheese first, then coat with the seasoning mix.
4. Bake
Arrange the wedges in a single layer on the baking sheet, skin-side down. Bake for 25–35 minutes, or until the potatoes are fork-tender and golden brown.
5. Garnish & Serve
Sprinkle with freshly chopped parsley (optional) and serve hot with your favorite dipping sauce.
How to Cut Perfect Potato Wedges
- Rinse and scrub potatoes clean. Dry them thoroughly.
- Cut each potato in half lengthwise.
- Place flat-side down and cut each half into quarters.
- For extra-large potatoes, cut each wedge in half again to keep sizes even.
- Aim for wedges about 1 inch thick for even baking.
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