Name: Baked Garlic Parmesan Potato Wedges Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 medium russet potatoes, scrubbed and dried; 3 tablespoons olive oil; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon dried Italian seasoning; 2 tablespoons chopped fresh parsley

Baked Garlic Parmesan Potato Wedges Recipe hits every craving: crispy edges, fluffy centers, big garlic flavor, and a salty-cheesy finish that tastes like upgraded fries from your favorite diner. This recipe works for busy weeknights, game days, picky eaters, and anyone who wants a crowd-pleasing side in about 45 minutes total. I first tested these for a Sunday movie night, and my family now “accidentally” buys extra potatoes just so I make them again.

Why Make This Baked Garlic Parmesan Potato Wedges Recipe at Home

You control everything at home: the amount of garlic, how crispy you want them, and how much Parmesan you sprinkle on top. No mystery oil, no soggy takeout fries, and no tiny portion that disappears in three bites.

This Baked Garlic Parmesan Potato Wedges Recipe also costs way less than ordering a side at a restaurant. You probably already have most of the ingredients in your pantry, so you turn basic potatoes into something that tastes like a snack and a side dish at the same time.

“These Baked Garlic Parmesan Potato Wedges came out crispy, garlicky, and totally addictive, and everyone at the table asked for more.”

Ingredients You Need

Potatoes

4 medium russet potatoes, scrubbed well
- Russets give the crispiest exterior and fluffy interior.
- You can use Yukon Gold for a creamier texture, but they will brown a bit less.

Oil and fat

3 tablespoons olive oil or avocado oil
- Use a neutral or light olive oil; strong extra virgin can taste a little bitter at high heat.
1 tablespoon melted unsalted butter (optional, for richer flavor)

Garlic and cheese

3–4 cloves fresh garlic, minced very finely
- You can use 1–1½ teaspoons garlic powder if you need a shortcut, but fresh garlic gives stronger flavor.
½ cup finely grated Parmesan cheese
- Use real Parmesan or a good quality grated cheese from the refrigerated section, not the dry shelf-stable shaker if you can help it.

Seasonings

1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning or dried oregano and basil mix
½ teaspoon smoked paprika or sweet paprika
¼ teaspoon red pepper flakes (optional, for a little heat)

Fresh finish

2 tablespoons chopped fresh parsley or chives
Extra grated Parmesan for serving

Pantry shortcuts and swaps

Use garlic powder and onion powder when you feel tired or short on time.
Use pre-grated Parmesan from the refrigerated deli section for speed.
Use dried parsley if you do not have fresh herbs, but cut the amount in half.

Equipment

Large cutting board and sharp chef’s knife
Large mixing bowl
Measuring spoons and cups
Rimmed baking sheet (half sheet pan size)
Parchment paper or a silicone baking mat
Small bowl for mixing seasonings
Tongs or spatula for flipping

Tips & Mistakes

Dry the potato wedges very well after rinsing, or you lose crispiness and get pale, soft sides.
Cut wedges the same size so they cook evenly and finish at the same time.
Soak the cut potatoes in cold water for 20–30 minutes to remove excess starch for extra crisp edges.
Do not crowd the pan; give each wedge a little space or they steam instead of crisp.
Line the pan with parchment so the cheese and garlic do not weld themselves to the metal.
Toss the potatoes with oil first, then add cheese and seasonings so everything sticks evenly.
Roast at high heat; low temperature turns them soft and sad.
Flip the wedges halfway through baking so both sides brown nicely.
Add fresh herbs and extra Parmesan after baking so they stay bright and do not burn.
Taste one wedge right off the pan and adjust salt while they still feel hot.

How to Make Baked Garlic Parmesan Potato Wedges

Step 1: Prep and cut the potatoes

Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper. Scrub the potatoes well and pat them dry with a clean towel. Cut each potato in half lengthwise, then cut each half into 3–4 wedges, depending on the size of the potato.

Place the wedges in a large bowl of cold water and let them soak for 20–30 minutes. This step pulls out some starch and helps the wedges crisp in the oven. Drain the potatoes and dry them very well with a clean kitchen towel or paper towels.

Step 2: Season the wedges

Add the dry potato wedges to a large mixing bowl. Drizzle the olive oil and melted butter over the potatoes and toss until every wedge looks lightly coated.

In a small bowl, mix the minced garlic, Parmesan, salt, pepper, Italian seasoning, paprika, and red pepper flakes. Sprinkle this mixture over the oiled potatoes and toss again until the seasoning coats every surface. If the bowl looks dry and some seasoning falls to the bottom, drizzle in another teaspoon of oil and toss again.

Step 3: Arrange on the baking sheet

Spread the seasoned wedges on the prepared baking sheet in a single layer. Turn them so the cut sides face down as much as possible, since that side browns best. Leave a little space between each wedge so hot air can move around and crisp them.

If you have too many wedges for one pan, use two pans instead of stacking them. Rotate the pans halfway through baking if you use two racks. This simple move keeps them from steaming and turning soft.

Step 4: Bake until crispy and golden

Place the baking sheet on the middle rack and bake for 20 minutes. After 20 minutes, use tongs or a spatula to flip each wedge so the other side faces down. Return the pan to the oven and bake another 10–15 minutes, until the wedges look deep golden and the edges feel crisp.

Check one wedge by piercing it with a fork; the center should feel tender and fluffy. If you want extra color, you can bake them for 3–5 minutes more. Watch closely at the end so the garlic and cheese do not burn.

Step 5: Finish with herbs and extra cheese

Transfer the hot wedges to a serving platter or leave them on the pan. Sprinkle with fresh parsley or chives and a little extra Parmesan. Taste one wedge and add a pinch more salt if needed.

Serve the Baked Garlic Parmesan Potato Wedges Recipe hot while the edges still feel crisp and the cheese still feels melty. Set out your favorite dips and watch them disappear faster than you expect.

Variations I’ve Tried

I swap half the Parmesan with grated pecorino for a sharper, saltier wedge that pairs well with simple grilled chicken. I also add a teaspoon of Cajun seasoning and a squeeze of lime juice after baking when I want a little kick. For kids, I skip the red pepper flakes and smoked paprika and add a little extra garlic powder and Parmesan.

Sometimes I toss the hot wedges with a spoonful of pesto instead of fresh herbs for a herby, cheesy twist. I also tried a ranch version with ranch seasoning mix and Parmesan, and that batch vanished before I sat down at the table.

How to Serve Baked Garlic Parmesan Potato Wedges

Serve these Baked Garlic Parmesan Potato Wedges Recipe hot with ketchup, garlic aioli, ranch, or a simple yogurt dip with lemon and herbs. They taste great next to burgers, grilled chicken, baked fish, or veggie patties. You can also serve them as a snack board with cut veggies and dips for game night. I often pile them into a bowl, sprinkle extra herbs, and call it “dinner with a side of salad” when life feels busy.

Make-Ahead

You can cut the potatoes into wedges and store them in a bowl of cold water in the fridge for up to 24 hours. Dry them very well before seasoning and baking so they still crisp nicely. You can also bake the wedges, cool them completely, and store them in an airtight container in the fridge for up to 3 days.

Longer storage, freeze the fully baked and cooled wedges in a single layer on a baking sheet, then move them to a freezer bag for up to 2 months. Reheat refrigerated wedges in a 400°F oven or air fryer for 8–12 minutes until hot and crisp again. Reheat frozen wedges straight from the freezer at 400°F for about 15–20 minutes, and they come back to life with almost fresh-from-the-oven texture.