Baked Garlic Parmesan Potato Wedges Recipe delivers crispy edges, fluffy centers, and a big garlicky, cheesy finish. It suits busy weeknights, game day spreads, and anyone who loves oven baked potato wedges, and it takes about 50 minutes start to finish. I tested these for my neighborhood potluck and not a single wedge survived.
Homemade Baked Garlic Parmesan Potato Wedges
You use simple pantry staples and one bowl, so cleanup stays easy. A hot oven and a smart cut give you crisp outsides without a deep fryer. Finely grated Parmesan adds savory crunch that clings to every wedge.
You can scale the recipe, swap seasonings, and bake on two trays for a crowd. The method stays the same, so you get consistent results every time.
“Shatter-crisp outside, fluffy inside, and big garlic-Parmesan flavor. My kids dipped them in everything and asked for seconds.”
Ingredients You Need
- Russet potatoes, 2 large or 3 medium, scrubbed and dried. Russets give the crispiest texture; Yukon Golds work, but edges will soften a bit.
- Olive oil, 3 tablespoons. Avocado oil also works and handles high heat well.
- Parmesan cheese, 1/2 cup finely grated. Use the sandy, finely grated kind so it sticks; pre-grated from a tub works in a pinch, but fresh Parmigiano Reggiano tastes richer.
- Garlic powder, 2 teaspoons. You can add 2 minced cloves for extra punch if you like it garlicky.
- Paprika, 1 teaspoon. Smoked paprika adds a BBQ vibe.
- Italian seasoning, 1 teaspoon. Dried oregano and thyme can stand in.
- Cornstarch, 1 tablespoon, optional for extra crunch. It boosts crispness without flour.
- Kosher salt, 1 to 1 1/4 teaspoons, to taste.
- Black pepper, 1/2 teaspoon.
- Fresh parsley or chives, 2 tablespoons chopped, for finish.
- Lemon wedges, optional, for a bright squeeze at the end.
Pantry shortcuts and notes:
- Use garlic powder when you want zero prep.
- Reach for pre-grated Parmesan when time runs tight.
- Use a ranch seasoning packet to season in one shake.
Equipment:
- Large sheet pan (light-colored helps prevent scorching)
- Parchment paper or a silicone baking mat
- Large mixing bowl
- Sharp chef’s knife and cutting board
- Measuring spoons
- Tongs or a spatula
- Wire rack, optional, to elevate wedges for max airflow
How to Make Baked Garlic Parmesan Potato Wedges
- Prep: 15 minutes
- Cook: 35 minutes
- Total: 50 minutes
- Preheat the oven to 425 F. Line a sheet pan with parchment or a silicone mat. This prevents sticking and helps browning.
- Cut each potato in half lengthwise, then into 3 to 4 wedges per half, depending on size. Aim for even thickness so all wedges cook at the same rate.
- Pat the wedges dry with a towel. Toss them in a large bowl with olive oil, Parmesan, garlic powder, paprika, Italian seasoning, cornstarch if using, salt, and pepper. Coat every surface.
- Arrange the wedges cut side down in a single layer on the pan with a little space between pieces. Space helps the sides crisp.
- Bake for 20 minutes. Flip the wedges, then bake 12 to 15 minutes more until deep golden with crisp edges and tender centers. For extra crunch, broil for 1 to 2 minutes at the end and watch closely.
- Transfer to a platter. Sprinkle with fresh herbs and a touch more Parmesan. Add a quick squeeze of lemon if you like a bright finish.
Tips & Mistakes
Crispy wedges don’t need tricks, just a few smart moves.
- Dry the potatoes well or steam will soften the edges.
- Cut similar-size wedges so they cook evenly.
- Use finely grated Parmesan so it sticks instead of sliding off.
- Add a tablespoon of cornstarch for extra crunch without breading.
- Avoid crowding the pan; use two pans if needed.
- Use 425 F or hotter; a cooler oven can yield pale wedges.
- Flip once for even browning; flip more and the coating can fall off.
- Season generously; potatoes love salt.
- Skip the microwave for reheating; it makes them soft.
Variations I’ve Tried
- Spicy: Add 1 teaspoon chili powder and a pinch of cayenne.
- Lemon herb: Add 1 tablespoon lemon zest and swap parsley for dill.
- Truffle: Toss hot wedges with a teaspoon of truffle oil and extra Parmesan.
- BBQ: Use smoked paprika, garlic powder, onion powder, and a pinch of brown sugar.
- Ranch: Toss with 1 tablespoon ranch seasoning and finish with chives.
- Rosemary garlic: Add 1 tablespoon minced rosemary and a clove of minced garlic.
How to Serve Baked Garlic Parmesan Potato Wedges
Serve them hot with garlic aioli, ranch, marinara, or spicy sriracha mayo. Pair with burgers, grilled chicken, steak, salmon, or a big Caesar salad. Add a squeeze of lemon and a shower of herbs right before serving. If you host a game night, put out multiple dips and let everyone mix and match.
Make-Ahead and Storage
You can par-bake the wedges for 20 minutes, cool, and hold them on the sheet pan for up to 4 hours. Finish in a 425 F oven for 12 to 15 minutes right before serving.
Store leftovers in an airtight container in the fridge for 3 to 4 days. Freeze on a sheet pan until firm, then bag for up to 2 months. Reheat in an air fryer at 375 F for 5 to 7 minutes, or in a 425 F oven for 10 to 12 minutes until hot and crisp. Skip the microwave since it softens the crust.
Nutrition Information
Per serving, based on 4 servings: about 290 calories; 36 g carbs; 10 g protein; 12 g fat; 4 g fiber; 760 mg sodium. Values are approximate and vary by brands and portion size.
Baked Garlic Parmesan Potato Wedges
Ingredients
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and cut potatoes into wedges.
- In a large bowl, toss potato wedges with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Sprinkle grated Parmesan cheese over the potatoes and toss again.
- Arrange the potato wedges in a single layer on the prepared baking sheet.
- Bake for 30-35 minutes, flipping halfway, until golden and crispy.
- Garnish with chopped parsley if desired. Serve hot.