I’ve discovered a simple yet irresistible side dish: crispy baked potato wedges coated in garlic, Italian seasoning, and Parmesan cheese—a comforting crowd-pleaser that elevates any meal.
Why You’ll Love This Recipe
I love how these wedges strike the perfect balance between crunchy edges and fluffy interiors. The garlic and Parmesan bring bold flavor, while baking instead of frying keeps things lighter. They're easy to prep and ideal for dipping—whether ranch, ketchup, or a creamy aioli.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 4 large russet potatoes, cut into wedges
• 4 tablespoon olive oil
• 2 teaspoon garlic powder
• 1½ teaspoon Italian seasoning
• Salt and pepper, to taste
• ½ cup shredded Parmesan cheese
• Optional: ranch dressing or ketchup for serving
• Optional: chopped parsley for garnish
directions
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Preheat the oven to 400 °F (200 °C).
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In a large bowl, toss the potato wedges with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
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Add Parmesan cheese and gently toss again to coat.
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Spread wedges in a single layer on a baking sheet (parchment-lined or lightly greased).
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Bake for about 45–50 minutes, turning once halfway through, until golden and crispy on the outside and tender inside.
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Remove from oven, garnish with parsley if desired, and serve immediately with your favorite dip.
Servings and timing
This recipe yields about 12 servings and takes approximately 50 minutes total—10 minutes prep and 40 minutes baking.
Variations
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Extra crispiness: I soak cut wedges in cold water for 30 minutes before baking, then pat them dry—this removes starch and helps create crunch.
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Cheesy boost: I like to sprinkle more Parmesan in the final 2–3 minutes of baking to enhance flavor without burning.
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Smoky twist: I add a dash of smoked paprika for depth and warmth.
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Herb upgrade: Sometimes I swap Italian seasoning for fresh rosemary or thyme to change things up.
storage/reheating
I store cooled wedges in an airtight container in the fridge for up to 3 days. To reheat and restore crispiness, I spread them on a baking sheet and bake at 375 °F (190 °C) for 10–15 minutes, or use an air fryer at 350 °F (175 °C) for 5–7 minutes.
FAQs
Can I use sweet potatoes instead of russets?
Yes—I’ve swapped in sweet potatoes before. They bake a bit quicker and get softer inside; just keep an eye on them to prevent burning.
Do I need to peel the potatoes?
I leave the skins on—they add texture and nutrients. Just scrub them well before cutting.
Can I bake these ahead of time?
I sometimes prep and soak the wedges up to a day in advance. Then I just dry, season, and bake them when I’m ready.
What if I don’t have Parmesan cheese?
I’ve used grated Asiago or Pecorino for a similar savory flavor. Or I just add extra garlic powder and herbs instead.
How can I make them gluten-free?
This recipe is naturally gluten-free—as long as the seasoning blends are gluten-safe.
Conclusion
I serve these wedges whenever I want a fuss-free side that pleases a crowd. They’re flavorful, versatile, and perfect with just about anything—from burgers to grilled meats or a hearty salad. Every time I pull them from the oven, I end up scrambling to grab the last one—enjoy!
Baked Garlic Parmesan Potato Wedges
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Crispy baked potato wedges coated in garlic, Italian seasoning, and Parmesan cheese, offering a flavorful and lighter alternative to fried sides.
Ingredients
- 4 large russet potatoes, cut into wedges
- 4 tbsp olive oil
- 2 tsp garlic powder
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- ½ cup shredded Parmesan cheese
- Optional: ranch dressing or ketchup for serving
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 400 °F (200 °C).
- In a large bowl, toss the potato wedges with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Add Parmesan cheese and gently toss again to coat.
- Spread wedges in a single layer on a baking sheet (parchment-lined or lightly greased).
- Bake for about 45–50 minutes, turning once halfway through, until golden and crispy on the outside and tender inside.
- Remove from oven, garnish with parsley if desired, and serve immediately with your favorite dip.
Notes
- Soaking the wedges in water before baking enhances crispiness.
- Sprinkle extra Parmesan in the last few minutes of baking for added flavor.
- Use smoked paprika for a smoky twist.
- Swap in other cheeses like Asiago or Pecorino if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
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