Crispy Garlic Parmesan Potato Wedges

Crispy Garlic Parmesan Potato Wedges are oven-baked to golden perfection, seasoned with garlic and herbs, and finished with a generous dusting of parmesan cheese. These wedges are crunchy on the outside, fluffy inside, and make the perfect side or snack.

Why You’ll Love This Recipe

This recipe transforms simple potatoes into a flavorful, crispy treat with minimal ingredients and effort. The combination of garlic, herbs, and parmesan creates a savory coating that sticks to the crisp edges of each wedge. They’re healthier than deep-fried options and pair well with everything from burgers to grilled meats or dips. Ideal for game day, casual dinners, or as a standalone snack.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Italian seasoning or dried herbs
• Salt
• Black pepper
• Grated parmesan cheese
• Fresh parsley (optional, for garnish)

directions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Scrub and rinse the potatoes thoroughly. Cut each one into even-sized wedges.
In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Spread the seasoned wedges in a single layer on the prepared baking sheet, making sure they’re not overlapping.
Bake for 35 to 40 minutes, flipping halfway through, until golden brown and crispy.
Remove from the oven and immediately sprinkle with grated parmesan cheese.
Let them cool slightly, garnish with chopped parsley if desired, and serve warm.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 50 minutes

Variations

Use sweet potatoes for a sweeter take on the dish.
Add chili powder or cayenne for a spicy version.
Swap parmesan for cheddar or your favorite grated cheese.
Serve with dipping sauces like ranch, garlic aioli, or marinara for variety.

storage/reheating

Store leftover wedges in an airtight container in the refrigerator for up to 3 days.
To reheat and maintain crispiness, place them on a baking sheet and warm in a 375°F (190°C) oven for 10 to 12 minutes.
Avoid microwaving, as it can make them soft and soggy.
You can freeze baked wedges for up to 2 months and reheat them straight from frozen in the oven or air fryer.

FAQs

What are the best potatoes to use?

Russet potatoes are ideal for crispiness, but Yukon Golds also work well for a creamier texture.

Do I need to soak the potatoes first?

Soaking helps remove excess starch for extra crispiness, but it’s optional in this recipe.

Can I make these in an air fryer?

Yes, air fry at 400°F (200°C) for 18 to 20 minutes, shaking halfway through.

How do I keep them from sticking to the pan?

Use parchment paper or lightly grease the baking sheet with oil or non-stick spray.

Why aren’t my wedges crispy?

Make sure they’re spread out in a single layer and not overcrowded. Also, avoid excess moisture.

Can I use fresh garlic instead of garlic powder?

You can, but garlic powder distributes more evenly and won’t burn as easily during baking.

Is it okay to leave the skin on?

Yes, the skin adds texture and nutrients. Just scrub the potatoes well before slicing.

Can I prepare them ahead of time?

You can slice and season the potatoes a few hours in advance. Bake just before serving for best results.

What’s the best way to cut the wedges evenly?

Cut the potato in half lengthwise, then into quarters, then each quarter into wedges.

Can I make this recipe dairy-free?

Yes, simply omit the parmesan or use a dairy-free cheese alternative.

Conclusion

Crispy Garlic Parmesan Potato Wedges are a flavorful, crowd-pleasing side dish that’s easy to make and hard to resist. With their crunchy exterior, fluffy interior, and savory seasoning, these wedges elevate any meal. Perfect for weeknight dinners, party platters, or satisfying snacks, this is a recipe you’ll come back to again and again.

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