Baked Garlic Parmesan Potato Wedges (Crispy, Baked & So Easy!)
Prep Time: 10 minutes
Cook Time: 25–35 minutes
Total Time: 35–45 minutes
Yield: Serves 4–6
Short Meta Description
These Baked Garlic Parmesan Potato Wedges are crispy outside, fluffy inside, and loaded with savory garlic and Italian herbs. Just toss, bake, and serve with ranch or ketchup!
Why You’ll Love This Recipe
Crispy without frying thanks to high heat and a light oil coating
Crowd-pleasing flavors: garlic, Parmesan, and Italian seasoning
Pantry-friendly and ready in under 45 minutes
Ingredients
Russet potatoes: 4 medium, cut into even wedges (about 2 lb / 900 g)
Olive oil: 4 Tbsp (60 ml)
Garlic powder: 2 tsp
Italian seasoning: 1½ tsp
Salt & black pepper: to taste (start with ¾ tsp kosher salt + ½ tsp pepper)
Parmesan cheese, shredded: ½ cup (45–50 g)
Optional for serving: Ranch dressing or ketchup
Optional garnish: Chopped parsley
Tip: Cut each potato into 8 uniform wedges so they bake evenly.
Equipment
Large baking sheet (or two, to avoid crowding)
Parchment paper or light cooking spray
Large bowl and tongs
Step-by-Step Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment or lightly grease.
Prep the potatoes: Scrub and dry well. Slice into even wedges (8 per potato).
Season: In a large bowl, combine potato wedges, olive oil, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Toss until every wedge is well coated.
Arrange: Spread wedges in a single layer, cut sides down with a little space between each (use 2 pans if needed for crispness).
Bake: Cook 25–35 minutes, rotating the pan halfway through. Start checking at 25 minutes. Wedges are done when deep golden and a fork slides in easily.
Optional extra-crisp finish: Broil on High for 1–2 minutes (watch closely).
Serve: Transfer to a platter, sprinkle with parsley if using, and serve hot with ranch or ketchup.
Pro Tips for Ultra-Crispy Wedges
Don’t crowd the pan. Space = crisp.
Dry thoroughly after washing so oil and seasonings stick.
Use parchment to prevent sticking and promote browning.
Bigger batch? Bake on two sheets, swapping racks halfway.
Variations
Spicy Parmesan: Add ½–1 tsp smoked paprika or chili flakes.
Garlic-Butter Finish: Toss baked wedges with 1 Tbsp melted butter + pinch of parsley & extra Parm.
Lemon-Herb: Add 1 tsp lemon zest before baking; finish with a squeeze of lemon.
Dips to Try
Ranch, ketchup, garlic aioli, marinara, or a quick mix of Greek yogurt + lemon + pepper.
Storage & Reheating
Fridge: Up to 3 days in an airtight container.
Reheat: 400°F (205°C) oven or air fryer for 6–8 minutes until crisp.
Freeze: Best enjoyed fresh; wedges can be frozen baked, then reheated at 425°F (220°C) for 10–12 minutes.
Air Fryer Option
Cook at 400°F (205°C) for 15–18 minutes, shaking basket once or twice, until crisp and tender.
FAQs
Can I use Yukon Golds?
Yes—texture will be creamier and slightly less crisp than russets.
Fresh garlic or powder?
Powder distributes evenly and won’t burn as easily. For fresh, add 1–2 minced cloves in the last 5 minutes of baking.