Baked Garlic Parmesan Potato Wedges

These baked garlic parmesan potato wedges are a crispy, savory side dish that takes minimal effort, perfect for weeknight dinners or gatherings.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

Potato Wedges

3–4 large large russet potatoes (about 2–3 pounds total; can substitute with Yukon Gold)
4 tablespoons olive oil (use extra-virgin for flavor)

Seasonings

2 teaspoons salt (adjust to taste)
2 teaspoons garlic powder (or 2–3 cloves minced fresh garlic)
2 teaspoons Italian seasoning (or a mix of dried oregano, basil, and thyme)

Topping

½ cup shredded parmesan cheese (freshly grated yields the best crisp)

Instructions

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment.
Wash the potatoes well and leave the skins on. Cut each potato in half lengthwise, then cut each half into 3–4 wedges to ensure similar sizes.
Put the wedges in a large bowl. Pour the olive oil over them and toss until each wedge is coated.
In a small bowl, mix the salt, garlic powder, and Italian seasoning. Sprinkle this seasoning evenly over the oiled wedges.
Add the shredded parmesan and toss again so the cheese sticks to the wedges.
Arrange the wedges in a single layer on the prepared baking sheet, placing them skin-side down.

Baking

Bake for 25–35 minutes, checking at 25 minutes. You want golden-brown edges and for a fork to slide easily into the wedges.
Remove from the oven and let them rest for 2 minutes. Garnish with chopped fresh parsley if desired, and serve hot.

Notes

For a dairy-free version, swap parmesan for nutritional yeast. Add smoked paprika or red pepper flakes for heat. Avoid crowding on the pan to prevent sogginess.

Keyword Baked Potatoes, Crispy Potato Sides, Easy Recipes, Garlic Parmesan, Potato Wedges