These Oven Baked Garlic Parmesan Potato Wedges deliver a crisp exterior and a tender, fluffy interior. The timeless pairing of garlic and Parmesan gives them a warm, comforting flavor that pairs beautifully with almost any main dish. They’re an easy crowd-pleasing side, snack, or appetizer that come together quickly and bake to golden perfection.
Potatoes are a favorite in our house—easy to prepare and always well received. These garlic Parmesan wedges are even better than classic fries: well seasoned, chunky, and satisfying. I like them for busy weeknights because they require minimal hands-on time. After a brief prep, they bake for about 35 minutes while you finish the rest of the meal or take care of other tasks.
Why I Love This Potato Wedges Recipe
- Comforting and familiar. Warm, crispy wedges are the ultimate comfort side. The combination of Parmesan, Italian herbs, garlic, and a hint of paprika adds depth and familiar flavor.
- Simple and reliable. No special tools or hard-to-find ingredients are needed. Cut, toss with a seasoned butter and oil mixture, bake, and enjoy. They’re consistent and easy to master.
- Versatile pairing. These wedges go with virtually any main course—chicken, steak, burgers, or a fresh salad. They’re also ideal for dipping in ketchup, aioli, ranch, or other favorite sauces.
- Great for groups. A large sheet pan of wedges feeds a crowd and is easy to scale up for family dinners or casual gatherings.
Ingredients You’ll Need
- Russet potatoes: Large russets (sometimes labeled Idaho potatoes) work best. Choose similar-sized potatoes so the wedges cook evenly. Leave the skins on for texture and extra crisping—just scrub them well.
- Butter: Melted butter adds flavor and helps the seasonings stick. Substitute olive oil if you prefer.
- Olive oil: Helps the wedges brown and crisp. Extra virgin olive oil is fine to use.
- Seasonings: Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper for balanced flavor.
- Parmesan cheese: Shredded Parmesan is sprinkled on before and after baking for a savory finish. Other firm cheeses can be used if desired.
How to Cut Potato Wedges
To make uniform wedges, cut each potato in half lengthwise, then cut each half into four even wedges. That yields eight wedges per potato and keeps the pieces similar in size so they bake evenly. Wedges are quicker and easier to cut than thin fries and are very forgiving to prepare.
How to Make Potato Wedges
- Preheat and prepare. Heat the oven to 400°F and line a large baking sheet with parchment paper.
- Cut potatoes. Halve each potato lengthwise, then cut each half into four wedges. Place the wedges on the prepared baking sheet.
- Season. Melt the butter, whisk in olive oil, salt, Italian seasoning, garlic powder, paprika, onion powder, and pepper. Pour over the potatoes and toss to coat evenly. Arrange wedges in a single layer and sprinkle with Parmesan.
- Bake. Bake for about 35 minutes, turning once halfway through so all sides brown evenly. For extra crispiness, broil for the last 1–2 minutes while watching carefully.
- Garnish and serve. Remove from the oven and, while still warm, sprinkle with more Parmesan and chopped fresh parsley. Serve immediately.
Recipe Tips And Variations
- For extra crispiness: Keep the skins on and pat the wedges dry after cutting to remove excess moisture. Avoid overcrowding the pan so each wedge has room to brown.
- Switch up the seasoning: While garlic and Parmesan are classic, you can experiment with ranch seasoning, Old Bay, Cajun spice, or smoked paprika for different flavor profiles.
- More cheese: Add additional Parmesan right after baking for a cheesier finish. Try cheddar, mozzarella, or crumbled feta for a different twist.
- Dipping sauces: Traditional options like ketchup and ranch are always good, but wedges also pair well with aioli, spicy mayo, or creamy herb dips.
Serving Suggestions
These wedges go well with classic meat-and-potato mains such as grilled flank steak, roast beef, or burgers. They’re also comforting served alongside grilled cheese or mac and cheese. Offer a selection of dipping sauces—ranch, aioli, or a spicy ketchup are all excellent choices.
How to Store and Reheat Leftovers
Serve wedges fresh for the best texture. Leftovers keep in an airtight container in the refrigerator for 3–5 days, or frozen for up to 6 months. To reheat and restore crispiness, bake at 400°F until heated through and crisp. If reheating from frozen, place them straight into the oven without thawing.
More Easy Potato Recipes
- Parmesan Crusted Potatoes
- Loaded Baked Potato Soup
- German Potato Salad
- Scalloped Potatoes
Baked Potato Wedges
Ingredients
- 4 large Russet potatoes, unpeeled, scrubbed, washed, and dried
- 1 tablespoons butter, melted
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper, fresh ground
- ½ cup Parmesan cheese, shredded, plus more for serving
- parsley, fresh, chopped, for garnish
Instructions
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Prep. Preheat oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
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Prepare the potatoes. Cut each potato in half, then cut each half into four wedges so each potato yields eight wedges. Transfer the wedges to the prepared baking sheet.
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Make the seasoned oil mixture. Melt the butter in a medium bowl or glass measuring cup. Add the olive oil, then whisk in salt, Italian seasoning, garlic powder, paprika, onion powder, and black pepper. Pour the mixture over the potatoes and toss to coat evenly.
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Bake. Arrange the wedges in a single layer, sprinkle with Parmesan, and bake for 35 minutes, turning once halfway through.
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Broil (optional). For extra crispness, broil for the last 1–2 minutes while watching closely.
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Serve. Remove from oven, add more Parmesan if desired, garnish with parsley, and serve warm.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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