Garlic Parmesan Potato Wedges are a crowd-pleasing side dish that combines the comfort of roasted potatoes with the bold flavors of Italian seasoning and savory cheese. This recipe is incredibly easy to prepare, making it the perfect addition to a weeknight dinner or a festive party appetizer spread.
Table of Contents
Why You Will Love This Recipe
These Garlic Parmesan Potato Wedges are a total game-changer for anyone who loves the crispy texture of fries but prefers a healthier, oven-baked method. You will love how the shredded parmesan creates a salty, golden crust that pairs perfectly with the aromatic garlic and Italian herbs. Unlike fast-food fries, these are hearty, naturally cut, and packed with homemade flavor that will have everyone reaching for seconds.
Ingredients
- 3-4 large russet potatoes, sliced into uniform wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 cup shredded parmesan cheese
- Fresh parsley or cilantro for garnish (optional)
- Ranch or blue cheese dressing for dipping (optional)
Step-by-Step Instructions
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a large baking sheet with oil or non-stick spray.
- Prepare the potatoes by scrubbing them clean under cold water, removing any eyes or blemishes, and drying them thoroughly.
- Slice the potatoes into even wedges (about one inch in width) and place them into a large mixing bowl.
- Drizzle the olive oil over the potato wedges and toss them well to ensure every surface is coated.
- In a separate small bowl, whisk together the salt, garlic powder, and Italian seasoning.
- Sprinkle the shredded parmesan cheese over the oiled potatoes and toss to coat, then sprinkle the seasoning mixture over the top and toss again.
- Arrange the seasoned wedges on the prepared baking sheet in a single layer, ensuring the skin-side is facing down for maximum crispiness.
- Bake for 25 to 35 minutes, or until the potatoes are fork-tender and the cheese has turned a beautiful golden brown.
- Remove from the oven, sprinkle with freshly chopped parsley, and serve warm with your favorite dipping sauce.
Expert Tips / Pro Tips
To achieve the ultimate crunch, always dry your potatoes completely after washing them; moisture on the surface can lead to steaming rather than roasting. When cutting the wedges, place the flat side of the potato down on the cutting board to keep it stable and prevent accidents. For the best flavor, use freshly shredded parmesan rather than the powdered variety, as it melts and sticks to the potato surface much better. Finally, ensure the wedges are not overlapping on the baking sheet; airflow is essential for that perfect golden exterior.
Variations & Substitutions
If you want to experiment with different flavors, you can substitute the russet potatoes for sweet potatoes for a sweeter, nutrient-dense alternative. For those who enjoy a bit of heat, add a teaspoon of smoked paprika or a pinch of red pepper flakes to the seasoning mix. If you are looking for a dairy-free version, you can replace the parmesan cheese with nutritional yeast to maintain that savory, “cheesy” profile while keeping the recipe vegan-friendly.
Serving Suggestions
While these Garlic Parmesan Potato Wedges are incredible on their own, the right dipping sauce takes them to the next level. Classic ranch or blue cheese dressings are always a hit, but you can also try dipping them in a zesty chimichurri, a rich queso dip, or even a tangy honey mustard. These wedges pair beautifully with main dishes like garlic butter steak, roasted chicken, or even a fresh chicken gyro salad.
Storage, Freezing & Reheating
Leftover potato wedges can be stored in an airtight container in the refrigerator for up to 3 to 4 days. If you wish to freeze them, lay the cooked and cooled wedges on a baking sheet to freeze individually before transferring them to a freezer-safe bag for up to 2 months. To reheat and restore their crispiness, place the wedges in an air fryer at 350 degrees Fahrenheit for 3 to 5 minutes or in a standard oven until heated through. Avoid using the microwave, as it will make the potatoes soft and soggy.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 404 kcal |
| Carbohydrates | 52 g |
| Protein | 11 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 11 mg |
| Sodium | 1369 mg |
| Fiber | 4 g |
| Sugar | 2 g |
Garlic Parmesan Potato Wedges
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a large baking sheet with oil or non-stick spray.
- Prepare the potatoes by scrubbing them clean under cold water, removing any eyes or blemishes, and drying them thoroughly.3-4 large russet potatoes
- Slice the potatoes into even wedges (about one inch in width) and place them into a large mixing bowl.3-4 large russet potatoes
- Drizzle the olive oil over the potato wedges and toss them well to ensure every surface is coated.4 tablespoons olive oil
- In a separate small bowl, whisk together the salt, garlic powder, and Italian seasoning.2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning
- Sprinkle the shredded parmesan cheese over the oiled potatoes and toss to coat, then sprinkle the seasoning mixture over the top and toss again.1/2 cup shredded parmesan cheese
- Arrange the seasoned wedges on the prepared baking sheet in a single layer, ensuring the skin-side is facing down for maximum crispiness.
- Bake for 25 to 35 minutes, or until the potatoes are fork-tender and the cheese has turned a beautiful golden brown.
- Remove from the oven, sprinkle with freshly chopped parsley, and serve warm with your favorite dipping sauce.Fresh parsley or cilantro, Ranch or blue cheese dressing
Notes
FAQ
What are the best potatoes to use for wedges?
Russet potatoes are the best choice for this recipe because they have a high starch content, which results in a fluffy interior and a crispy exterior when baked at high temperatures.
How do I cut a potato into wedges?
Start by slicing the potato in half lengthwise. Place the flat side down and cut each half in half again to create quarters. Finally, slice each quarter through the center to create eight even wedges.
Can I make these in the air fryer?
Yes! You can follow the same seasoning steps and air fry the wedges at 375 degrees Fahrenheit for about 15 to 20 minutes, shaking the basket halfway through to ensure even browning.
Why are my potato wedges not crispy?
This usually happens if the potatoes were still wet when oiled or if the oven was not hot enough. Make sure to pat them dry and ensure your oven is fully preheated to 375 degrees.