Baked Garlic Parmesan Potato Wedges
Crispy on the outside, fluffy inside, and loaded with flavor, these Baked Garlic Parmesan Potato Wedges are sure to become a family favorite. They're simple enough for a quick weeknight side but special enough to bring to a potluck.
Ingredients
Potato Wedges
- 4 large large potatoes (Russets or Yukon Golds) Russets give the crispiest exterior; Yukon Golds are creamier inside.
Oil and Seasoning
- 3 tablespoons olive oil Use neutral oil for milder taste.
- 4 cloves garlic, minced Roast for milder flavor or reduce to 2 cloves if preferred.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Cheese
- 1 cup grated Parmesan cheese Use freshly grated for best flavor. Pecorino Romano can be used as a saltier alternative.
Garnish
- to taste chopped parsley For garnish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash the potatoes and cut each into 8 wedges (cut lengthwise into quarters, then halve each quarter).
Mixing
- In a large bowl, whisk together the olive oil, minced garlic, salt, black pepper, and paprika.
- Add the potato wedges and toss until every wedge is evenly coated.
Baking
- Spread the wedges in a single layer on the prepared baking sheet—don’t overcrowd them.
- Sprinkle the grated Parmesan evenly over the wedges. For less burnt cheese, add half now and the rest for the last 5 minutes of baking.
- Bake for 30–35 minutes, flipping the wedges once halfway through, until they’re golden and crisp.
Serving
- Remove from the oven, garnish with chopped parsley, and serve hot.
Notes
These wedges are versatile—serve them as a side or snack. Pair with a tossed salad and grilled chicken, or serve with dipping sauces like garlic aioli or spicy sriracha mayo. Store leftovers in an airtight container for 3–4 days. To re-crisp, bake at 400°F (200°C) for 8–10 minutes.