Golden and crispy on the outside, soft and fluffy inside—these garlic Parmesan potato wedges are oven‑baked perfection. Coated in herbs, spices, and cheese, they make an irresistible side or snack.

Why You’ll Love This Recipe

• Simple yet flavorful: Pantry ingredients transform humble potatoes into a savory delight.
• Crispy texture: The wedges bake to a satisfying crunch without frying.
• Versatile and crowd‑pleasing: Ideal as a side dish, appetizer, or family snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• russet potatoes, cut into thick wedges
• olive oil
• grated Parmesan cheese
• garlic powder
• onion powder
• paprika
• dried parsley
• salt and pepper
• fresh parsley (for garnish)
• optional dipping sauce

Directions

1. Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, Parmesan cheese, garlic powder, onion powder, paprika, dried parsley, salt, and pepper until evenly coated.
3. Arrange the wedges in a single layer, skin‑side down, on the prepared baking sheet.
4. Bake for 35–40 minutes, flipping once about halfway through, until they are golden brown and crisp on the outside.
5. Remove from the oven, garnish with chopped fresh parsley, and serve hot with your favorite dipping sauce, if desired.

Servings and timing

• Serves: 4 as a side or 2–3 as a snack
• Prep time: 10 minutes
• Bake time: 35–40 minutes
• Total time: Approximately 45 minutes

Variations

• Spicy kick: Add ½ teaspoon chili powder or a pinch of cayenne to the seasoning mix.
• Herb-infused: Use fresh rosemary or thyme instead of dried parsley.
• Cheesy twist: Sprinkle additional Parmesan during the last 5 minutes of baking for extra melty cheese.
• Sweet potato version: Substitute russets with sweet potatoes; reduce bake time by 5–10 minutes.

storage/reheating

Store cooled potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 °F (190 °C) oven for 8–10 minutes to restore crispness. Air‑frying at 360 °F (182 °C) for 5–6 minutes also works beautifully.

FAQs

Can I use Yukon Gold or red potatoes?

Yes—just cut them into similar wedge sizes and monitor bake time, as they may cook faster.

How do I ensure they get crispy?

Arrange wedges in a single layer without overcrowding and flip halfway through to crisp evenly.

Can I prepare them ahead of time?

Yes—toss wedges in seasonings, store in the fridge, then bake just before serving.

What dipping sauces pair well?

Ketchup, garlic aioli, ranch dressing, or spicy sriracha mayo complement these wedges beautifully.

Can I make them gluten‑free?

Yes—ensure the Parmesan cheese is gluten‑free (often it is), and the recipe itself contains no gluten.

Should I peel the potatoes?

Peeling is optional; leaving the skins adds texture and nutrients.

Can I use fresh garlic instead of garlic powder?

Yes—use 2–3 cloves finely minced, but expect slight extra moisture; pat dry before tossing.

Can I bake them at a higher temperature?

You can bake at 425 °F (220 °C), but keep a closer eye as they may brown more quickly.

How do I reheat to retain crispness?

Reheat in an oven or air‑fryer rather than using a microwave, which can yield soggy results.

Can I freeze baked wedges?

Yes—flash‑freeze in a single layer, then store in freezer bags for up to 1 month. Reheat in oven or air‑fryer until crisp.

Conclusion

Crispy Garlic Parmesan Potato Wedges bring bold flavor and satisfying crunch to any meal or snack time. With minimal prep, simple ingredients, and endless variations, they’re a winner for weeknights, parties, or whenever potato comfort food calls.

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