This is my family’s go-to recipe for crispy, flavorful potato wedges. These baked garlic parmesan potato wedges are golden, crunchy on the outside, soft on the inside, and packed with garlicky, cheesy goodness. They’re perfect as a side dish, snack, or even a game-day treat. Plus, they’re way healthier than deep-fried fries—so you can totally eat more of them (I won’t judge!).

I have been making these for years, and they never fail to impress. Whether I’m whipping up a quick snack for my family or hosting a casual dinner with friends, these wedges always disappear fast. The mix of crispy edges, soft centers, and that perfect garlic-parmesan combo makes them irresistible. And trust me, once you try them, you’ll never want plain fries again!

Healthy Variations

Want a healthier twist? Try these:

Use sweet potatoes instead of russet potatoes for extra fiber and nutrients.
Swap olive oil for avocado oil for a healthier fat option.
Reduce the salt and use more herbs for flavor.
Try nutritional yeast instead of parmesan for a dairy-free, cheesy taste.
Bake at a lower temperature (375°F) for a longer time to avoid excess browning.
Serve with a homemade Greek yogurt dip instead of ranch.

A plate of crispy baked potato wedges topped with grated parmesan cheese, garlic, and fresh parsley.

What You’ll Need To Make Baked Garlic Parmesan Potato Wedges

Here’s what you need to make these delicious wedges:

4 large russet potatoes (because we want that perfect crispy outside and fluffy inside!)
3 tablespoons olive oil (this helps with that golden crunch)
3 cloves garlic, minced (the more garlic, the better, right?)
1 teaspoon salt (because everything needs a little seasoning)
1/2 teaspoon black pepper (just enough for a mild kick)
1 teaspoon paprika (adds a little smoky depth)
1 teaspoon Italian seasoning (for that herby goodness)
1/2 cup grated parmesan cheese (the star of the show!)
2 tablespoons fresh parsley, chopped (for garnish and a fresh finish)
1/2 teaspoon red pepper flakes (optional, if you like a bit of heat)
Ranch or marinara sauce (check out it origins) for dipping (highly recommended – trust me!)

How to Make Baked Garlic Parmesan Potato Wedges

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. This step is key to keeping your wedges from sticking.

Cut the potatoes into wedges. First, slice each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of your potatoes. You want them thick enough to hold their shape but not too thick that they won’t crisp up.

In a large bowl, mix olive oil, minced garlic, salt, black pepper, paprika, and Italian seasoning. Toss the potato wedges in this mixture until they’re well coated. If you have time, let them sit for 10 minutes so they absorb all that delicious flavor.

Arrange the wedges on the baking sheet in a single layer, making sure they don’t overlap. Sprinkle half of the parmesan cheese over them. This gives them that cheesy crust while baking.

Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy. If you want them extra crispy, broil for the last 2-3 minutes.

Sprinkle the remaining parmesan cheese and chopped parsley on top before serving. Serve hot with your favorite dipping sauce and enjoy!

More Recipes:

A white plate filled with crispy garlic parmesan potato wedges, served with a creamy dipping sauce and garnished with fresh parsley.

Fun Variations

Want to mix things up? Here are some ideas:

Spicy Kick: Add cayenne pepper or chili powder for extra heat.
Cheesy Overload: Top with shredded mozzarella before baking for extra cheesiness.
Garlic Butter Wedges: Toss the baked wedges in melted garlic butter for a richer flavor.
Lemon Herb: Squeeze fresh lemon juice over them before serving for a tangy twist.
BBQ Style: Sprinkle with smoked paprika and serve with BBQ sauce.
Pesto Parmesan: Drizzle some pesto over the wedges after baking for an herby twist.

Tips for the Best Wedges

Cut the wedges evenly so they cook at the same rate.
Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch and get extra crispy wedges.
Don’t overcrowd the baking sheet—give them space so they crisp up properly.
Flip them halfway through baking for even crispiness.
Serve them immediately for the best crunch!
If using an air fryer, shake the basket halfway through cooking for even results.
Want extra crispiness? Broil the wedges for 2-3 minutes at the end.
Make extra! These will disappear fast, so doubling the recipe is always a smart move.

A tray of crispy baked potato wedges topped with grated parmesan cheese, garlic, and fresh parsley.

FAQs

Can I make these ahead of time? Yes! You can prep the wedges and store them in water in the fridge for a few hours before baking.
How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
How do I reheat them? Reheat in the oven at 375°F (190°C) for about 10 minutes to get them crispy again.
Can I freeze them? Yes! Freeze the wedges before baking, then bake straight from frozen, adding a few extra minutes.
What’s the best potato for this? Russet potatoes work best for crispiness, but Yukon Golds are also great.
Can I air fry them? Absolutely! Air fry at 400°F (200°C) for about 20-25 minutes, shaking halfway through.
What’s the best dip for these? Ranch, marinara, garlic aioli, or even ketchup—whatever makes you happy!
Why are my wedges not crispy? Make sure they’re not overcrowded on the baking sheet, and soak them in water before baking to remove excess starch.
Can I use a different cheese? Yes! Romano, asiago, or a sharp cheddar would work well.
Can I add more garlic? Of course! Roasted garlic or garlic powder can enhance the flavor even more.

These baked garlic parmesan potato wedges are a must-try! They’re crispy, cheesy, garlicky, and totally addicting. Make them once, and they’ll become a regular on your menu. Let me know how they turn out! 😊