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Baked Garlic Parmesan Potato Wedges
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Baked Garlic Parmesan Potato Wedges

Crispy on the outside and tender inside, Baked Garlic Parmesan Potato Wedges are the ultimate side dish or snack. These flavorful wedges are coated with garlic, parmesan, and seasonings, then baked to perfection. Whether paired with a dipping sauce or served alongside your favorite meal, this easy recipe will quickly become a household favorite!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Snack
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ cup grated parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • Chopped parsley for garnish

Method
 

  1. Wash the russet potatoes thoroughly and cut them into wedges. Try to keep them uniform in size for even cooking. Pat them dry with a paper towel to remove excess moisture.
  2. In a large bowl, mix olive oil, minced garlic, salt, black pepper, paprika, Italian seasoning, and red pepper flakes. Toss the potato wedges in the mixture until they are evenly coated.
  3. Sprinkle half of the parmesan cheese over the coated potatoes and mix again. Arrange them in a single layer on a parchment-lined baking sheet, making sure they are not overcrowded.
  4. Preheat the oven to 400°F (200°C) and bake the wedges for 30–35 minutes, flipping them halfway through. They should be golden brown and crispy when done.
  5. Once baked, remove from the oven and sprinkle the remaining parmesan cheese on top. Garnish with chopped parsley and serve warm with your favorite dip.

Notes

  • Make-Ahead: Cut the potatoes and store them in water for up to 24 hours before baking.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Bake at 375°F (190°C) for 10 minutes to regain crispiness.
  • Freezing: Not recommended, as the texture may change.