Baked Garlic Parmesan Potato Wedges are one of my favorite ways to turn simple ingredients into something bold, crispy, and full of flavor. I love how the rustic texture of the potato skin stays intact while the inside becomes soft and tender. Each wedge is coated with a savory blend of garlic, herbs, and smoked paprika, then topped with golden Parmesan cheese that bakes into a slightly crispy crust. Whether I’m serving them as a side, snack, or appetizer, these wedges always disappear fast from the table.

Why You’ll Love This Recipe

I love how easy and satisfying this recipe is. I don’t need a deep fryer or complicated prep—just simple pantry staples, a good oven, and a little patience for perfect crispiness. The garlic and Parmesan give every bite a bold, cheesy flavor, while the Italian herbs and smoked paprika add a nice depth. These wedges are baked, not fried, making them a lighter option that still delivers on crunch. Plus, the optional dip adds a creamy, tangy balance I can’t resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Potato Wedges:

• 4 Medium Russet Potatoes – I leave the skins on for texture and flavor

• 3 Tablespoons Olive Oil – Helps crisp up the wedges and carry the seasoning

• 2 Teaspoons Garlic Powder – For bold garlic flavor without burning

• 2 Teaspoons Smoked Paprika – Adds color and a subtle smoky kick

• 2 Teaspoons Dried Italian Seasoning – I like the herby balance it gives

• 1/2 Teaspoon Salt – Adjust to taste

• 1/4 Teaspoon Freshly Ground Black Pepper – For a mild bite

• 1/2 Cup Grated Parmesan Cheese – Creates a golden, cheesy crust

• 2 Tablespoons Chopped Fresh Parsley (Optional) – For garnish and a touch of freshness

For The Optional Garlic Parmesan Dip:

• 1/2 Cup Sour Cream Or Greek Yogurt – I choose depending on what I have on hand

• 1/4 Cup Mayonnaise – Adds creaminess and richness

• 1 Teaspoon Garlic Powder – Matches the flavor of the wedges

• 2 Tablespoons Grated Parmesan Cheese – For cheesy sharpness

• 1 Teaspoon Lemon Juice – Gives it a tangy lift

• Salt And Black Pepper – To season to taste

Directions

1. Preheat The Oven
   I begin by preheating my oven to 400°F (200°C). I line a large baking sheet with parchment paper or lightly grease it with oil to prevent the wedges from sticking.

2. Prepare The Potatoes
   I wash and scrub the russet potatoes thoroughly, then cut each one in half lengthwise. From there, I slice each half into 4–6 even wedges, depending on their size. I soak the wedges in cold water for 20–30 minutes to remove excess starch, which helps make them crispier when baked. After soaking, I drain and pat them completely dry with a clean kitchen towel.

3. Season The Wedges
   In a large bowl, I mix together olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. I add the dry potato wedges and toss them until they’re evenly coated. Then I sprinkle in the grated Parmesan cheese and toss again gently to coat the wedges without breaking them.

4. Arrange On Baking Sheet
   I lay the wedges out in a single layer on the prepared baking sheet, making sure they are skin-side down and not touching. Giving them space allows the hot air to circulate, making them extra crispy.

5. Bake The Wedges
   I bake the wedges in the preheated oven for 35–40 minutes, flipping them halfway through for even browning. If I want them extra crispy, I broil them during the last 2–3 minutes of baking. I watch them closely at this stage to avoid burning.

6. Garnish And Serve
   Once out of the oven, I sprinkle them with freshly chopped parsley. I like to serve them immediately while they’re still hot and crispy, often with the garlic Parmesan dip or my favorite dipping sauce on the side.

7. Make The Dip (Optional)
   In a small bowl, I mix sour cream or Greek yogurt, mayonnaise, garlic powder, Parmesan cheese, lemon juice, salt, and pepper. I stir it well and refrigerate it until ready to serve, which helps the flavors come together.

Servings And Timing

Servings: 4
Active Prep Time: 15 Minutes
Soaking Time: 20–30 Minutes
Baking Time: 35–40 Minutes
Total Time: Approximately 50 Minutes

Variations

• Spicy Wedges: Sometimes I like to add a pinch of cayenne pepper or chili flakes to the seasoning mix for heat.

• Extra Cheesy: For more cheesy flavor, I sprinkle additional Parmesan over the wedges during the last 5 minutes of baking.

• Sweet Potato Version: I occasionally swap in sweet potatoes for a sweeter, earthy flavor that works beautifully with the same spices.

• Fresh Herb Blend: I sometimes replace the dried Italian seasoning with fresh chopped rosemary or thyme for a more fragrant wedge.

• Vegan Option: I make this vegan by using plant-based Parmesan and substituting the dip ingredients with vegan mayo and a dairy-free yogurt.

Storage/Reheating

I store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat them and bring back their crispiness, I bake them at 375°F (190°C) for 10–15 minutes. Microwaving works in a pinch, but I prefer the oven for texture. If I’m reheating a large batch, I spread them out on a baking sheet to keep them from steaming.

FAQs

How Do I Make The Wedges Crispier?

I always soak the cut potatoes in cold water for at least 20 minutes, then dry them thoroughly. Spacing them out on the baking sheet and baking at high heat also helps achieve the perfect crisp.

Can I Use Other Types Of Potatoes?

Yes, but I stick with russet potatoes because they have a high starch content and thick skin, which makes them ideal for crisping in the oven.

Is It Okay To Skip Soaking The Potatoes?

I’ve tried skipping the soak, but the wedges don’t come out as crispy. Soaking draws out excess starch and really makes a difference in the texture.

What Dips Go Well With These Wedges?

Besides the garlic Parmesan dip, I also like to serve them with ranch dressing, spicy mayo, or even marinara sauce for a bold, tangy twist.

Can I Make These In An Air Fryer?

Yes, I’ve made them in the air fryer at 400°F (200°C) for about 20–25 minutes. I shake the basket halfway through to ensure even cooking. They come out just as crispy with less time.

Conclusion

Baked Garlic Parmesan Potato Wedges are one of those recipes I keep coming back to because they’re easy, flavorful, and loved by everyone. I enjoy how they turn out crispy without any frying, and I can switch up the seasoning or dipping sauce based on what I’m craving. Whether I’m serving them for game day, dinner, or just as a quick snack, they’re always a crowd-pleaser.