Introduction

Baked Garlic Parmesan Potato Wedges are a flavorful twist on a classic side dish. Crispy on the outside and tender on the inside, these wedges are coated with a savory blend of garlic, Italian seasoning, and Parmesan cheese. Perfect for sharing with family or friends alongside your favorite dips.

Close-up view of a clear glass dish filled with golden baked potato wedges. The wedges are thick with a crispy and slightly browned outer layer, sprinkled generously with finely chopped herbs and grated Parmesan cheese, creating a speckled texture of green and white on the warm yellow potatoes. The surface beneath the dish is a white marbled texture, adding a clean and bright background to the rustic look of the potato wedges. The light catches the crispy edges well, showing a mix of soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Russet potatoes, cut into wedges
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
4 tbsp olive oil
½ cup freshly shredded Parmesan cheese
Dipping sauces of your choice (e.g., bleu cheese with parsley, ketchup, queso, artichoke and spinach dip, Greek yogurt mixed with ranch, salsa, honey mustard)

Instructions

Step 1: Preheat your oven and cut the Russet potatoes into wedges. Place the wedges into a large bowl.
Step 2: Drizzle the olive oil over the potato wedges and toss gently to coat all pieces evenly.
Step 3: In a separate small bowl, mix together the salt, garlic powder, and Italian seasoning.
Step 4: Sprinkle the seasoning mixture over the potatoes, then add the shredded Parmesan cheese and toss to distribute thoroughly.
Step 5: Arrange the potato wedges on a baking sheet in a single layer, placing each wedge skin side down.
Step 6: Bake in the preheated oven for 25 to 35 minutes, until the potatoes are crisp on the outside and tender when pierced with a fork.
Step 7: Remove from the oven and garnish with fresh parsley if desired. Serve warm with a variety of dipping sauces.

Tips & Variations

For extra crispy wedges, soak the potato wedges in cold water for 30 minutes before cooking to remove excess starch.
Try using different cheeses like Asiago or Pecorino Romano for a unique flavor twist.
For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
Sweet potatoes can be used instead of Russets for a naturally sweeter version.

Storage

Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375°F (190°C) oven for about 10 minutes to regain their crispiness or warm them in an air fryer for best results.

How to Serve

A close-up view of baked garlic parmesan potato wedges inside a clear glass baking dish, showing a single thick layer. The potato wedges are golden-brown with crispy edges and sprinkled evenly with small green herb flakes and grated parmesan cheese, adding a textured look. The wedges have a mix of pale yellow and deep brown colors from baking, with some bubbling oil spots visible. The background is a white marbled texture, highlighting the warm tones of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wedges ahead of time?

Yes, you can prepare the potato wedges up to the seasoning step and store them in the refrigerator for a few hours before baking. For best texture, bake them just before serving.

What dipping sauces pair best with garlic Parmesan wedges?

These wedges go well with a variety of dips such as bleu cheese with parsley, classic ketchup, queso, artichoke and spinach dip, Greek yogurt mixed with ranch, salsa, or honey mustard. Choose your favorite or offer several options for guests.