Pin it
These golden Baked Garlic Parmesan Potato Wedges come out crunchy on the outside and soft inside, the kinda side everyone asks for on packed weeknights. Plain potatoes turn crazy tasty and get gobbled up fast, all in less than an hour.
My kids grab these hot from the tray, so I always whip up an extra batch when we have folks over. That herby cheese layer turns plain old wedges into something fun, and there’s nothing tricky about it.
Irresistible Ingredients
- Fresh parsley: Tossed on top for bright color, this green herb makes everything look and feel fresh If you have cilantro instead, go for it
- Parmesan cheese: Gets melted on top for loads of savory taste Grab a block if you can and grate it yourself for max flavor
- Italian herb seasoning: Brings loads of herby notes Just use a blend you like or toss in basil, oregano, and thyme from your cupboard
- Garlic powder: Packs a punch of garlicky taste and won’t burn like fresh stuff Pick one that smells sharp, not stale
- Salt: Makes every other flavor shine bright Fine salt works best so you get even flavor everywhere
- Extra virgin olive oil: Gets those spuds nice and brown on the outside Pick a fresh olive oil for a real flavor pop
- Russet potatoes: The go-to for cloud-like middles and crisp skins Make sure they’re firm without ugly spots
Step-by-Step Directions
- Finish and Serve:
- Sprinkle with chopped herbs like parsley as soon as you pull them out Eat hot and dip them into whatever sauce you like at the table This bit of green really wakes up the flavor
- Bake to Perfection:
- Slide the pan into a hot 375 oven and let them go for about 25 to 35 minutes Flip halfway through if you want even browning The wedges should turn dark gold and get soft when poked with a fork
- Arrange on Baking Sheet:
- Spread wedges out onto a greased baking tray Make sure they land skin-side down so they stay crisp without steaming
- Add Cheese and Seasoning:
- Shower the oil-coated potatoes with parmesan and toss so they’re all covered Next, toss again with all those spices you mixed so every part is tasty
- Mix the Coating:
- Grab a little bowl and swirl together the salt, garlic powder, and Italian herbs until it smells awesome
- Coat the Potatoes:
- Toss your cut wedges in a roomy bowl Drizzle on the olive oil and make sure each one is glossy so it gets super crispy
- Prep the Potatoes:
- Wash your potatoes well and slice them lengthwise so each one makes eight wedges Try to keep ’em even in size so they all cook the same
Pin it
I can never keep these wedges around for long People sneak them straight off the pan, and when we serve them for game night, they’re always long gone before anything else hits the table
Leftover Storage
Let any leftovers cool down totally, then stash them in a lidded container. Pop ’em in the fridge and use within three days. For best crispiness, reheat in a toaster oven or regular oven. Microwaves will make them soft but the taste is still on point.
Swap Ideas
No russets on hand? Yukon Gold potatoes give a silkier inside. Swap parmesan for asiago or romano, or use a vegan cheese if you need it. Want more kick? Sprinkle a little cayenne or smoked paprika on the potatoes before baking.
Tasty Serving Ideas
These pair up perfectly with grilled chicken or burgers, but they’re just as good next to a chunky salad for lunch. People always love ranch or garlic dips on the side. Try putting them out for brunch along with eggs for something hearty.
Pin it
Origin & Story
Potato wedges show up in comfort food scenes all over the world. The cheesy, herby, garlicky crust gives these an Italian-inspired twist while keeping that classic American snack vibe. Baking them at home skips all the oil but keeps what we all love best: crunch and flavor.
Frequently Asked Questions
- → How can I make these wedges extra crunchy?
Lay the wedges out with the skin touching the tray and keep space between them. Make sure the oil coats them all. Bake till they’re deep golden and they’ll crisp up.
- → Is it okay to swap parmesan for a different cheese?
Absolutely, swap in grated Pecorino Romano or any combo of firm cheeses that gets bubbly and brown in the oven.
- → What’s tasty to dip these wedges in?
Go classic with ketchup or ranch, try a garlic aioli, or dip in tangy yogurt sauce—pick what you love best.
- → Can I use potatoes besides Russet?
Yukon Golds also fit, but Russets get the fluffiest insides and crispiest outsides thanks to all that starch.
- → Can I get them ready early?
Slice and coat them a bit ahead of time, but wait to bake until you’re close to eating. Warm up leftovers in the oven to get that crunch back.