Name: Garlic Parmesan Potato Wedges Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 medium russet potatoes (or Yukon Gold), cut into wedges; 3 tablespoons olive oil; 3 cloves garlic, minced; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme); 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley

Jump to Recipe· 4.7 from 16 reviews

Prepare yourself for a flavor-packed revelation: Garlic Parmesan Potato Wedges are about to become your new obsession. Imagine thick, crispy wedges of golden potato, clinging to a blanket of savory Parmesan, vibrant herbs, and a double punch of fresh and roasted garlic. With crunchy edges, fluffy centers, and each bite delivering a burst of cheesy, garlicky magic, this recipe turns humble potatoes into the star of any meal or gathering. Whether you’re serving them as a crowd-pleasing appetizer or a stellar side dish, Garlic Parmesan Potato Wedges are the treat you’ll want to revisit again and again.

Garlic Parmesan Potato Wedges Recipe - Recipe Image

Ingredients You’ll Need

These easy-to-find ingredients each bring something special to the party. From the starchy goodness of the potatoes to the bold flavors of garlic and Parmesan, every element plays a crucial role in building that irresistible taste and texture you’re craving.

Russet or Yukon Gold potatoes: The backbone of this dish; their fluffiness inside and sturdy skin are perfect for roasting into wedges.
Olive oil: Gives you those crispy edges and helps the seasonings stick for maximum flavor.
Garlic cloves: Freshly minced garlic infuses the wedges with rich, aromatic depth.
Parmesan cheese: Offers a nutty, salty hit that turns beautifully crisp and golden in the oven.
Garlic powder: Enhances the garlic flavor, delivering an extra savory layer in every bite.
Paprika: Adds a touch of gentle heat and a gorgeous hint of color.
Italian seasoning: A blend of dried herbs to lend an undeniable Mediterranean flair.
Salt: Absolutely essential for pulling out all the nuanced flavors in this dish.
Black pepper: Balances out the richness with just the right amount of bite.
Fresh parsley: A pop of green freshness right at the end; don’t skip this final flourish.

How to Make Garlic Parmesan Potato Wedges

Step 1: Prep and Cut the Potatoes

Start by heating your oven to 400°F. Give each potato a thorough scrub under cold water to remove any dirt, keeping the skins on for extra texture and flavor. Cut them into even-sized wedges—a sharp knife and steady hand help here for uniform cooking—so every piece bakes up crispy on the outside and tender on the inside.

Step 2: Make the Garlic Parmesan Coating

Grab a large mixing bowl and pour in the olive oil, minced garlic, Parmesan cheese, garlic powder, paprika, Italian seasoning, salt, and black pepper. Stir it all together until you have a fragrant, cheesy paste. This mixture is where all the magic happens, soaking into every crevice of each potato wedge for maximum garlic-Parmesan payoff.

Step 3: Toss and Coat the Wedges

Add your wedges right into that flavorful bowl and gently toss to coat. Get in there with your hands or a sturdy spatula to make sure every bit of potato is lovingly covered in the creamy, herby mixture. This step is where the wedges are transformed into Garlic Parmesan Potato Wedges, so don’t hold back!

Step 4: Arrange on Baking Sheet

Line a sheet pan with parchment paper or give it a light brush of oil to prevent sticking. Carefully set the wedges skin-side down in a single layer, making sure they’re not piling on top of each other. This spacing lets the hot air circulate around each wedge, so they roast instead of steam.

Step 5: Bake Until Golden and Crisp

Slide the pan onto the center rack and bake for 35-40 minutes, flipping each wedge halfway through. You’re looking for irresistibly crisp edges and a rich golden color. If you want them extra crispy, let them go a few extra minutes—but keep an eye out to prevent burning.

Step 6: Garnish and Serve

Once they’re out of the oven, immediately sprinkle the Garlic Parmesan Potato Wedges with a shower of fresh chopped parsley. The green pop looks beautiful against the golden wedges and adds a final hint of freshness. Serve them hot with your favorite dipping sauce and enjoy!

How to Serve Garlic Parmesan Potato Wedges

Garnishes

Add a final flourish with a sprinkling of extra freshly grated Parmesan, more chopped parsley, or even a dusting of smoked paprika for color. For a little zest, a squeeze of lemon juice right over the hot wedges can brighten all the flavors beautifully.

Side Dishes

Garlic Parmesan Potato Wedges go with just about anything! They’re fabulous next to grilled chicken, juicy burgers, or a crisp leafy salad. If you’re feeling decadent, pair them with a hearty steak or roasted veggies for a meal worthy of a special occasion.

Creative Ways to Present

Pile the freshly baked wedges high in a rustic basket lined with parchment, or fan them out on a wooden platter with little bowls of dips like garlic aioli, ranch, or spicy Sriracha mayo. For parties, try skewering individual wedges with toothpicks and serve with a dipping “flight” for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you have extra Garlic Parmesan Potato Wedges, let them cool completely before transferring to an airtight container. They’ll stay tasty in the fridge for up to 3 days, and make for a quick snack or side whenever you get a craving. Be sure to keep them separated by layers of parchment to keep the edges as crisp as possible.

Freezing

Freezing is a great option! Arrange cooled wedges in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Stored this way, your Garlic Parmesan Potato Wedges will keep well for about 2 months. Just pull out as many as you need in a pinch.

Reheating

For best results, reheat leftover wedges in a hot oven (about 400°F) for 10 minutes, flipping once for even crisping. Avoid microwaving as this tends to make them soft and soggy. A quick trip under the broiler at the end can revive their crunchy magic.

FAQs

Can I make these Garlic Parmesan Potato Wedges vegan?

Definitely! Simply swap the Parmesan cheese for your favorite vegan alternative or nutritional yeast, and enjoy the same deliciously crispy, garlicky potato experience.

Do I need to peel the potatoes?

No need! Leaving the skins on not only saves time but also adds texture and nutrients. Plus, the skins help the wedges crisp up perfectly in the oven.

What potatoes work best for this recipe?

Russet potatoes yield the crispiest edges and fluffy insides, but Yukon Gold potatoes are a fantastic alternative for a creamier bite and beautiful golden color.

What’s the best way to cut potato wedges evenly?

Cut potatoes in half lengthwise, then into quarters, and finally into eighths, depending on the size. Try to make all the pieces as similar as possible, so they cook at the same rate and get equally crispy.

Can I make Garlic Parmesan Potato Wedges in an air fryer?

Absolutely! Arrange the coated wedges in a single layer in your air fryer basket and cook at 400°F for 15-20 minutes, shaking halfway through. You’ll get remarkably crisp results in less time.

Final Thoughts

There’s nothing quite like sharing a batch of homemade Garlic Parmesan Potato Wedges, fresh from the oven and brimming with comfort and flavor. They’re simple, irresistible, and guaranteed to be a hit no matter where you serve them. Give this recipe a try—you might just find yourself making it on repeat!