This recipe for Baked Garlic Parmesan Potato Wedges is one of those simple crowd-pleasers I keep returning to. I first discovered this combination on a quiet weeknight when I had a bag of russet potatoes and a craving for something crunchy and savory without frying. The wedges come out with a golden, slightly crisp exterior and a fluffy interior, while the garlic, Italian herbs and Parmesan create layers of savory flavor that keep you reaching for one more. These wedges have accompanied casual dinners, movie nights, and even Sunday potlucks; they’re reliably popular and easy to scale.

What makes this approach special is the balance between texture and seasoning: a light coating of olive oil allows the potato skin to crisp, while the grated Parmesan bakes into little savory shards that cling to the wedges. I love that the ingredients are pantry-friendly — olive oil, garlic powder, dried Italian herbs, salt, and Parmesan — so you can make them on short notice. When I pull the pan from the oven and sprinkle fresh parsley, the aroma always draws people into the kitchen. Whether served as a side with grilled chicken or as an appetizer with creamy ranch, these wedges have become a reliable favorite in my home.

Ingredients

• Russet potatoes: 3 to 4 large russet potatoes (about 2.5 to 3 pounds total). Choose firm potatoes with dry skin; russets crisp up nicely and have a fluffy interior that contrasts with the crunchy exterior.
• Olive oil: 4 tablespoons extra-virgin olive oil. Use a good-quality olive oil for flavor and even browning; it helps the seasonings adhere and promotes crisping.
• Salt: 2 teaspoons kosher salt or sea salt. Salt enhances the natural potato flavor — adjust to taste and remember Parmesan adds saltiness too.
• Garlic powder: 2 teaspoons garlic powder. This gives a concentrated garlic note that toasts well in the oven; for a fresher hit, add a teaspoon of minced fresh garlic before baking.
• Italian seasoning: 2 teaspoons dried Italian seasoning blend. A mixture of oregano, basil and thyme adds herbal depth; use a reputable brand or make your own blend for the best flavor.
• Parmesan cheese: 1/2 cup finely shredded Parmesan cheese. Fresh-grated Parmigiano-Reggiano works best for flavor and texture; pre-shredded cheese can be used in a pinch but often contains anti-caking agents.
• Optional garnish and dips: Fresh parsley or cilantro for brightness, and ranch or blue cheese dressing for dipping. These finish the wedges and offer cooling contrast to the seasoned potatoes.

Instructions

Preheat and prepare: Preheat your oven to 375°F. Lightly grease a large baking sheet with about a teaspoon of oil or use parchment paper to prevent sticking. Preheating ensures even roast color and a consistent cook time; an oven thermometer helps if your oven runs hot or cold. Cut and season the potatoes: Wash and dry the russets thoroughly, then cut each into 6 to 8 wedges depending on potato size. Place wedges in a large mixing bowl and drizzle with 4 tablespoons of olive oil, tossing to coat evenly. In a small bowl whisk together 2 teaspoons salt, 2 teaspoons garlic powder and 2 teaspoons Italian seasoning so the flavors distribute evenly when sprinkled. Add Parmesan and toss: Sprinkle the 1/2 cup shredded Parmesan over the oiled wedges and toss again so cheese clings to the surface. Then sprinkle the seasoning mixture over the wedges and toss one more time. The oil helps the cheese and seasonings adhere and promotes a golden, slightly crisp crust when baked. Arrange and bake: Arrange the wedges on the prepared baking sheet in a single layer with the skin-side down where possible to encourage even browning. Bake in the preheated 375°F oven for 25 to 35 minutes, flipping once after about 18–20 minutes if you prefer both sides browned. Look for fork-tender centers and golden edges as visual cues. Finish and serve: Remove the pan when wedges are golden and tender. Sprinkle with freshly chopped parsley or cilantro and serve hot with ranch or blue cheese dressing on the side. If wedges need crisping, broil for 1 to 2 minutes while watching closely.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To retain the best texture, avoid sealing hot wedges directly — allow them to cool to room temperature first. Reheat in a preheated 400°F oven on a baking sheet for 8–12 minutes, turning once, to restore crispness. Wedges also freeze well: lay them in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 425°F oven for about 15–20 minutes, checking for doneness.

Ingredient Substitutions

If you don’t have russets, Yukon Gold potatoes make a great substitute — they yield a creamier interior and still crisp up nicely, though the exterior may brown differently. For dairy-free swaps, use 1/2 cup nutritional yeast plus 1 tablespoon ground almonds for a nutty, savory finish in place of Parmesan. If you prefer fresher garlic flavor, add 1 teaspoon minced fresh garlic tossed in with the oil, but be mindful it may brown faster in the oven. Reduce salt slightly if using pre-shredded cheese or seasoned blends.

Serving Suggestions

Serve these wedges alongside grilled or roasted proteins like chicken, steak, or salmon; they also pair well with vegetarian mains like a hearty bean burger or baked portobello. For appetizers, present them in a large bowl with small ramekins of ranch, blue cheese, or spicy sriracha mayo for dipping. Garnish with chopped parsley, a squeeze of lemon for brightness, or a sprinkle of flaky sea salt for extra crunch right before serving.

Cultural Background

Potato wedges are a familiar comfort food in North America, a variation on fried potatoes and traditional roast potatoes. The addition of Italian herbs and Parmesan reflects the widespread influence of Italian-American flavors on casual cuisine, where herb blends and aged cheeses are used to elevate everyday dishes. This combination borrows the savory richness of Mediterranean ingredients and adapts them to a simple oven-roasted format popular in home cooking and pub-style plates.

Seasonal Adaptations

In cooler months, toss wedges with a pinch of smoked paprika and serve with warm, herbed yogurt for a cozy twist. In summer, finish with a sprinkle of chopped fresh basil and a squeeze of lemon to brighten the dish. Around the holidays, swap Italian seasoning for a rosemary-thyme blend and add a dash of garlic salt to complement roasted meats. These small changes shift the flavor profile while keeping the same easy method.

Meal Prep Tips

For efficient meal prep, cut the wedges and soak them in cold water for up to 24 hours in the refrigerator to remove starch and save time on the day you plan to roast. Drain, dry thoroughly, then toss with oil and seasonings and store in a sealed container for up to a day before baking. Alternatively, roast a large batch, cool, and portion into airtight containers for quick lunches and dinners; re-crisp in a hot oven for the best texture before serving.

These Baked Garlic Parmesan Potato Wedges are simple enough for weeknights and delicious enough for entertaining — I hope they become a staple in your kitchen the way they are in mine. Gather a big baking sheet, crank the oven, and enjoy the easy comfort of crispy, flavorful wedges with friends and family.