Baked Garlic Parmesan Potato Wedges are a simple oven side made with Russet potatoes, olive oil, garlic powder, Italian seasoning, salt, and freshly shredded Parmesan. The wedges bake skin-side down until the centers are tender and the seasoned Parmesan coating turns golden.
Why These Potato Wedges Work
- Russet potatoes: their fluffy interior works well with a crisp seasoned exterior.
- Simple seasoning: garlic powder and Italian seasoning add flavor without a complicated spice blend.
- Fresh Parmesan: shredded cheese clings to the oiled potatoes and browns in the oven.
- No frying: the wedges cook entirely in the oven.
Cut the Wedges Evenly
Try to make the wedges similar in thickness. If some are much larger than others, the smaller pieces may brown before the larger ones become tender. Keeping the skin on also helps the wedges hold their shape.
Tips for Golden Parmesan Wedges
- Dry the potatoes after washing them so the oil and seasonings cling well.
- Toss with olive oil before adding the dry seasonings and cheese.
- Arrange the wedges in one layer with the skin sides down.
- Leave a little space between wedges so the edges roast rather than steam.
- Check with a fork near the end of baking; the centers should be tender.
Dipping Sauce Ideas
Ranch, blue cheese dressing, ketchup, queso, salsa, honey mustard, or a creamy spinach-artichoke dip all work with the garlicky Parmesan coating. For another potato option, try Baked Garlic Parmesan Fries or Garlic Parmesan Roasted Potatoes.
Storage and Reheating
Store cooled leftovers in a covered container in the refrigerator. Reheat in the oven or air fryer for the best texture. The microwave will warm them but softens the roasted edges.
Frequently Asked Questions
Do I need to peel the potatoes?
No. The recipe is designed for skin-on Russet wedges. Just scrub and dry the potatoes well before cutting.
Why are my wedges not crispy?
They may be too crowded or too wet. Use a large baking sheet, dry the potatoes well, and keep the wedges in one layer.
Ingredients
- 4 large Russet potatoes, cut into wedges
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 4 tablespoons olive oil
- ½ cup freshly shredded Parmesan cheese
How To Make Baked Garlic Parmesan Potato Wedges
- Preheat the oven to 375°F. Lightly grease a large baking sheet.
- Cut the potatoes into evenly sized wedges and place them in a large bowl.
- Drizzle with olive oil and toss until coated.
- In a small bowl, combine the salt, garlic powder, and Italian seasoning.
- Add the Parmesan to the potato wedges and toss, then sprinkle with the seasoning mixture and toss again.
- Arrange the wedges in a single layer on the baking sheet with the skin sides down.
- Bake for 25 to 35 minutes, or until golden brown and fork-tender.
- Garnish with fresh parsley if desired and serve warm with your favorite dipping sauce.