Baked Parmesan Garlic Potato Wedges

Name: Baked Parmesan Garlic Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 medium-sized russet potatoes, scrubbed and cut into wedges; 3 tablespoons olive oil; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 2 teaspoons dried Italian seasoning; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon freshly ground black pepper; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional, for garnish); 1/2 cup sour cream or Greek yogurt; 1/4 cup mayonnaise; 1 teaspoon garlic powder; 2 tablespoons grated Parmesan cheese; 1 teaspoon lemon juice; Salt and black pepper to taste

By Kim - InsanelyGood

Published on January 3, 2025

Who needs regular fries when you can have these crispy baked Parmesan garlic potato wedges?

Picture this: perfectly seasoned wedges with a crispy exterior and fluffy interior. Each golden-brown wedge is generously coated with nutty Parmesan cheese, which creates an irresistibly tasty crust.

Bunch of baked potato wedges with parmesan cheese served in a white plate with cheese dip on the side.

Sometimes, I even make a meal out of these alongside a creamy garlic Parmesan dip.

Skip the drive-thru and whip up these babies at home instead!

Why You’ll Love These Baked Parmesan Garlic Potato Wedges

Crispy Perfection: They have a delightful crunch on the outside while maintaining a soft, fluffy interior.

Full of Flavor: The combination of garlic powder, smoked paprika, and Italian seasoning creates a savory, aromatic profile.

Crowd-Pleaser: Whether served as a side dish or appetizer, these wedges will surely be a hit at gatherings, potlucks, or game-day parties.

Customizable Dip: The optional garlic Parmesan dip adds a creamy, tangy element to the potatoes.

Potato wedges tossed in olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper in a glass mixing bowl.

Ingredients

Russet Potatoes: Starchy potatoes with thick brown skin are ideal for creating crispy wedges while maintaining a fluffy interior.
Olive Oil: It helps achieve a golden-brown exterior and adds richness while helping the seasonings adhere to the potatoes.
Seasonings: A savory blend of garlic powder, smoked paprika, Italian seasoning, and salt and pepper.

Parmesan Cheese: It adds a nutty, salty crust when baked and contributes to the overall golden-brown exterior.
Fresh Parsley: It adds a pop of color and fresh herbal flavor as a finishing touch.
Garlic Parmesan Dip: A creamy, tangy, and garlicky sauce made with sour cream or Greek yogurt, mayonnaise, Parmesan cheese, and a touch of lemon juice for zing. It’s the perfect accompaniment to the crispy wedges.

Baked potato wedges sprinkled with parmesan cheese served in a white plate.

How to Make Baked Parmesan Garlic Potato Wedges

You won’t believe how easy these wedges are to make!

1. Prepare the potatoes. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it. Cut each potato into 8 wedges. Try to keep them evenly sized for consistent baking.

2. Season the potatoes. In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Toss the potato wedges in the mixture until evenly coated. Sprinkle the Parmesan cheese over the wedges and toss gently to coat.

3. Bake the wedges. Arrange the seasoned wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overcrowded to ensure crispiness. Bake for 35–40 minutes, flipping the wedges halfway through, until golden brown and crispy.

4. Prepare the dip (optional). In a small bowl, mix sour cream or Greek yogurt, mayonnaise, garlic powder, Parmesan cheese, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.

5. Garnish and serve. Remove the potato wedges from the oven and sprinkle with fresh parsley, if desired. Serve hot with the garlic Parmesan dip or your favorite sauce.

Baked potato wedge dipped in garlic parmesan cheese dip in a ramekin dish.

Tips for the Best Baked Parmesan Garlic Potato Wedges

Here are some of my top tips for perfect potatoes!

Select the best spuds. Use Russet potatoes, which have a starchy texture that creates a crisp exterior and fluffy interior when baked.
Be an Even Steven. Cut potato wedges as evenly as possible to ensure consistent cooking and crispiness.
Give ‘em a good soak. Soak the potato wedges in cold water for 30 minutes. Then, pat them dry thoroughly to remove starch and promote better crisping.
Don’t overcrowd! Arrange the wedges in a single layer with space between them on the baking sheet. This allows for better air circulation and even crisping.
Amp up the crispiness. Sprinkle additional Parmesan cheese 5 minutes before the baking ends for a crispier, cheesy crust.
Customize the heat. Add chili flakes or cayenne pepper for a spicier kick, depending on your taste preferences.
Dip makes a difference. Prepare the optional garlic Parmesan dip ahead of time. Refrigerate to let the flavors meld together for a more robust flavor.

Baked potato wedges with parmesan cheese served in a white plate sprinkled with chopped parsley.

How to Store

Here’s how to store your leftover wedges to enjoy again.

To Store: Allow the wedges to cool completely, then place them in an air-tight container and refrigerate for up to 3-5 days. Store any leftover dip separately in an air-tight container in the refrigerator.

To Freeze: Arrange the cooled wedges in a single layer on a baking sheet and freeze until solid (about 6-12 hours). Then, transfer to a freezer-safe bag and store for up to 3 months. For the best results, freeze plain wedges without the Parmesan cheese and add it when reheating.

To Reheat: Preheat the oven to 400°F, lightly coat wedges with oil, and heat for 7-10 minutes on a preheated baking sheet. Turn halfway through for even crisping. Or, reheat in an air fryer at 380°F for 3-5 minutes for optimal crispiness.