Go Back
Oven-baked Garlic Parmesan Potato Wedges served on a plate

Garlic Parmesan Potato Wedges

Crispy on the outside and fluffy on the inside, these garlic parmesan potato wedges are an easy and crowd-pleasing side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Potato Wedges
  • 4 large large potatoes (Russets or Yukon Golds) Russets crisp up best; Yukon Golds are creamier.
Oil and Seasoning
  • 3 tablespoons olive oil Use avocado oil for higher smoke point.
  • 4 cloves garlic, minced Alternatively, use 1–1½ teaspoons garlic powder in a pinch.
  • 1 cup grated Parmesan cheese Freshly grated yields the best flavor.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika Smoked paprika adds a deeper flavor.
Garnish
  • to taste chopped parsley For garnish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
  2. Wash the potatoes and cut each into 8 wedges: cut lengthwise into quarters, then halve each quarter.
  3. In a large bowl, whisk together olive oil, minced garlic, salt, black pepper, and paprika. Let the garlic sit in the oil for a minute to bloom the flavor.
  4. Add the potato wedges to the bowl and toss until evenly coated in the seasoned oil.
  5. Spread the wedges in a single layer on the prepared baking sheet, giving them space for air circulation.
  6. Sprinkle half the grated Parmesan evenly over the wedges.
Baking
  1. Bake for 30–35 minutes, flipping the wedges about halfway through until they’re golden and crisp. If you reserved cheese, add it during the last 5 minutes.
Serving
  1. Remove from the oven, garnish with chopped parsley, and serve hot.

Notes

These wedges are versatile; serve as a side to grilled steak or roasted chicken, or dip in garlic aioli, ketchup, or sriracha mayo. For a loaded dish, top with crumbled bacon and sour cream.