Baked Garlic Parmesan Potato Wedges are one of my family’s favorite side dishes. They are so easy to make and have such amazing flavor. Crispy potato wedges coated in garlic and Parmesan perfect for parties or just an appetizer.
These baked potato wedges are perfect for when you are craving a french fry. But when you are looking for a healthier alternative. These crispy little treats are baked and not fried in vegetable oil. They are one of my favorite side dishes and go great with our Meatloaf, Easy Philly Cheesesteak Sliders, Honey Mustard Grilled Chicken, or any of our other family-friendly dinners.
Ingredients For Garlic Parmesan Potato Wedges
- Potatoes: Russet potatoes are my favorite choice for this recipe. Try to find potatoes that are about the same size and thickness.
- Olive Oil: Added to help make a crispy exterior and help the seasonings stick.
- Seasonings: It has the perfect blend of seasonings that include Italian seasoning, garlic powder and onion powder.
- Salt And Pepper: Add to taste and just remember you can always add more but can’t remove once added.
- Parmesan Cheese: Use freshly grated Parmesan cheese not the stuff in a can. It wont offer the same flavor or texture.
How To Make Baked Garlic Parmesan Potato Wedges
- Preheat oven to 400 degrees. Prepare a large baking sheet by spraying it with a non-stick cooking spray.
- Prepare potatoes by scrubbing and rinsing them off. Cut each potato into 8 equal wedges and place in a large bowl.
- Pour olive oil over potatoes and toss to coat. Add salt, onion powder, Italian seasoning, and shredded Parmesan cheese. Toss until the potatoes are completely coated in seasonings.
- Place potato wedges on the prepared baking sheet, laying potatoes on one cut side.
- Bake for 15 minutes, turn potatoes for an additional 15 minutes. Then, turn on the broiler and broil for 2-3 minutes to give them a crispy exterior.
Tips For The Best Potato Wedges
- Cut the potatoes as evenly as possible. This will allow the potatoes to cook evenly and have a consistent texture.
- After cutting your potatoes into wedges. Soak them in hot water for 10 minutes. This will help make them more crispy on the outside while baking them.
- Leave the skin on. It creates a thick and crispy layer that adds so much to the wedges.
Can I Use A Different Type Of Potato?
Yes, this recipe works well with all different types of potatoes. I recommend using using large red potatoes or large Yukon gold potatoes instead of the russet potatoes.
Baked Garlic Parmesan Potato Wedges
Equipment
Ingredients
- 3-4 large russet potatoes
- 4 tbsp olive oil
- 1½ tsp salt
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- ¾ cup Parmesan cheese (finely shredded)
Instructions
- Preheat oven to 400 degrees. Prepare a large baking sheet by spraying it with a non-stick cooking spray.
- Prepare potatoes by scrubbing and rinsing them off. Cut each potato into 8 equal wedges and place in a large bowl.
- Pour olive oil over potatoes and toss to coat. Add salt, onion powder, Italian seasoning, and shredded Parmesan cheese. Toss until the potatoes are completely coated in seasonings.
- Place potato wedges on the prepared baking sheet, laying potatoes on one cut side.
- Bake for 15 minutes, turn potatoes for an additional 15 minutes. Then, turn on the broiler and broil for 2-3 minutes to give them a crispy exterior.
- Serve while hot with your favorite dipping sauce.
Notes
Nutrition
Have you tried this recipe?
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What a super way to jazz up some potato wedges! This recipe was really easy to make too, thank you!
I am so glad that you liked it.
I love the garlic and parmesan on these! I could eat them for a meal!
Me too!
I love making my own potato dishes and the addition of parmesan is going to put these over the top! I’ll be making these pretty darn soon!
I hope that you enjoy them.
I made these at the weekend at they were so tasty! Perfectly crispy on the outside and fluffy on the inside. Everyone loved them, thanks so much for sharing the recipe.
I am so glad that your family loved them.
I love how easy these potato wedges are to make. I used to make them with a store-bought packet of seasoning but now this is my go-to recipe!!
I’m so glad you liked them!