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Baked Garlic Parmesan Potato Wedges Recipe
Ash Tyrrell

Baked Garlic Parmesan Potato Wedges Recipe

I still remember the first time I pulled these baked garlic parmesan potato wedges out of my oven. The smell of roasted garlic and melted cheese filled my kitchen instantly. I couldn’t even wait for them to cool before grabbing one straight from the tray. They were crispy on the outside, soft and fluffy inside, and absolutely addictive.
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes – these are best because they turn fluffy inside and crisp outside when baked
  • 3 tablespoons olive oil – helps the wedges crisp up beautifully without frying
  • 3 –4 cloves garlic minced – fresh garlic gives a bold, aromatic flavor that powdered garlic can’t match
  • 1/2 cup freshly grated Parmesan cheese – always grate fresh for better melting and stronger flavor
  • 1 teaspoon salt – enhances all the natural flavors of the potatoes
  • 1/2 teaspoon black pepper – adds mild heat and depth
  • 1 teaspoon paprika – gives a smoky color and subtle warmth
  • 1 teaspoon Italian seasoning – blends herbs like oregano and basil for extra flavor
  • 2 tablespoons chopped fresh parsley – adds freshness and color after baking

Method
 

  1. I always start by washing and scrubbing the potatoes thoroughly to remove any dirt. Then I cut them into even-sized wedges so they cook uniformly in the oven. Leaving the skin on helps keep them crispy and adds extra texture.
  2. In a large bowl, I toss the potato wedges with olive oil until evenly coated. Then I add garlic, salt, pepper, paprika, and Italian seasoning for bold flavor. I make sure every wedge is well coated so each bite tastes perfectly seasoned.
  3. I spread the wedges in a single layer on a baking sheet without overcrowding. This helps them crisp instead of steaming in the oven during baking. I bake them until golden brown and flip them halfway for even cooking.
  4. Once they’re crispy and hot, I sprinkle freshly grated Parmesan over the wedges. The cheese melts slightly and sticks beautifully to the hot potatoes. I finish with fresh parsley for a pop of color and freshness before serving

Notes

  • I always soak my potato wedges in cold water for 20–30 minutes to remove excess starch and make them crispier
  • I dry them completely before seasoning because moisture prevents crisping
  • I use freshly grated Parmesan instead of packaged powder for richer flavor
  • I preheat the baking tray sometimes to help the wedges start crisping immediately
  • I avoid overcrowding the pan because space is key for golden, crunchy edges