Baked Garlic Parmesan Potato Wedges

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties! 

Try these other side dishes with your favorite meals: Bacon Avocado Potato Salad, Best Ever Creamy Sweet Macaroni Salad, and Roasted Lemon Garlic Broccoli & Cauliflower

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

Fries are my weakness. Many a time my sky-high metabolism younger self and brother made midnight french fry runs to the local Wendy’s/Carls Junior/Mickey-Ds/whoever is open at that unsightly hour. I’ve tried to get a handle on my addiction in my adult years by ordering fries on the side only here and there when eating out, instead of going with the fries-with-everything motto I endorsed for 20 years.

When my siblings and I went to iHop for breakfast, I ordered chicken strips and fries. Pancakes are great but they just can’t win out over deep fried potatoes and ketchup.

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

These days, like I said, I try to order fries less frequently – for obvious health reasons. Often times I’ll just share with the husband, he doesn’t mind giving up a few. Or 60%. He’s awesome like that.

And when I’m craving some variety of fry while at home in my sweats, I usually make my own instead of heading out for a to-go order.

“A medium fry, please”.

“Yes, that will be all”.

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

This latest semi french fry is sort of blowing my mind. So crispy and loaded with yummy garlic and Italian flavors. I could never turn down garlic and cheese. On french fries nonetheless!

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

I dipped these beauties in blue cheese dressing with freshly chopped parsley. Oh my heaven. Wendy’s natural cut fries have nothing on these baked garlic parmesan potato wedges. And like I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!

Like yesterday.

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

What people are saying about these Baked Garlic Parmesan Wedges

“Wow! These were amazing! I actually really don’t like oven fries ever. But I still try and make them b/c they are healthier and cheaper than store bought frozen. These were SO good! I could totally see wanting to eat these, and only these, for a dinner or a snack! YUM!” – April 

“These are awesome!!! I made these the other night and they came out amazing! I love french fries and these tasted like they were from a restaurant. They took a little longer to cook to get them crispy and I put them under the broiler for 1.5 minutes, otherwise I followed the recipe. My boyfriend loved them and said they were perfectly seasoned and salty and didn’t sprinkle more salt on them (and he puts extra salt on everything)! Great recipe! Thank you!” – Tara

“Thank you so much for the potato and parmesan recipe! It was easy and my husband and two year old loved them and they are very picky! This will be a weekly staple!” – Sarah

“Made these for the first time last night for the family. My kids can be picky eaters, especially my 10 year old son. Not last night. Both kids wanted seconds and then argued about who would get the 6 left over fries for breakfast. These were fantastic and I can see them becoming a regular part of the rotation. Paired with some T-Bone steaks that were on sale. A little blue cheese for the fries, a little for the steak…” – Matt

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb
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4.69 from 44 votes

Baked Garlic Parmesan Potato Wedges

Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection!
Course Appetizer, Side Dish
Cuisine American
Keyword fries, garlic, parmesan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tiffany


  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping


  • Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  • Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  • Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.


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great tips explained both your article and comments have been really useful. It proved how important and subtle techniques of cooking potatoes are

Karen, please be aware that evoo is soooo much healthier for you. Vegetable oil, on the other hand, is not healthy at all. It’s worth it to use the olive oil.

How can I find the nutrition information

    Hi Fran- you can easily find it by using MyFitnessPal. They have a great tool where you can input any recipe URL into and it will generate all the nutritional information.

5 stars

    Sounds like an awesome set up! 😉

5 stars
Very godd woww

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