Baked Garlic Parmesan Potato Wedges
This post may contain affiliate links. Please read our disclosure policy.
This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too!
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.
I’ll be honest: This latest semi-french fry recipe 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 fries and I think you won’t be able to, either!
Fries are my weakness. Many a time my sky-high metabolism’ed younger self and brother made midnight french fry runs to the local Wendy’s/Carl’s Junior/Mickey-Ds/whatever is open. When my siblings and I went to iHop for breakfast, I ordered chicken strips and fries. Pancakes are great, sure, but they just can’t win out over deep fried potatoes and ketchup.
I’ve since 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. Oftentimes 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 fries at home in my sweats, I usually make my own instead of heading out for a to-go order. And these…well, Wendy’s natural cut fries have nothing on these baked garlic parmesan potato wedges! So when I say these are worth making, I really mean it!
Ingredients
- Large russet potatoes
- Olive oil
- Salt
- Garlic powder
- Italian seasoning
- Shredded parmesan cheese
- Fresh parsley or cilantro (optional)
How Do You Make Garlic Parmesan Potato Wedges?
So easy you’re going to think you should make these every night. Go ahead, I won’t fight ya!
Preheat the oven to 375 and get to work prepping your potatoes (more on that below).
Lightly grease a large baking sheet and set it aside. Then, add the potato wedges to a large bowl, drizzle with olive oil, and toss to coat. In another small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle the potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place the seasoned and cheesed potato wedges on your prepared baking sheet in a single layer, skin-side down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
Ideas for Dipping Garlic Parmesan Potato Wedges
Because what are fries without dip?!
- The first time I made these roasted potato fries, I dipped them in blue cheese dressing with freshly chopped parsley. Oh my heaven.
- Ketchup, cause, it’s a natural relationship.
- Chimichurri: don’t knock it till you try it! In fact, don’t dip, just dump the chimichurri all over the fries and eat with a fork (or your hands, no judgment).
- Queso dip! Cheese on cheese on cheese!
- Crab and artichoke dip? Sure!
- If you love blue cheese dip, you’ll probably also want to go ahead and make this Greek Yogurt Ranch.
- Plain old mustard is great, but honey mustard is much, much better!
- Tzatziki! Need I say more? (It’s even good on salad! Don’t believe me? Try this Chicken Gyro Salad with Tzatziki Dressing recipe!)
- For a little bit of heat in your dip, try this chipotle ranch version of a typical ranch dip.
How to Cut Potato Wedges
I rinse my potatoes under cold water, rubbing off any dirt first. Then I cut off any bad spots or “eyes” that are starting to grow.
Then, I dry the potatoes off (so they aren’t slippery when you’re trying to cut them) and place them on a cutting board. Grab a large, sharp knife for cutting these into wedges. Place the potato down longside away from you and slice right down the middle, lengthwise. Turn the two cut halves down on the flat side/inside and cut those in half again. (Placing them flat side down ensures they won’t roll and lessens the chances that you’ll cut yourself.)
Finally, carefully cut each quarter-wedge in half through the center. Ta da!
If you have particularly large potatoes, you can cut some sections again. They should all be roughly about an inch in width to make them bake more evenly.
More Recipes to Enjoy
- Slow Cooker Buttery Garlic Herb Mashed Potatoes
- Bacon Avocado Potato Salad
- Garlic Butter Steak and Potatoes Skillet
- Air Fryer Potatoes
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Baked Garlic Parmesan Potato Wedges
Ingredients
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
- optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted April 2015, updated April 2020 with new photos and wording, recipe is unchanged.
This was so good! It was a great way for me to use my leftover potatoes and not have to throw them away because they went bad! Thanks for the recipe!
I am also a French fry lover and homemade are my FAV! Saw these on Pinterest and I knew I HAD to make them. Just finished eating a few and yummy! May reduce the salt next time but AMAZING! I agree with a comment below, the pictures are amazing. Thanks for sharing!!
So glad you enjoyed these – my husband and I practically inhaled them and I’ve made them multiple times because we can’t get enough!
I tried these last night and OH MY GOD!!! They are sooo yummy! Even my husband loved them and he hates trying new things!!! Thank you for this very easy, simple yet so delicious recipe! Definitely a keeper!
Score! I love love convincing my husband to try things he thinks he won’t like and then ends up loving them!
Made these last night. And they turned out great. I did flip them after 25min to get the other side browned. I also cut the seasoning in half since I didn’t use as much potatoes as your recipe calls for. I had garlic infused E.V.O.O. so went light on the garlic powder. This recipe is a keeper!
What fonts are you using for the title on the photo? I’m loving the handwritten cursive one! Oh, and the fries look yummy too! 🙂 LOL
Ha! Hi Jenny, I’ll have to take a look at my fonts, I have a few favorites but can never remember them off the top of my head!
Your photos are beautiful!! And these look incredible. I could eat these every day for the rest of my life …but I’d dip in homemade ranch.
Mmmmm, homemade ranch has a special place in my heart. Don’t mind if I join you!! 🙂
You are right…there is NOTHING better than a good batch of fries. Add blue cheese? Yum. These fries look incredible! I would have a hard time not eating every single one!
Oh these look so crispy and delicious!! Anything with garlic and parmesan and I’m in! Pinned 🙂
I’m pretty sure I could live on these beauties. What an amazing set of photos. Drool city.
These look great (and slightly healthier)! How do you get your fries crunchy and not hard? I have trouble getting my baked taters anything between floppy and tough.
Hi Heather! I toss my potatoes in a light virgin olive oil and then bake them at 375 – too high of a temperature can result in a hard crusty exterior. Also, cutting your potatoes in thicker pieces helps to get that soft inside and crispy outside combo. 🙂
I am wondering if veggie oil can be a substitute for the olive oil ? I don’t use olive oil , and I know I’m hopeless ( well maybe just plain forgetful) when it comes to remembering which oil goes with high temps in baking. These, and all your recipes I’ve tried are yummy, or will be yummy..
Hi Karen! No worries, you can definitely use a vegetable oil or canola oil. Shouldn’t be a probably!
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.
Organic coconut oil is even healthier 😊
Grapeseed oil is best for higher baking temperatures, and is healthy with no additional flavor added.
Potato wedges taste good but are routine. I have tried a bit different. Baked garlic Wedges with Parmesan is simply mouth-watering and delicious.
Try grapeseed oil or coconut oil, both take high heat.
Thicker wedges? How many per potato? 4, 6, 8?
Thanks
Jack
Hi Jack, You can usually get about 8 thick wedges from a medium-large russet style potato.
I found that if I soak my fries in water with a sprinkle of salt and a couple tablespoons of sugar for 1/2 hour to an hour and then cook on parchment paper they have a nice crispness to them.