These golden garlic parmesan potato wedges are crispy on the outside, fluffy on the inside, and bursting with flavor in every bite. No deep frying, no fuss—just oven-baked comfort food at its finest. Whether you’re hosting a party, needing a side dish, or simply craving a late-night snack, these wedges deliver every time.
Why You’ll Love These Potato Wedges
These aren’t your average potato wedges. Each wedge is coated in a savory blend of garlic, herbs, and spices, then finished with bubbling Parmesan cheese for an irresistible crunch. Best of all, they’re baked—not fried—so you get all the crispiness without the mess or added grease.
- Quick & Easy: Ready in under an hour with simple ingredients.
- Versatile: Great as a snack, side, or party appetizer.
- Customizable: Swap seasonings, add spice, or go vegan.
Ingredients (Serves 4–6)
- 2 large russet potatoes (or Yukon Gold)
- 3 tablespoons olive oil (or avocado oil)
- 2 teaspoons garlic powder (or 2 minced fresh garlic cloves)
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked for extra depth)
- 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese (divided)
- Optional toppings: Red pepper flakes, chopped fresh parsley, or nutritional yeast (for a vegan twist)
How to Make Garlic Parmesan Potato Wedges
Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash your potatoes thoroughly. Slice each potato lengthwise into 8 even wedges, like pizza slices.
Tip: Uniform wedges cook more evenly and crisp better.
Dry and Season
Using a clean kitchen towel or paper towels, pat the wedges completely dry. This step is essential to remove excess moisture, which can prevent crisping.
Place the wedges in a large bowl. Drizzle with olive oil and toss with garlic powder, onion powder, paprika, parsley, salt, and black pepper. Mix well until each wedge is thoroughly coated.
Bake Until Crisp
Arrange the wedges cut-side down on the prepared baking sheet, leaving space between each one. This helps air circulate, making them crisp instead of steamed.
Bake for 20 minutes, then flip each wedge.
Continue baking for another 15–20 minutes, or until the wedges are golden brown with crispy edges and a soft, fluffy interior.
Add the Parmesan Finish
Sprinkle ¼ cup of the grated Parmesan cheese evenly over the wedges.
Turn the oven to broil and place the tray back in for 2–3 minutes, just until the cheese melts and becomes golden and bubbly.
Watch carefully—Parmesan can burn quickly under a broiler!
Remove from the oven and let rest for 2–3 minutes. They’ll crisp up a bit more as they cool.
Garnish and Serve
Sprinkle the remaining ¼ cup of Parmesan, along with optional toppings like red pepper flakes and fresh parsley.
Serve warm with your favorite dipping sauces—ranch dressing, garlic aioli, or spicy ketchup work beautifully.
Tips for Perfect Wedges Every Time
- Dry = Crisp: Moisture is the enemy of crispy potatoes. Always pat wedges dry after slicing.
- Cut-Side Down: Placing wedges cut-side down on the tray helps achieve that restaurant-style crispy edge.
- Broiler Shortcut: If your broiler doesn’t work well, sprinkle Parmesan during the last 5 minutes of baking instead.
- Spice It Up: Want heat? Add ½ teaspoon cayenne or chili powder to the seasoning mix.
- Vegan Option: Swap Parmesan for nutritional yeast and skip the cheese broil step.
Creative Variations to Try
You can easily customize these wedges to match your mood or the meal.
Loaded Potato Wedges
Top the baked wedges with cooked chili, guacamole, sour cream, and jalapeños for a loaded snack-style platter.
Herb & Garlic Infusion
Add 1 minced garlic clove and 1 tablespoon chopped fresh rosemary to the seasoning blend for an earthy twist.
Sweet & Spicy Crave
Drizzle with a little honey and dust with smoked paprika just before serving. The contrast is delicious.
What Makes These Wedges So Good?
These wedges rely on smart technique rather than gimmicks:
- High Heat: Baking at 425°F encourages browning and crisp edges.
- Simple Seasoning: Garlic, paprika, and herbs bring out rich, savory notes without overpowering.
- Parmesan Broil: A quick broil adds a salty, cheesy crunch that takes these over the top.
FAQs
What kind of potatoes work best for wedges?
Russet potatoes are ideal due to their starchy texture, which yields a fluffy interior and crispy exterior. Yukon Gold also works well for a creamier bite.
Can I make these ahead of time?
Yes! Bake them as usual and store in an airtight container in the fridge. Reheat in a hot oven or air fryer at 400°F for 5–10 minutes to restore crispiness.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check any dipping sauces you use.
Can I make them in an air fryer?
Absolutely. Cook at 400°F for about 15 minutes, flipping halfway. Then air-fry with Parmesan for another 2–3 minutes to melt and crisp the cheese.
What’s a good dipping sauce for these?
Ranch, garlic aioli, sriracha mayo, or even a smoky ketchup are great pairings. For something tangy, try a yogurt-based herb dip.
Final Thoughts
These garlic parmesan potato wedges are everything you want in a snack—crispy, salty, cheesy, and packed with flavor. They’re easy enough to make on a weeknight, yet impressive enough to serve at a party. Best of all, there’s no need to deep fry.
Once you try these, don’t be surprised if they become your go-to side dish or favorite midnight craving cure.