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Baked Garlic Parmesan Potato Wedges

Crispy on the outside, fluffy on the inside, these Baked Garlic Parmesan Potato Wedges are a flavorful and healthier alternative to fried potatoes. Roasted to golden perfection with fresh garlic, Parmesan cheese, and simple seasonings, they're the perfect side dish or party snack everyone loves.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Comfort Food, Vegetarian-friendly
Servings 4
Calories 200 kcal

Equipment

  • Sharp knife
  • Large mixing bowl
  • Cutting board
  • Baking sheet
  • Parchment paper or silicone mat
  • Oven-safe wire rack (optional, for extra crispness)
  • Tongs or spatula
  • Paper towels or clean kitchen towel

Ingredients
  

  • 3 large Russet potatoes, scrubbed and dried
  • 3 tablespoons olive oil (or avocado oil)
  • 3–4 cloves garlic, finely minced (or 1 tsp garlic powder)
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon paprika
  • ½ teaspoon sea salt (or to taste)
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped parsley (optional, for garnish)

Instructions
 

Soak the potatoes:

  • Cut each potato into 8 equal wedges. Place in a bowl of cold water and soak for 30 minutes. This removes starch for crispier wedges.→ Optional but highly recommended.

Preheat the oven:

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. For extra crispness, place a wire rack on top.

Dry and season:

  • Drain the potatoes and pat them completely dry with a clean towel. Transfer to a large bowl. Toss with oil, minced garlic, Parmesan, paprika, salt, and pepper until evenly coated.

Arrange on baking sheet:

  • Spread the wedges in a single layer, skin-side down. Leave space between each one to promote browning.

Bake:

  • Roast for 35–40 minutes, flipping halfway through. Wedges should be golden brown and crispy on the edges.

Optional broil:

  • For extra crispness, broil the wedges for 1–2 minutes at the end — but watch them closely!

Garnish and serve:

  • Sprinkle with fresh parsley and extra Parmesan, if desired. Serve warm with your favorite dipping sauce.

Notes

  • Best potatoes: Russets give the crispiest results, but Yukon Golds offer a creamier bite.
  • Make-ahead tip: Prep and season wedges, then refrigerate for up to 24 hours before baking.
  • Garlic hack: Don’t have fresh garlic? Use 1 teaspoon garlic powder instead.
  • Reheating: Re-crisp in oven at 375°F for 10–12 minutes or air fryer at 375°F for 5–6 minutes.
  • Don’t overcrowd: Space the wedges apart on the baking sheet — it’s key to that crispy finish.
  • Vegan version: Use nutritional yeast instead of Parmesan for a dairy-free twist.
Keyword Baked garlic Parmesan potato wedges, Comfort food side, Crispy baked wedges, Easy potato side dish, game day snacks, Garlic roasted potatoes, oven roasted potatoes, Parmesan potato sides, Party appetizer wedges, Vegetarian potato recipe