Name: Baked Garlic Parmesan Potato Wedges Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 large russet potatoes; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup shredded parmesan cheese

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Introduction

Baked Garlic Parmesan Potato Wedges are a deliciously crispy and flavorful side dish that’s easy to prepare. These wedges are perfectly seasoned with garlic, Italian herbs, and parmesan cheese, making them a great addition to any meal.

A close-up of a golden brown potato wedge dipped into thick red ketchup inside a small metal cup, surrounded by more crispy potato wedges lightly sprinkled with salt and chopped green herbs, all resting on a white marbled texture that softly blurs in the background, showing the crispy texture and slight charring on the potato edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 large russet potatoes
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
Step 2: Slice the potatoes into wedges and place them in a large bowl. Toss with olive oil to coat evenly.
Step 3: In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the potato wedges along with the parmesan cheese, then toss well to coat all wedges evenly.
Step 4: Arrange the seasoned wedges in a single layer on the baking sheet with the skin sides facing down.
Step 5: Bake for 25–35 minutes, or until the wedges are golden brown and fork-tender. Optionally, garnish with fresh parsley before serving.

Tips & Variations

For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning to remove excess starch, then dry thoroughly.
Try adding a pinch of smoked paprika or cayenne pepper for a spicy kick.
Use freshly grated parmesan for the best flavor and melting quality.
Swap Italian seasoning with dried rosemary or thyme to change up the herb profile.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to restore their crispness.

How to Serve

A round gray bowl lined with crumpled white parchment paper holds about a dozen thick potato wedges with golden-brown, crispy edges and a light sprinkle of chopped green parsley and shredded white cheese on top. Two small round white sauce containers rest side by side near the top of the bowl, one filled with smooth, bright red ketchup and the other with creamy white ranch dressing speckled with black pepper; a single potato wedge is partly dipped in the ranch. The bowl sits on a white marbled surface scattered lightly with green parsley flakes, and a black and white striped cloth is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon gold or red potatoes, but russets are best for a fluffy interior and crispy edges.

How can I make these wedges gluten-free?

This recipe is naturally gluten-free as long as your seasonings and parmesan cheese do not contain additives with gluten. Always check labels to be sure.