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These Oven Baked Garlic Parmesan Potato Wedges are crispy on the outside and soft on the inside. The garlic Parmesan flavor combo is a comforting classic. You’ll want these on the side of every hearty meal!
Potatoes are always a treat in my house. They’re definitely one of those foods you never have to fight or trick your kids into eating. Fries? Sure! Mashed potatoes? Load ‘em up! The only thing better than fries, is these perfectly seasoned garlic parmesan potato wedges – they are an amazing appetizer, snack, or side dish. I love these for a busy weeknight because they are so quick to prep and once they are popped in the oven, I’ve got 35 minutes to focus on other things.
Why I Love This Potato Wedges Recipe
- Classic comfort food. There’s nothing like warm and crispy potato wedges to satisfy your cravings. These homemade French fries are seasoned with parmesan cheese, Italian herbs, garlic, and paprika for a burst of flavor.
- Foolproof. You don’t need any fancy equipment or expensive ingredients to make these baked potato wedges. Just cut, toss, bake, and enjoy. They come out perfectly every time.
- Goes with anything. You can serve these chunky homemade French fries with any main course, such as chicken, steak, burgers, or salads. They are also great for dipping in ketchup, sour cream, aioli, or your favorite sauce.
- Crowd-pleaser. A big pan of potato wedges are perfect for feeding a hungry family or a group of friends. They’re super easy to make in large batches and everyone will love them!
Ingredients You’ll Need
- Potatoes: I prefer to use russet potatoes for these baked potato wedges. You’ll sometimes see these called Idaho potatoes. Generally, they are large with dark brown skin. It’s even better if you are able to nab organic russet potatoes. Try to grab the same sized potatoes so the wedges are uniform.
- Butter: If you don’t want to use the melted butter, you can substitute it with olive oil.
- Olive Oil: For tossing the potatoes. Extra virgin olive oil is okay to use.
- Seasonings: Italian seasoning, garlic powder, onion powder, paprika, fresh parsley, salt, and pepper.
- Parmesan Cheese: I use shredded parmesan cheese, but you can also try it with other similar shredded cheeses.
How to Cut Potato Wedges
I have a trick for cutting potatoes into the perfect size wedges. It’s so easy you won’t even believe it. All you do is cut each of your potatoes in half longways. Then, you cut each half into four wedges. You’ll have 8 wedges total from each potato. It’s that simple and they’ll come out in perfectly uniform wedges every time! They are so much easier than cutting long thin fries. You really can’t mess up a wedge!
How to Make Potato Wedges
- Prepare. Start by preheating your oven to 400˚F. While your oven is preheating, line a large baking sheet with parchment paper and set it aside.
- Cut potato wedges. Cut each of your potatoes in half, then continue to cut each half into four wedges. You’ll have 8 wedges total from each potato. Transfer your potato wedges to the baking sheet you prepared.
- Season. Next, melt butter in a medium bowl or glass measuring cup. Add olive oil to the melted butter and whisk in all the seasonings. Pour this yummy mixture over the potatoes and toss them to coat. Arrange the potato wedges in one layer on the baking sheet. Sprinkle your potato wedges with Parmesan cheese.
- Bake. Bake for 35 minutes. About halfway through, flip your potatoes to the opposite cut side. If you want super duper extra crispy wedges – broil them for the last 2 minutes.
- Garnish and serve. Remove the baking sheet from the oven and sprinkle the wedges with more Parmesan cheese while they’re still warm. I like to garnish them with fresh parsley and dive right in!
Recipe Tips And Variations
- Extra crispy potato wedges. There are a few things you can do to ensure you have super crispy baked potato wedges every time. The first thing is to keep the skin on your potatoes. Just be sure to scrub it well before cutting. Another trick is to pat the wedges dry after you’ve sliced them. Get as much moisture out as you can! Lastly, don’t overcrowd your baking sheet. If they’re too close or touching, the wedges won’t cook well and you’ll never get that super crispy crust.
- Change up the seasoning. My family love the flavors of garlic and parmesan, but feel free to change it up! Experiment with different spices and herbs to get that perfect combo. Ranch seasoning would be really good as would Old Bay or cajun!
- Add more cheese. I love adding more parmesan to the baked potato wedges right after they get out of the oven. Feel to add a LOT. If you’re changing up the flavors, try some other cheeses too! Cheddar, mozzarella, and even feta would be really good!
- Dipping sauce. You have my absolute permission to go nuts with the dipping sauces. Traditional choices like ketchup, mayo, or ranch are great choices. But get creative especially if you’re serving these homemade French fries to guests. The chunkiness of the wedges go really well with aioli, spinach artichoke dip, or our yum yum sauce!
Serving Suggestions
Meat and potatoes is the classic combo, so I suggest serving these on the side of a yummy grilled flank steak, top round roast, or a Philly cheesesteak burger. Since potato wedges are such a comfort food, I also like to serve them as a side with some of our other favorite comfort foods, like grilled cheese and mac and cheese. You can also serve them with any number of yummy dipping sauces – like ranch, aioli, or a spicy ketchup.
How to Store and Reheat Leftovers
Your potatoes will definitely be best if served immediately. If you do have leftovers, you can store them in an airtight container in the refrigerator for 3 to 5 days. They can also be frozen in an airtight container or freezer bag for up to 6 months.
Reheat your garlic Parmesan potato wedges in the oven at 400˚F until they are crisp. If they are frozen, do not thaw them; just reheat straight from frozen.
More Easy Potato Recipes
Baked Potato Wedges
Ingredients
- 4 large Russet potatoes, unpeeled, scrubbed, washed, and dried
- 1 tablespoons butter, melted
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper, fresh ground
- ½ cup Parmesan cheese, shredded, plus more for serving
- parsley, fresh, chopped, for garnish
Instructions
- Prep. Preheat oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
- Prepare the potatoes. Cut each potato in half, then continue to cut each half into four wedges, so each potato has 8 wedges in total. Transfer the potatoes to the prepared baking sheet.
- Make the seasoned oil mixture. Melt the butter in a medium bowl or glass measuring cup; add olive oil to the melted butter and whisk in salt, Italian Seasoning, garlic powder, paprika, onion powder, and black pepper. Pour the oil mixture over the potatoes and toss to coat.
- Bake. Arrange the potato wedges in one layer on the baking sheet and sprinkle with Parmesan cheese. Bake for 35 minutes, turning the potatoes to the opposite cut side halfway through cooking.
- Broil (optional). If you want to crisp up the wedges, put them under the broiler during the last 2 minutes.
- Serve. Remove from oven. Sprinkle the potatoes with more Parmesan cheese, garnish with parsley, and serve warm.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I only had 3 potatoes and made those work. However, I thoughti did everything else right but they turned out way to salty. I’ll try them again another time