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!
An Easy Baked Potato Wedges Recipe
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. These are truly a family favorite, here.
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.
What Kind of Potatoes Are Best for Wedges?
For my garlic Parmesan potato wedges, I prefer to use russet potatoes. 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. I like to search for potatoes that are both smooth and firm.
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!
Ingredients For This Recipe
This recipe is so easy to pull together as a side on a busy weeknight because I always have these ingredients in my kitchen. Here’s’ what you’ll need:
- russet potatoes
- olive oil
- Italian Seasoning
- garlic powder
- onion powder
- black pepper
- shredded parmesan
- fresh parsley
How to Make Baked Potato Wedges
- 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 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.
- Next, melt butter in a medium bowl or glass measuring cup. Add olive oil to the melted butter and whisk in your salt, Italian Seasoning, garlic powder, paprika, onion powder, and black pepper.
- 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 for 35 minutes. For even cooking, halfway through, turn your potatoes to the opposite cut side. If you want super duper extra crispy wedges – broil them for the last 2 minutes.
- 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 serve them warm.
What Makes These Potato Wedges Extra Crispy?
- One thing that makes these potato wedges extra crispy is keeping the skin on. If you keep the skin on, you want to make sure you thoroughly scrub the skin.
- Another trick for super crispy wedges is to pat your wedges dry after you’ve sliced them but before you coat them with your butter/oil/spice mixture. Get as much moisture out of them as you can. The dryer the better!
- Be sure you don’t overcrowd your baking sheet. If they are too close or, worse yet, touching their neighbor – that will make them less crispy.
- Finally, if you want the absolute most crispy crunchy garlic Parmesan potato wedges, flip them halfway through baking.
Potato Wedge Serving Ideas
I mean, meat and potatoes is the classic combo, so I suggest serving these on the side of a yummy steak, roast, or burger.
You can also serve them with any number of yummy dipping sauces – like ranch, aioli, or a spicy ketchup.
How to Store & Reheat Potato Wedges
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.
Garlic Parmesan Potato Wedges
- 4 large Russet potatoes, unpeeled, scrubbed, washed, and dried
- 1 tbsp butter, melted
- ¼ cup olive oil
- 2 tsp salt
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- 1/4 tsp black pepper, fresh ground
- 1/2 cup Parmesan cheese, shredded, plus more for serving
- parsley, fresh, chopped, for garnish
- Preheat oven to 400˚F.
- Line a large baking sheet with parchment paper and set aside.
- Cut each potato in half, then continue to cut each half into four wedges, so you have 8 wedges total from each potato.
- Transfer potatoes to prepared baking sheet.
- Melt butter in a medium bowl or glass measuring cup; add olive oil to melted butter and whisk in salt, Italian Seasoning, garlic powder, paprika, onion powder, and black pepper.
- Pour oil mixture over the potatoes and toss to coat.
- Arrange potato wedges in one layer on the baking sheet.
- Sprinkle with Parmesan cheese.
- Bake for 35 minutes, turning potatoes to opposite cut side halfway through cooking.
- If you want to crisp up the wedges, broil during the last 2 minutes.
- Remove from oven.
- Sprinkle with more Parmesan cheese.
- Garnish with parsley and serve warm.