Masters of kitchen
Crispy on the outside, fluffy on the inside, and bursting with garlicky, cheesy flavor—these baked garlic Parmesan potato wedges are everything you crave in a side dish. Imagine the aroma of roasted garlic wafting through your kitchen as the wedges turn golden in the oven. Then that first bite: a satisfying crunch, followed by creamy potato perfection.
These wedges are perfect for so many occasions—whether you’re hosting a game night, need a crowd-pleasing appetizer, or just want a comforting side for dinner. They pair beautifully with grilled meats, burgers, or even a simple salad.
And the best part? They’re baked, not fried. You get all the crunch without the extra grease. So they’re not only easier to make but also a lighter choice. No deep fryer needed—just a baking tray, some pantry staples, and a craving for something delicious.
What Makes These Garlic Parmesan Wedges So Special?
What sets these wedges apart is how they deliver maximum flavor with minimal fuss. Each piece is coated in a savory blend of garlic and Parmesan that bakes into a crisp, golden crust.
The roasting method brings out the natural sweetness of the potatoes while ensuring the edges turn beautifully crunchy. The Parmesan cheese doesn’t just add richness—it caramelizes in the oven to form those crispy, golden bits that everyone fights over.
Garlic plays a starring role too, but it’s perfectly balanced—not too sharp, just enough to add depth and savory goodness. Whether you’re dipping them in ranch, pairing them with steak, or eating them straight off the pan, they stand strong as a side or appetizer on their own.
No soggy fries here—just next-level wedges that are crispy, cheesy, and completely addictive.
Ingredients Overview & Why Each One Matters
Let’s break down the short but powerful ingredient list that makes these wedges shine:
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Russet Potatoes – These are the go-to for wedges. Their starchy texture yields fluffy insides and crispy edges when roasted. Yukon Golds are okay, but Russets win for crispiness.
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Olive Oil – Helps the seasonings stick and ensures the potatoes roast instead of steam. A light coating is all you need.
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Garlic Powder vs. Fresh Garlic – Garlic powder blends more evenly and won’t burn in the oven like fresh minced garlic can. For added punch, you can sprinkle fresh garlic after baking.
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Parmesan Cheese – Use grated Parmesan, not shredded. The fine texture creates an even, golden crust and helps the cheese cling better to the potatoes.
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Italian Seasoning or Herbs – Adds herby flavor and complexity. You can swap with oregano, thyme, or even a dash of basil if preferred.
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Salt & Black Pepper – Essential for balance. Don’t skimp—potatoes soak up seasoning!
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Optional Add-Ins:
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Paprika for color and smoky depth
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Chili flakes for heat
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Fresh parsley for a pop of freshness at the end
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Pro Tip: Always use grated Parmesan for crispier, more flavorful wedges that don’t fall apart.
The Secret to Crispy Baked Wedges (Without Frying)
The difference between limp and crispy wedges comes down to technique. Here’s how to get that perfect texture every time:
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Soak the potatoes: After cutting, soak the wedges in cold water for at least 30 minutes (or up to overnight in the fridge). This draws out excess starch, which can cause sogginess.
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Dry them thoroughly: Pat them dry with a clean kitchen towel or paper towels before seasoning. Moisture = steam = soft potatoes.
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High heat is key: Bake at 425°F (220°C) or even 450°F depending on your oven. The high temp encourages browning and crisping.
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Line your baking sheet: Use parchment paper or a silicone mat to avoid sticking and help with even browning.
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Space them out: Wedges should lie flat in a single layer without touching. Crowding the pan traps steam, which softens the edges.
Bold Tip: Flip the wedges halfway through baking to ensure even crisping on both sides. Trust the flip—it makes all the difference.
How to Cut Perfect Potato Wedges
Start with medium to large Russet potatoes for the best results. Cutting them correctly ensures they cook evenly and look great on the plate.
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Slice the potato lengthwise in half.
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Cut each half into 3–4 wedges (depending on the size), aiming for 6–8 total wedges per potato.
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Try to keep the thickness even—too thin, and they’ll burn; too thick, and they’ll be undercooked.
A uniform size means all your wedges will be ready at the same time—no guesswork needed.
Flavor Variations You’ll Love
Once you’ve mastered the base recipe, the possibilities are endless! Try these creative spins to keep things exciting:
Spicy Kick
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Add a dash of cayenne pepper or hot paprika to the seasoning blend.
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Drizzle with chili oil after baking for an extra zing.
Herb Lovers
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Mix in fresh chopped rosemary, thyme, or oregano before roasting.
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These herbs pair beautifully with Parmesan and garlic.
Cheesy Overload
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Sprinkle extra mozzarella or sharp cheddar in the last 5 minutes of baking.
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For a gooey-meets-crunchy experience.
Zesty Twist
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Add a touch of lemon zest to the mix or squeeze fresh lemon juice over the wedges after baking.
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Brightens the flavor and balances richness.
Smoky Sensation
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Blend in smoked paprika or chipotle powder for a deeper, smoky flavor.
Note: For best results, stick with dry seasonings before baking and save fresh/wet ingredients for garnish to maintain that crisp finish.
Step-by-Step: How to Make Baked Garlic Parmesan Potato Wedges
Making these wedges is simple, but there are a few tricks that take them from good to restaurant-quality perfection. Let’s walk through it:
Step 1: Soak & Prep the Wedges
Start by cutting your russet potatoes into even wedges (6–8 per potato). Place them in a large bowl of cold water and let them soak for 30 minutes to 1 hour. This helps remove excess starch, which means crispier edges after baking.
Once soaked, drain and pat them completely dry using a clean towel.
Step 2: Toss with Oil, Garlic, Parmesan & Seasonings
In a large bowl, toss the wedges with:
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Olive oil (just enough to coat)
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Garlic powder
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Grated Parmesan cheese
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Italian seasoning
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Salt and pepper
Mix everything well to ensure every wedge is coated in flavor.
Bonus Tip: Mix the Parmesan into the oil before tossing so it sticks better to the potatoes.
Step 3: Arrange on a Tray
Line a baking sheet with parchment paper and spread the wedges in a single layer. Make sure they’re not touching each other—this ensures they roast, not steam.
Step 4: Bake Until Golden
Bake at 425°F (220°C) for 35–40 minutes, flipping the wedges halfway through. They should be golden brown with crisp edges and tender centers.
Step 5: Garnish and Serve
Remove from the oven and finish with a sprinkle of sea salt and chopped parsley. Serve hot with your favorite dip.
What to Serve With These Wedges
These wedges are super versatile and can upgrade almost any meal:
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Grilled Chicken – Herb-marinated chicken pairs beautifully with the garlicky flavor.
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Baked Fish – A crispy contrast to flaky, mild white fish.
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Steak Night – The ultimate potato side for a juicy sirloin or ribeye.
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Burgers – Skip the frozen fries—these are so much better.
Dipping Sauce Ideas:
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Garlic aioli
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Spicy ranch
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Sour cream with chives
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Honey mustard
Also perfect for game day platters, weekend BBQs, or even snacking straight from the pan!
Make-Ahead, Storage & Reheating Tips
Want to prep ahead or save leftovers? Here’s how:
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Make-Ahead: Cut and soak the potatoes in cold water up to 8 hours in advance. Keep them covered in the fridge until ready to bake.
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Storage: Leftovers? Store fully baked wedges in an airtight container in the fridge for 3–4 days.
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Reheating: The best way to bring them back to life is in the oven or air fryer at 375°F until hot and crispy—about 8–10 minutes.
Avoid the microwave—it softens the edges and takes away the crunch.
Pro Tip: A quick broil for 2 minutes can also restore crispiness.
Frequently Asked Questions (FAQs)
Why do my potato wedges come out soggy?
Soggy wedges are usually the result of a few common mistakes:
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Not drying the potatoes after soaking
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Using too little heat in the oven
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Overcrowding the baking tray (they steam instead of roast)
Make sure to follow the crisping tips for that perfect crunch!
Can I use red or Yukon gold potatoes?
Yes, you can—but russet potatoes are preferred. They’re starchier and bake up crispier.
Red and Yukon Golds are waxier, which means they’ll be creamier inside but not as crunchy outside.
How do I get the cheese to stick to the wedges?
Grated Parmesan works best (not shredded). Toss the cheese in after coating the potatoes with olive oil, and mix well to help it adhere.
Avoid adding the cheese after baking—it won’t create the same crisp crust.
Are these wedges gluten-free?
Absolutely! There’s no flour, breadcrumbs, or batter involved—just potatoes, oil, cheese, and spices.
They’re a naturally gluten-free option that’s safe and satisfying.
Can I make these in an air fryer?
Yes! These wedges work great in an air fryer.
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Set to 400°F (200°C)
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Cook for 15–18 minutes, flipping halfway
They’ll be golden, crispy, and just as delicious as oven-baked—with even less oil.
What dipping sauces go best with garlic Parmesan wedges?
Here are a few favorites that pair beautifully:
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Classic ranch
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Sour cream mixed with chives and lemon
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Spicy mayo or sriracha aioli
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Honey mustard for a sweet-and-savory twist
Feel free to experiment—these wedges are super dip-friendly!
Baked Garlic Parmesan Potato Wedges
Equipment
- Sharp knife
- Large bowl
- Baking sheet
- Parchment paper or silicone mat
- Tongs or spatula
- Oven
Ingredients
- 3 medium russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: paprika chili flakes, chopped parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and cut potatoes into 6–8 even wedges each.
- Soak the wedges in cold water for at least 30 minutes. Drain and pat dry thoroughly.
- Toss potatoes in a large bowl with olive oil, garlic powder, Parmesan, Italian seasoning, salt, and pepper.
- Arrange wedges in a single layer on the prepared baking sheet, skin side down, with space between them.
- Bake for 35–40 minutes, flipping halfway through, until golden and crisp.
- Garnish with chopped parsley and a sprinkle of sea salt before serving. Enjoy with your favorite dip!
Notes
- For extra crispiness, don't skip the soaking step—it helps remove excess starch.
- Grated Parmesan sticks better and creates a crisp crust. Avoid shredded cheese.
- These wedges are naturally gluten-free.
- For a flavor twist, try smoked paprika, rosemary, or a lemon zest finish after baking.
- Best enjoyed fresh, but leftovers reheat well in the air fryer or oven.
