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Baked Garlic Parmesan Potato Wedges

These oven-baked garlic parmesan potato wedges are crispy, flavorful, and a healthier alternative to fried potatoes, making them perfect as a side dish or snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potato Wedges
  • 2 pounds russet potatoes (about 4 medium), scrubbed and cut into 8 wedges each Russets give the best crisp exterior and fluffy inside; Yukon Golds work if you prefer a slightly creamier texture.
  • 2 tablespoons olive oil (extra virgin for flavor) Substitute: avocado oil for higher smoke point.
For the Garlic-Parmesan Coating
  • 3 cloves garlic, finely minced (about 1 tablespoon) Fresh garlic gives the brightest flavor; use 1 teaspoon garlic powder if needed.
  • 1/3 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred) Substitute: Pecorino Romano for a sharper taste.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish)
  • 1 tablespoon melted butter (optional for extra richness)
For Serving (optional)
  • Lemon wedges
  • Marinara or garlic aioli for dipping

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil the surface to prevent sticking.
  2. Arrange a rack in the middle position.
Par-cook the wedges (optional)
  1. Place the cut potato wedges in a large pot of cold salted water. Bring to a boil and simmer for 5 minutes until edges are just starting to soften.
  2. Drain and pat thoroughly dry with kitchen towels.
Toss with oil and seasonings
  1. In a large bowl, combine the olive oil and minced garlic. Add the dried oregano, salt, and pepper.
  2. Add the potato wedges and toss until evenly coated.
  3. Spread wedges in a single layer on the prepared baking sheet, cut-side down when possible for browning.
Bake for color and crispness
  1. Bake at 425°F (220°C) for 20 minutes. Flip each wedge with tongs or a spatula to ensure even browning.
  2. Continue baking for another 12–18 minutes, until wedges are golden brown and a fork slides into the thickest part easily.
Add Parmesan and finish
  1. Remove the tray from the oven. While wedges are hot, sprinkle the grated Parmesan, chopped parsley, and melted butter (if using) over the potatoes.
  2. Toss gently or return to the oven for 2–3 minutes to melt the cheese slightly.
  3. Taste and adjust salt and pepper if needed. Serve immediately with lemon wedges and dipping sauce.

Notes

Use high heat for the oven (425°F/220°C) to get crisp edges; lower temps result in softer wedges. Store leftovers in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness. Avoid microwaving, which makes them soggy.