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Baked Garlic Parmesan Potato Wedges with crispy golden wedges coated in garlic parmesan cheese rosemary and fresh parsley on a white plate with dipping sauce

Baked Garlic Parmesan Potato Wedges

Thick russet potato wedges tossed in garlic, olive oil, and Parmesan, roasted until golden and crisp on the outside with a soft, fluffy interior. A simple, reliable oven side dish that pairs well with almost anything.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, scrubbed and cut into wedges
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, plus more for finishing
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Clean Kitchen Towel

Method
 

  1. Cut potatoes into even wedges and soak in cold water for 20 to 30 minutes.
  2. Drain and dry thoroughly, then toss with olive oil, garlic, and seasonings.
  3. Arrange in a single layer on a lined baking sheet and bake at 425°F for 20 minutes.
  4. Flip wedges, sprinkle with Parmesan, and bake another 15 to 20 minutes until golden.
  5. Top with extra Parmesan and fresh parsley, then serve immediately.

Notes

  • Soak and dry the wedges thoroughly for the crispiest results.
  • Add Parmesan partway through baking to prevent burning.
  • Never crowd the baking sheet, use two pans if needed.
  • Best served fresh, reheat in the oven rather than the microwave.