Crispy Garlic Parmesan Potato Wedges

Introduction

Few side dishes can compete with the irresistible crunch and flavor of Crispy Garlic Parmesan Potato Wedges. This recipe combines the earthy richness of russet potatoes with the boldness of garlic powder, the savoriness of Parmesan cheese, and a hint of herbs for a restaurant-quality taste right at home. Baked to perfection instead of fried, these wedges are a healthier alternative to traditional French fries while still satisfying that craving for something crunchy and flavorful. Whether you’re serving them alongside burgers, grilled chicken, or enjoying them as a snack with dipping sauces, these potato wedges are guaranteed to please both kids and adults alike.

My recipe story

I first created this Crispy Garlic Parmesan Potato Wedges recipe during a weekend family cookout. We were grilling burgers in the backyard, and I wanted a side dish that felt indulgent yet easy to prepare. Traditional fries felt too ordinary, so I decided to cut russet potatoes into wedges, coat them with garlic, Parmesan, and herbs, and bake them until golden and crispy. The result was so good that my family devoured them within minutes, and they’ve since become a staple on our table. Over time, I’ve perfected the technique—ensuring maximum crispiness while keeping the inside tender and fluffy. This recipe has become one of my go-to dishes for gatherings, game nights, and even cozy evenings at home.

Ingredient breakdown

The magic of this recipe lies in a few simple, high-quality ingredients. Russet potatoes are the star of the show because of their starchy composition, which makes them perfect for baking into crispy wedges. Their mild flavor also allows the seasonings and Parmesan cheese to shine. Cutting them into wedges ensures a hearty bite and plenty of surface area for crisping up in the oven.

Olive oil is essential here, not only for helping the seasonings stick but also for encouraging a golden, crunchy texture. Garlic powder and onion powder add a savory depth of flavor that pairs perfectly with the nutty, salty Parmesan cheese. A touch of paprika lends a subtle smoky undertone, while salt and pepper balance everything beautifully. The Parmesan doesn’t just provide flavor—it also crisps up during baking, creating that irresistible cheesy crust on each wedge.

Finally, fresh parsley sprinkled on top at the end brightens the dish with color and freshness, making the wedges both flavorful and visually appealing.

Equipment you’ll need

• Large baking sheet
• Parchment paper or aluminum foil
• Sharp knife for cutting wedges
• Mixing bowl
• Measuring spoons
• Spatula or tongs for flipping

Step-by-step directions

1. Prep the potatoes: Wash and scrub the russet potatoes thoroughly to remove dirt. Leave the skin on for extra texture and nutrients. Cut each potato in half lengthwise, then slice each half into 3–4 wedges depending on size. Keeping the wedges uniform ensures even baking.
2. Season the wedges: In a large mixing bowl, toss the potato wedges with olive oil until evenly coated. Sprinkle in garlic powder, onion powder, paprika, salt, and black pepper. Toss again to ensure each wedge is well-seasoned.
3. Add Parmesan: Sprinkle half of the grated Parmesan cheese into the bowl and mix so the wedges are coated. The cheese will crisp up during baking, creating that signature golden crust.
4. Arrange on baking sheet: Line your baking sheet with parchment paper for easy cleanup. Spread the wedges in a single layer, making sure they don’t overlap. This step is crucial for achieving maximum crispiness.
5. Bake to perfection: Preheat the oven to 400°F (200°C). Bake the wedges for 35–40 minutes, flipping halfway through, until golden brown and crispy on all sides.
6. Finish and serve: Once baked, sprinkle the remaining Parmesan over the hot wedges. Garnish with chopped parsley and serve immediately with your favorite dipping sauce.

Variations & substitutions

If you’d like to experiment, try swapping Parmesan for pecorino Romano or asiago cheese for a slightly different flavor profile. For spice lovers, add a pinch of cayenne pepper or chili powder to the seasoning mix. You can also switch out russet potatoes for Yukon golds, which have a slightly creamier texture. For a vegan-friendly version, replace Parmesan with nutritional yeast—it adds a cheesy flavor without dairy. Additionally, you can sprinkle fresh rosemary or thyme before baking for a fragrant herb twist.

Storage, freezing & make-ahead

These potato wedges are best enjoyed fresh from the oven, but they can be stored for later. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 375°F (190°C) for 10–12 minutes until crispy again. Freezing is also an option—freeze the baked wedges in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen at 400°F (200°C) for 20–25 minutes. For make-ahead convenience, you can cut and season the wedges a few hours in advance, storing them in the fridge until ready to bake.

Serving ideas & pairings

Crispy Garlic Parmesan Potato Wedges are incredibly versatile. Serve them as a side with grilled chicken, steak, or burgers for a hearty meal. They also pair wonderfully with dipping sauces like ranch, spicy aioli, or marinara. For a fun twist, serve them as part of a game-day appetizer spread alongside sliders, chicken wings, and nachos. They can even be topped with sour cream, bacon bits, and chives for a loaded potato wedge experience.

FAQ

Can I make these wedges in an air fryer?
Yes! Cook the seasoned wedges at 375°F (190°C) for 18–20 minutes, shaking the basket halfway through.

Do I need to peel the potatoes?
No, leaving the skin on adds extra texture and nutrients. Just be sure to wash them well.

What type of potato is best?
Russet potatoes work best because of their starch content, but Yukon golds are a good alternative.

Can I prepare them in advance?
Yes, you can cut and season the wedges a few hours ahead. Bake just before serving for maximum crispiness.

How can I make them spicier?
Add chili powder, cayenne pepper, or red pepper flakes to the seasoning blend for a spicy kick.

Final thoughts

Crispy Garlic Parmesan Potato Wedges are a simple yet impressive recipe that delivers maximum flavor with minimal effort. They’re a healthier alternative to fried potatoes, easy to customize, and perfect for nearly any occasion. Whether you’re cooking for your family, entertaining guests, or simply craving a comforting snack, these wedges will never disappoint. Once you try them, they’ll quickly become a favorite in your kitchen rotation—delicious, crispy, and unforgettable every single time.

Crispy Garlic Parmesan Potato Wedges

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Crispy on the outside, fluffy on the inside—these garlic Parmesan potato wedges are a savory, cheesy snack or side dish everyone will love.

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Ingredients

• 4 large russet potatoes, washed and cut into wedges

• 3 tbsp olive oil

• 1 tsp garlic powder
• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp salt
• 1/2 tsp black pepper

• 1/2 cup grated Parmesan cheese, divided

• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Place potato wedges in a large bowl and toss with olive oil until evenly coated.

3. Add garlic powder, onion powder, paprika, salt, pepper, and half the Parmesan. Toss again to coat.
4. Arrange wedges in a single layer on the prepared baking sheet without overlapping.

5. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.

6. Sprinkle with remaining Parmesan and garnish with parsley before serving.

Notes

For extra crispiness, soak potato wedges in cold water for 20 minutes before seasoning. Serve hot with ranch, aioli, or marinara sauce.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American