Crispy Garlic Parmesan Potato Wedges – Easy Baked Side Dish Recipe

Garlic Parmesan Potato Wedges make one of those sides dishes for dinner that everyone reaches for twice. I started making these when I needed cheap sides for dinner that didn’t taste cheap at all. The potatoes get this amazing crispy edge while staying soft inside, and that garlic parmesan coating? It’s the kind of thing that makes people ask for the recipe before they’ve even finished eating.

These wedges work for basically everything. Need sides for dinner party guests? Done. Looking for sides that go with sliders at your backyard cookout? Perfect. They’re simple enough for a Tuesday night but good enough that nobody would guess how easy they actually are.

What Makes These Wedges Different

Most potato recipes either come out soggy or dry as cardboard. These Garlic Parmesan Potato Wedges hit that sweet spot because of how the cheese creates a crust while baking. The parmesan isn’t just sprinkled on top, it gets mixed with the oil so every surface gets coated.

Russet potatoes work best here because their starch content helps them crisp up nicely. You want wedges that are roughly the same size so they cook evenly. Cut each potato lengthwise into 8 pieces, and you’ll get that classic wedge shape that’s thick enough to stay tender but thin enough to develop those crispy edges.

Ingredients You’ll Need

1. 4 large russet potatoes, scrubbed clean and cut into wedges
2. 3 tablespoons olive oil
3. 1/2 cup grated parmesan cheese
4. 1 1/2 teaspoons garlic powder
5. 1 teaspoon Italian seasoning
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. 2 tablespoons fresh parsley, chopped (optional for garnish)

Step-by-Step Instructions

Getting Started

Heat your oven to 400°F. Line a large baking sheet with parchment paper or give it a light spray with cooking oil. The parchment makes cleanup easier and helps prevent sticking.

Prep the Potatoes

Wash your potatoes well but leave the skins on. They add texture and nutrition. Cut each potato in half lengthwise, then cut each half into 4 wedges. You want them about 1/2 inch thick at the widest part.

Season and Coat

Toss the potato wedges in a large bowl with olive oil until every piece is coated. In a small bowl, mix the parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Sprinkle this mixture over the oiled potatoes and toss again. Make sure the cheese mixture sticks to all sides.

Bake Until Golden

Arrange the wedges on your prepared baking sheet in a single layer with the skin side down. Don’t crowd them or they’ll steam instead of crisp. Bake for 35-40 minutes, flipping them halfway through. They’re done when the edges turn golden brown and a fork slides through easily.

Let them cool for 2-3 minutes before serving. That resting time lets the cheese coating firm up slightly.

Making Them Your Own

These Garlic Parmesan Potato Wedges are great as written, but they’re also easy to customize. If you like heat, add 1/4 teaspoon of cayenne pepper to the seasoning mix. Smoked paprika gives them a subtle smoky flavor that works really well as sides with pork.

Sweet potatoes can replace russets if you want something different, though the texture will be softer and slightly sweeter. You can also swap the parmesan for pecorino romano if that’s what you have. Both melt and crisp up similarly.

For family side dishes simple preparations like this, sometimes I’ll add a handful of fresh rosemary leaves to the seasoning. It makes the kitchen smell amazing and adds another layer of flavor.

What to Serve Them With

These wedges are one of those meat and sides dinner ideas that just works. They pair perfectly with grilled chicken, roasted beef, or pan-seared fish. For sides for get togethers, I often make a double batch because they disappear fast.

They’re also fantastic with burgers or as a heartier alternative to regular fries. If you’re doing a casual dinner with sliders, these wedges feel more substantial than chips but still have that snackable quality people love.

For dipping, try ranch dressing, garlic aioli, or even just ketchup. Sour cream mixed with a little hot sauce also works great.

Storage and Reheating Tips

Store leftover Garlic Parmesan Potato Wedges in an airtight container in the fridge for up to 3 days. They lose some crispness when cold, but reheating them properly brings back most of that texture.

To reheat, spread them on a baking sheet and warm in a 375°F oven for 10-12 minutes. The oven crisps them back up way better than a microwave, which tends to make them rubbery. An air fryer also works great at 380°F for about 5-7 minutes.

These don’t freeze particularly well because the texture changes too much, so I recommend only making what you’ll eat within a few days.

Troubleshooting Common Issues

If your wedges turn out soggy, it usually means they were too crowded on the pan or the oven temperature was too low. Give them space and make sure your oven is fully preheated. If they’re browning too quickly but still hard in the middle, lower the temperature to 375°F and give them more time.

Sometimes the cheese burns before the potatoes finish cooking. If this happens, tent the pan loosely with foil for the last 10 minutes of baking. The wedges will still cook through without the cheese getting too dark.

Uneven cooking usually comes from cutting wedges different sizes. Try to keep them consistent so everything finishes at the same time.

FAQ

Can I use pre-shredded parmesan cheese?

Fresh grated works better because pre-shredded cheese has anti-caking additives that prevent it from melting as smoothly. But in a pinch, the pre-shredded stuff will still work. Just use a little extra to compensate.

Do I need to soak the potato wedges in water first?

Not for this recipe. Soaking removes excess starch, which can help with extra crispiness, but it also adds time and an extra step. These wedges get plenty crispy without soaking.

Can I make these ahead of time?

You can cut and season the wedges up to 4 hours ahead, then keep them covered in the fridge until you’re ready to bake. Don’t add the oil and cheese coating until right before they go in the oven, or they’ll get soggy.

What if I don’t have Italian seasoning?

Make your own with equal parts dried basil, oregano, and thyme. Or just skip it and add a little extra garlic powder and some dried parsley. The wedges will still taste great.

Can I use Yukon Gold potatoes instead?

Yes, Yukon Golds work well and have a naturally buttery flavor. They tend to be a bit creamier and less crispy than russets, but they’re still delicious.

How do I know when the Garlic Parmesan Potato Wedges are fully cooked?

Stick a fork into the thickest part of a wedge. It should slide through with almost no resistance. The edges should be golden brown and slightly crispy, while the inside stays soft and fluffy.