Baked Garlic Parmesan Potato Wedges – Crispy, Cheesy & Irresistibly Delicious

🎉 Introduction

If you’re looking for the ultimate side dish or snack that’s crispy, cheesy, and packed with flavor, these Baked Garlic Parmesan Potato Wedges are a must-try. With golden, oven-baked edges, a savory garlic-parmesan coating, and a selection of mouthwatering dips, these wedges are perfect for game nights, family dinners, or anytime you’re craving something seriously delicious.

They’re pork-free, alcohol-free, and made with simple ingredients you probably already have in your kitchen. Healthier than fried potatoes, but every bit as crispy and satisfying.

🧰 Equipment Needed

• Large mixing bowl
• Baking sheet
• Parchment paper or foil
• Tongs or spatula
• Grater (for fresh Parmesan)
• Small bowls for dips

🛒 Ingredients

🥔 For the Potato Wedges

• 4 large Russet potatoes, scrubbed and cut into wedges
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 4 tablespoons olive oil
• ½ cup freshly shredded Parmesan cheese

🍯 Dipping Sauces (Optional but Recommended)

• Bleu cheese dressing with chopped fresh parsley
• Ketchup
• Queso dip
• Artichoke and spinach dip
• Greek yogurt mixed with ranch seasoning
• Salsa
• Honey mustard

👩‍🍳 Directions

Step 1: Preheat & Prepare Baking Sheet

• Preheat oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or lightly greased foil for easy cleanup.

Step 2: Prepare Potato Wedges

• Cut each Russet potato into 8 wedges.
• Place wedges in a large mixing bowl.

Step 3: Season & Toss

• Drizzle olive oil over the potatoes.
• Sprinkle with salt, garlic powder, and Italian seasoning.
• Toss well to ensure all wedges are evenly coated.

Step 4: Add Parmesan Coating

• Add freshly shredded Parmesan cheese to the bowl.
• Toss again, gently pressing the cheese onto the wedges so it sticks well.

Step 5: Bake the Wedges

• Arrange potato wedges skin-side down on the prepared baking sheet.
• Bake for 35–40 minutes, flipping halfway through for even crispness.
• Potatoes should be golden brown, crispy on the outside, and tender inside.

Step 6: Serve with Dips

• Transfer hot wedges to a platter.
• Serve immediately with your favorite dipping sauces like bleu cheese with parsley, ketchup, queso, artichoke-spinach dip, Greek yogurt ranch, salsa, or honey mustard.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes

🧊 Storage & Reheating

• Refrigerator:
  Store leftovers in an airtight container for up to 3 days.
• Reheating:
  Reheat in the oven or air fryer at 375°F for 5–7 minutes to bring back crispiness. Avoid microwaving as it will soften the texture.
• Freezing:
  Freeze cooked wedges in a single layer on a baking sheet, then transfer to freezer bags for up to 1 month. Reheat from frozen in the oven.

🥄 Variations

• Spicy Garlic Wedges: Add ½ teaspoon cayenne pepper or chili flakes to the seasoning mix.
• Cheddar & Parmesan Blend: Mix shredded sharp cheddar with Parmesan for a cheesier bite.
• Herb Lover’s Version: Use fresh rosemary and thyme instead of Italian seasoning.
• Sweet Potato Wedges: Substitute Russet potatoes with sweet potatoes for a naturally sweet-savory combo.
• Dairy-Free: Use nutritional yeast in place of Parmesan for a dairy-free alternative.
• Gluten-Free: Naturally gluten-free — just ensure dips are GF-friendly.
• Truffle Parmesan Wedges: Drizzle with a touch of truffle oil after baking for gourmet flair.
• Pesto-Tossed Wedges: Toss hot wedges with a spoonful of pesto for an herby twist.
• Loaded Wedges: Top with diced tomatoes, jalapeños, and avocado for a loaded wedge platter.
• Lemon-Garlic Twist: Add a squeeze of fresh lemon juice after baking for bright flavor.

❓ 10 FAQs

1. Do I need to peel the potatoes?
   No — the skins get crispy and add texture. Just scrub them well.
2. Can I use other types of potatoes?
   Yes, Yukon Golds or red potatoes work, but Russets give the crispiest result.
3. Can I make these in an air fryer?
   Absolutely! Air fry at 400°F for 15–20 minutes, shaking halfway through.
4. Do I have to use fresh Parmesan?
   Freshly shredded is best for melting and flavor, but pre-shredded will work in a pinch.
5. Why are my wedges not crispy?
   Ensure the potatoes are dry before seasoning and don’t overcrowd the baking sheet.
6. Can I prep the wedges ahead of time?
   You can cut and season the wedges up to 1 hour before baking. Add cheese right before baking.
7. What’s the best dip for these wedges?
   Bleu cheese with parsley is a classic, but Greek yogurt ranch is a lighter option.
8. Can I double the recipe?
   Yes, but bake in batches to ensure even crispiness.
9. Are these wedges healthy?
   They’re baked, not fried, and use simple ingredients — a healthier alternative to deep-fried wedges.
10. Can I add breadcrumbs for extra crunch?
    Yes, toss with a tablespoon of panko breadcrumbs along with Parmesan for a crunchier coating.

🏁 Conclusion

These Baked Garlic Parmesan Potato Wedges are the perfect combination of crispy edges, fluffy insides, and a cheesy garlic coating that’s downright addictive. Whether you’re serving them as a side dish, a party snack, or a stand-alone indulgence, they’ll disappear fast — especially with a platter of flavorful dips.

No pork, no alcohol, just real, simple ingredients baked to golden perfection.

Adam

Baked Garlic Parmesan Potato Wedges – Crispy, Cheesy & Irresistibly Delicious

If you’re looking for the ultimate side dish or snack that’s crispy, cheesy, and packed with flavor, these Baked Garlic Parmesan Potato Wedges are a must-try. With golden, oven-baked edges, a savory garlic-parmesan coating, and a selection of mouthwatering dips, these wedges are perfect for game nights, family dinners, or anytime you’re craving something seriously delicious. They’re pork-free, alcohol-free, and made with simple ingredients you probably already have in your kitchen. Healthier than fried potatoes, but every bit as crispy and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

🥔 For the Potato Wedges

• 4 large Russet potatoes scrubbed and cut into wedges
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 4 tablespoons olive oil
• ½ cup freshly shredded Parmesan cheese

🍯 Dipping Sauces (Optional but Recommended)

• Bleu cheese dressing with chopped fresh parsley
• Ketchup
• Queso dip
• Artichoke and spinach dip
• Greek yogurt mixed with ranch seasoning
• Salsa
• Honey mustard

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper or foil
• Tongs or spatula
• Grater – for fresh Parmesan
• Small bowls for dips

Method

 

Step 1: Preheat & Prepare Baking Sheet

1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or lightly greased foil for easy cleanup.

Step 2: Prepare Potato Wedges

1. Cut each Russet potato into 8 wedges.
2. Place wedges in a large mixing bowl.

Step 3: Season & Toss

1. Drizzle olive oil over the potatoes.
2. Sprinkle with salt, garlic powder, and Italian seasoning.
3. Toss well to ensure all wedges are evenly coated.

Step 4: Add Parmesan Coating

1. Add freshly shredded Parmesan cheese to the bowl.
2. Toss again, gently pressing the cheese onto the wedges so it sticks well.

Step 5: Bake the Wedges

1. Arrange potato wedges skin-side down on the prepared baking sheet.
2. Bake for 35–40 minutes, flipping halfway through for even crispness.
3. Potatoes should be golden brown, crispy on the outside, and tender inside.

Step 6: Serve with Dips

1. Transfer hot wedges to a platter.
2. Serve immediately with your favorite dipping sauces like bleu cheese with parsley, ketchup, queso, artichoke-spinach dip, Greek yogurt ranch, salsa, or honey mustard.

Notes

🧊 Storage & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Reheating:
Reheat in the oven or air fryer at 375°F for 5–7 minutes to bring back crispiness. Avoid microwaving as it will soften the texture.

Freezing:
Freeze cooked wedges in a single layer on a baking sheet, then transfer to freezer bags for up to 1 month. Reheat from frozen in the oven.

🥄 Variations

Spicy Garlic Wedges: Add ½ teaspoon cayenne pepper or chili flakes to the seasoning mix.

Cheddar & Parmesan Blend: Mix shredded sharp cheddar with Parmesan for a cheesier bite.

Herb Lover’s Version: Use fresh rosemary and thyme instead of Italian seasoning.

Sweet Potato Wedges: Substitute Russet potatoes with sweet potatoes for a naturally sweet-savory combo.

Dairy-Free: Use nutritional yeast in place of Parmesan for a dairy-free alternative.

Gluten-Free: Naturally gluten-free — just ensure dips are GF-friendly.

Truffle Parmesan Wedges: Drizzle with a touch of truffle oil after baking for gourmet flair.

Pesto-Tossed Wedges: Toss hot wedges with a spoonful of pesto for an herby twist.

Loaded Wedges: Top with diced tomatoes, jalapeños, and avocado for a loaded wedge platter.

Lemon-Garlic Twist: Add a squeeze of fresh lemon juice after baking for bright flavor.

❓ 10 FAQs

Do I need to peel the potatoes?
No — the skins get crispy and add texture. Just scrub them well.

Can I use other types of potatoes?
Yes, Yukon Golds or red potatoes work, but Russets give the crispiest result.

Can I make these in an air fryer?
Absolutely! Air fry at 400°F for 15–20 minutes, shaking halfway through.

Do I have to use fresh Parmesan?
Freshly shredded is best for melting and flavor, but pre-shredded will work in a pinch.

Why are my wedges not crispy?
Ensure the potatoes are dry before seasoning and don’t overcrowd the baking sheet.

Can I prep the wedges ahead of time?
You can cut and season the wedges up to 1 hour before baking. Add cheese right before baking.

What’s the best dip for these wedges?
Bleu cheese with parsley is a classic, but Greek yogurt ranch is a lighter option.

Can I double the recipe?
Yes, but bake in batches to ensure even crispiness.

Are these wedges healthy?
They’re baked, not fried, and use simple ingredients — a healthier alternative to deep-fried wedges.

Can I add breadcrumbs for extra crunch?
Yes, toss with a tablespoon of panko breadcrumbs along with Parmesan for a crunchier coating.

🏁 Conclusion

These Baked Garlic Parmesan Potato Wedges are the perfect combination of crispy edges, fluffy insides, and a cheesy garlic coating that’s downright addictive. Whether you’re serving them as a side dish, a party snack, or a stand-alone indulgence, they’ll disappear fast — especially with a platter of flavorful dips.

No pork, no alcohol, just real, simple ingredients baked to golden perfection.