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Golden, crispy Garlic Parmesan Potato Wedges are the perfect side dish, made with olive oil, garlic, and Parmesan simple and satisfying.

Golden Baked Potato Wedges With Garlic & Parmesan Perfection

These garlic parmesan potato wedges are the ultimate side dish—crispy, savory, and comforting. The combination of golden, crispy edges and soft, fluffy interiors makes them irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 medium-sized potatoes Russet potatoes work best for crispy wedges
  • 2 tablespoons olive oil for rich, even crispiness
  • 3 cloves garlic minced, for deep, aromatic flavor
  • ½ cup grated Parmesan cheese for that sharp, salty finish
  • 1 teaspoon dried oregano for an earthy herbal note
  • 1 teaspoon paprika adds warmth and subtle smokiness
  • Salt and pepper to taste, to enhance the natural flavors
  • Fresh parsley optional, for garnish and freshness
  • Lemon wedges optional, for serving with a zesty contrast

Method
 

  1. Preheat your oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
  2. Prepare the potatoes: Wash and scrub the potatoes thoroughly to remove any dirt. Cut each potato into wedges, aiming for similar sizes to ensure even cooking.
  3. Toss the potatoes in olive oil: Place the potato wedges in a large bowl and drizzle with olive oil. Toss them to coat evenly, ensuring that each wedge is well-covered.
  4. Add the garlic and spices: Sprinkle in the minced garlic, dried oregano, paprika, salt, and pepper. Toss everything together, making sure the potatoes are well-seasoned.
  5. Spread on a baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. Spread the potato wedges in a single layer on the sheet. Don’t overcrowd them—leave a little space between each wedge for maximum crispiness.
  6. Bake the wedges: Place the tray in the oven and bake for 30-40 minutes. Flip the wedges halfway through to ensure they cook evenly and become golden and crispy on both sides.
  7. Add the Parmesan: About 5 minutes before the wedges are done, sprinkle the grated Parmesan cheese evenly over the wedges. The cheese will melt into the potatoes and create a golden, cheesy crust.
  8. Check for doneness: The wedges should be golden brown and crispy on the outside. If they are tender inside and crispy outside, they’re ready to come out.
  9. Cool slightly: Let the potato wedges sit for a few minutes once they’re out of the oven. This helps them firm up a bit before serving.
  10. Garnish and serve: Sprinkle fresh parsley over the wedges for a pop of color and flavor. Serve with lemon wedges on the side for a zesty contrast.
  11. Optional additions: For extra flavor, sprinkle a little sea salt or add chili flakes for a spicy kick.
  12. Serve immediately: These crispy garlic potato wedges are best served warm, right out of the oven, for the perfect texture and flavor.

Notes

  • Best potatoes for wedges: Russet potatoes are ideal because they have a high starch content, which results in crispy, fluffy wedges. You can use Yukon Gold potatoes for a slightly waxier texture, but they will be less crispy.
  • How to store potato wedges: After they’ve cooled, store them in a tightly sealed container to prevent them from drying out.
  • Make-ahead tip: You can prep the potatoes by cutting them into wedges and seasoning them the night before. Just store them in the fridge, and bake them the next day when you're ready to eat.