Easy Crispy Garlic Parmesan Potato Wedges Recipe

If you're tired of the same old side dishes, these Crispy Garlic Parmesan Potato Wedges are about to become your new best friend. They're everything you want in a potato: crispy on the outside, fluffy on the inside, and loaded with savory garlic and salty Parmesan.

I get it—weeknights are busy. You need something that comes together without a lot of fuss. These wedges are just that. Toss, bake, and you're done. They pair beautifully with grilled chicken, a juicy steak, or even a big salad for a meatless meal.

About the Ingredients

4 large russet potatoes (about 2.5 lbs / 1.1 kg), scrubbed

Russets give the crispiest wedges due to their high starch content. Yukon Golds work too but won't be as crispy.

3 tablespoons (45 ml) olive oil

Use a good-quality olive oil for best flavor. Avocado oil is a great neutral substitute.

1 teaspoon garlic powder

Garlic powder distributes flavor better than fresh garlic here. If using fresh, mince 2 cloves finely.

1/2 teaspoon smoked paprika

Adds a subtle smokiness; regular paprika works if that's what you have.

1/2 teaspoon salt, plus more for sprinkling

Kosher salt is ideal; adjust to your taste.

1/4 teaspoon black pepper

Freshly ground is best for flavor.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better and tastes superior to pre-shredded. If using pre-shredded, add it later to prevent burning.

2 tablespoons chopped fresh parsley

For garnish; dried parsley can be used in a pinch, but fresh brightens the dish.

Tips & Tricks

• Soak the cut wedges in cold water for 30 minutes to remove excess starch; pat dry thoroughly before tossing with oil.
• Don't overcrowd the baking sheet—give each wedge breathing room so they roast, not steam.
• Flip the wedges halfway through baking for even browning.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Wash and dry the potatoes thoroughly.

2. Cut the Wedges

Slice each potato in half lengthwise, then cut each half into 4-6 wedges, depending on size. Aim for about 1/2-inch thick wedges for even cooking.

3. Season the Potatoes

In a large bowl, combine the wedges, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss well to coat every wedge evenly.

4. Arrange on Baking Sheet

Spread the wedges in a single layer on the prepared baking sheet, skin-side down. Make sure they don't overlap.

5. Bake Until Golden

Bake for 25 minutes, then flip each wedge using tongs. Continue baking for another 15-20 minutes until golden brown and crispy on the edges.

6. Add Parmesan and Broil

Sprinkle the Parmesan over the hot wedges and return to the oven. Broil for 2-3 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.

7. Garnish and Serve

Remove from the oven, sprinkle with fresh parsley, and serve immediately while hot and crispy.

Delicious Variations

Spicy Kick

Add 1/2 teaspoon cayenne pepper or red pepper flakes to the seasoning mix.

Herb Lovers

Toss the baked wedges with fresh rosemary and thyme before serving.

Cheesy Loaded

Top with shredded cheddar, crumbled bacon, and green onions for a loaded version.

How to Store Crispy Garlic Parmesan Potato Wedges

Frequently Asked Questions

Give these crispy wedges a try tonight—they're simple, satisfying, and sure to become a family favorite. Small steps, big impact.

Crispy Garlic Parmesan Potato Wedges

These Crispy Garlic Parmesan Potato Wedges are oven-baked to golden perfection—easy, flavorful, and perfect for weeknight dinners.

★★★★½ 4.8 (187 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 4 large russet potatoes (about 2.5 lbs / 1.1 kg), scrubbed
• 3 tablespoons (45 ml) olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more for sprinkling
• 1/4 teaspoon black pepper
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Wash and dry the potatoes thoroughly.
2. 2Cut the Wedges — Slice each potato in half lengthwise, then cut each half into 4-6 wedges, depending on size. Aim for about 1/2-inch thick wedges for even cooking.
3. 3Season the Potatoes — In a large bowl, combine the wedges, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss well to coat every wedge evenly.
4. 4Arrange on Baking Sheet — Spread the wedges in a single layer on the prepared baking sheet, skin-side down. Make sure they don't overlap.
5. 5Bake Until Golden — Bake for 25 minutes, then flip each wedge using tongs. Continue baking for another 15-20 minutes until golden brown and crispy on the edges.
6. 6Add Parmesan and Broil — Sprinkle the Parmesan over the hot wedges and return to the oven. Broil for 2-3 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.
7. 7Garnish and Serve — Remove from the oven, sprinkle with fresh parsley, and serve immediately while hot and crispy.

👨‍🍳 Chef's Note: For extra crispiness, soak the cut wedges in cold water for 30 minutes before patting them dry. This removes excess starch.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.