Baked Parmesan Garlic Potato Wedges

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Written By Robby Macaay

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Baked parmesan garlic potato wedges are so incredibly easy and have the best savory flavor! These crispy wedges are roasted to perfection and guaranteed to be a huge hit. Grab your favorite dipping sauce and enjoy!

These baked potato wedges are always a hit with my family. We love them even more with some homemade dipping sauces! Try mumbo sauce, Cane’s sauce, or comeback sauce!

Garlic Parmesan Baked Potato Wedges

Craving some crispy, cheesy goodness? Look no further than these garlic parmesan baked potato wedges! They’re one of my go-to appetizers, and I know once you give them a try, you’ll love them just as much.

They’re so easy to make too! Just toss some potato wedges with olive oil, garlic powder, Italian seasoning, and Parmesan cheese, then bake until golden brown. They’re the perfect side dish for any meal, or a delicious snack on their own. So grab your favorite dipping sauce- ketchup, fry sauce, anything you like! They’re sure to satisfy your cravings for a salty snack and leave you reaching for another.

Ingredient List

Just a few simple ingredients here to give your potato wedges the best possible flavor and texture! Measurements for each ingredient are in the recipe card at the end of the post.

  • Russet Potatoes: These are the potatoes you want for wedges – big and starchy for the best crisp. Yukon potatoes are another type of starchy, buttery potato that would work well.
  • Olive Oil: Coats the wedges and helps them get nice and golden brown.
  • Garlic Powder: For a punch of savory flavor! You can also go bold and use fresh minced garlic instead.
  • Italian Seasoning: A mix of herbs like oregano and basil to help infuse flavor.
  • Parmesan Cheese: Melty, salty cheese that makes the baked potato wedges taste so good.
  • Salt and Pepper: Simple seasonings to make all the other flavors pop! Add as much or as little as you like.
  • Fresh Parsley (Optional): Chopped for a garnish on top.

Should I Peel My Potatoes?

In this recipe for baked potato wedges I recommend not peeling the potatoes. The best part is that thick, crispy crust to enjoy after baking.

How Do You Make Baked Parmesan Garlic Potato Wedges?

These potato wedges are so no-fuss and easy to make. You get a perfectly crispy outer layer without the hassle of frying them in oil!

  1. Preheat Oven, Prepare Wedges: Preheat oven to 400 degrees Fahrenheit. Cut each potato lengthwise in half. Then cut each half into three wedges.
  2. Season: In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, salt and pepper.
  3. Bake: Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake for 25-30 minutes until they are golden brown and crispy.
  4. Enjoy: Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.
3-photo collage of the potato slices being prepared.

Soaking your raw potato wedges in hot water for 10 minutes before baking helps give them more of a crispy outside.

The cooked potato wedges on a baking sheet.

Dipping Sauces to Serve Your Baked Potato Wedges With

This garlic parmesan baked potato wedges are amazing on their own, but even better paired with a thick, flavorful sauce. Here are a few of my favorites!

Boom Boom Sauce

5 mins

White BBQ Sauce

5 mins

Remoulade Sauce

5 mins

Polynesian Sauce

5 mins

Closeup of parmesan garlic baked potato wedges.

Storing Leftovers / Reheating

These potato wedges are best enjoyed fresh out of the oven when they’re nice and crispy. Storing them in the fridge can make them a bit soft, but if you have a lot of extras, this is definitely an option. They’ll stay good in the fridge in an airtight container for a day or two. Reheat them in the oven to revive some of the crispiness. (10 minutes at 350 degrees Fahrenheit should do the trick!) Keep in mind that the texture won’t be quite the same.

Dipping a potato wedge in ketchup.

Other Tried and True Potato Appetizers

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  • Preheat oven to 400°. Cut each potato lengthwise in half. Cut each half into three wedges.

  • In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated parmesan salt and pepper.

  • Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake for 25-30 minutes until they are golden brown and crispy.

  • Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.

Originally posted April 23, 2019
Updated on March 11, 2024

Calories: 404kcalCarbohydrates: 38gProtein: 13gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 26mgSodium: 1110mgPotassium: 813mgFiber: 4gSugar: 1gVitamin A: 321IUVitamin C: 9mgCalcium: 345mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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