Golden and crisp on the outside, soft and fluffy on the inside—baked garlic parmesan potato wedges are the ultimate comfort side dish. Each bite bursts with herby, cheesy flavor.
Easy to make and always a crowd-pleaser, these wedges pair perfectly with anything from burgers to roast chicken or stand alone with a creamy dipping sauce.
Star Ingredients in These Baked Garlic Parmesan Potato Wedges
- Russet potatoes – Their starchy texture crisps up beautifully in the oven while keeping the inside tender.
- Olive oil – Coats the potatoes for a golden finish and helps the seasoning adhere.
- Parmesan cheese – Adds rich, savory depth and crisps to a delightful crunch on the edges.
- Garlic powder – Infuses each wedge with mellow garlic flavor without overpowering or turning bitter.
- Fresh rosemary – Brings earthy, aromatic warmth that balances the richness.
- Salt and pepper – Essential seasoning to enhance and round out the flavor.
How to Make These Golden Beauties
Start by cutting your scrubbed russet potatoes into thick wedges and placing them directly on a baking sheet. Drizzle generously with olive oil, then shower with parmesan, rosemary, garlic powder, salt, and pepper.
Toss the wedges lightly, then arrange them cut-side down in a single layer for even roasting. Bake in a hot oven until crispy on the edges and fork-tender inside, flipping once midway through. A quick broil at the end adds extra crunch.
Finish with a dusting of parmesan and a scatter of fresh parsley. For dipping, whisk up a creamy basil fry sauce with Greek yogurt, mayo, and herbs—cool, tangy, and perfectly complementary.
Tips & Flavor Twists for Potato Perfection
For crispier wedges, soak the cut potatoes in cold water for 30 minutes to draw out excess starch, then pat dry thoroughly before baking. Opt for freshly grated parmesan rather than pre-shredded varieties for better melt and flavor.
If you’re a spice lover, sprinkle in a pinch of smoked paprika or crushed red pepper. For a zesty kick, try adding lemon zest or a squeeze of fresh lemon juice over the wedges before serving.
Want a cheesy overload? Melt some mozzarella on top during the final five minutes of baking. For a rustic look and flavor, leave the skins on as directed—just be sure to scrub them well.
Storing and Reheating: Keep the Crispy Alive
To store leftovers, let the wedges cool fully, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat and maintain that crisp edge, avoid the microwave—instead, use the oven or an air fryer. Bake at 375°F for 10–12 minutes or until hot and crisped.
For freezing, flash-freeze wedges on a baking sheet until solid, then store in a zip-top bag. Reheat from frozen in the oven at 400°F until warmed through and golden.
Baked Garlic Parmesan Potato Wedges
Ingredients
- 2 tsp minced fresh rosemary
- 1 Tbsp minced fresh parsley for garnish (optional)
- 1/2 cup finely shredded parmesan divided, with extra for serving
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 4 large Russet potatoes about 2 – 2 1/2 lbs, scrubbed, rinsed, and cut into wedges
- 1 1/2 tsp garlic powder or 1 Tbsp minced fresh garlic
- Creamy Basil Fry Sauce:
- 1/8 tsp garlic powder
- 1/4 cup light mayonnaise
- 2 pinches salt
- 2 1/2 Tbsp milk with more if needed to thin
- 1/4 cup plain Greek yogurt
- 1/2 tsp dried basil
Instructions
- Preheat the oven to 400°F and coat an 18×13-inch baking sheet with non-stick spray. Cut each cleaned potato in half lengthwise, then slice into approximately 8 large wedges per potato. Arrange the wedges on the prepared sheet. Drizzle the potatoes with olive oil, then scatter over the parmesan, rosemary, garlic powder, salt (about 1 tsp), and pepper (around 1/4 tsp). Toss gently to coat evenly, then spread them out in a single layer, ensuring each wedge rests on one cut side. Place the tray in the oven and roast for 30 to 35 minutes, flipping each wedge to the opposite cut side halfway through the cook time. For added crispiness, broil the wedges for 1 to 2 minutes at the end. Once out of the oven, sprinkle with additional parmesan and parsley if desired, and serve while hot.
- For the sauce, combine all the ingredients in a small bowl and whisk until smooth. Serve alongside the warm wedges.
