Name: Crispy Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large russet potatoes, sliced into wedges; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional, for garnish)

Why You’ll Love Crispy Garlic Parmesan Potato Wedges Recipe

The wedges get a crispy, golden exterior while staying soft and fluffy inside.
The Parmesan‑garlic coating gives them rich, savory flavor that’s far beyond ordinary fries.
They require simple pantry ingredients and minimal prep, yet deliver a restaurant‑quality result at home.
Great versatility: serve them as a side dish with burgers or sandwiches, or as a snack or appetizer with your favorite dipping sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb. (about 3 to 4) russet potatoes, skin on
2 Tbsp. olive oil
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground paprika

Optional for serving: chopped fresh chives, Ranch or bleu cheese dressing, Sriracha ketchup or regular ketchup

Directions

Preheat your oven to 425 °F. Line a large baking sheet with parchment paper.
Rinse the potatoes and pat them dry. Cut each potato into wedges and place in a large bowl. Drizzle with olive oil and toss to coat evenly.
In a small bowl, mix together the Parmesan cheese, Italian seasoning, salt, pepper, garlic powder, and paprika. Sprinkle this mixture over the potato wedges and toss to coat.
Arrange the wedges in a single layer on the prepared baking sheet. Bake for 35–40 minutes, until the wedges are tender and golden.
Remove from oven. If desired, sprinkle with fresh chopped chives. Serve immediately with your favorite dipping sauce.

Servings and timing

Makes about 6 servings
Prep time: about 10 minutes
Cook time: about 35 minutes
Total time: around 45 minutes

Variations

For extra crispiness, you can soak the cut potato wedges in cold water for 20–30 minutes, then pat dry before seasoning and baking.
Swap or add additional seasonings to suit your taste — for example, smoked paprika, onion powder, or a pinch of chili powder for a bit of heat.
Try different cheeses: instead of Parmesan, you could use grated Pecorino Romano or a sharper hard cheese for a different flavor profile.
You can leave the potato skin on (as in the original recipe) for more texture — or peel them if you prefer a smoother bite.

Storage/Reheating

Store any leftover wedges in an airtight container in the refrigerator for up to 2–3 days. Reheat in a preheated oven at medium-high heat (about 190–200 °C / 375–400 °F) for 8–10 minutes to restore some crispiness. Reheating in an oven or air fryer is preferable over a microwave, which can make them soggy.

FAQs

How do I pick the best potatoes for wedges?

Russet potatoes work best because their starchy texture helps the wedges get crispy on the outside while staying soft inside.

Can I use other types of potatoes instead of russet?

Yes — you can use Yukon Gold or other waxy potatoes, though the texture will be slightly different (less fluffy inside, perhaps).

Do I need to leave the skin on?

Leaving the skin on gives the wedges extra texture and rustic flavor — but you can peel them if you prefer a smoother result.

Can I make these wedges ahead of time?

You can prep and season the wedges ahead of time, but it’s best to bake them just before serving so they stay crispy.

What dipping sauces go well with these wedges?

Classic options like ketchup, Sriracha ketchup, Ranch or bleu cheese dressing work well. You can also try sour cream with chives, garlic aioli, or a spicy mayonnaise.

How can I make the wedges extra crispy?

Make sure the potato wedges are completely dry before seasoning (pat with paper towels). Use enough olive oil, and bake at high temperature (425 °F). Also, don’t overcrowd the baking sheet.

Can I bake them at a lower temperature if I dislike high heat?

You could, but the high heat helps get that crispy crust — lowering the temperature will likely result in softer, less crispy wedges.

What if I want to make a larger batch?

Just scale up the ingredients proportionally; use multiple baking sheets if needed so the wedges stay in a single layer and bake evenly.

Can I freeze these potato wedges?

Freezing after baking is not ideal, since reheating may make them soggy — it’s better to freeze raw seasoned wedges (if you like), then bake from frozen, though results may vary.

Are these wedges suitable for vegetarians?

Yes — this recipe is vegetarian (assuming your cheese is vegetarian‑friendly), as it uses potatoes, oil, cheese, and seasonings.

Conclusion

If you’re craving a crunchy, savory side dish or snack that’s easy to prepare but tastes indulgent — these crispy garlic Parmesan potato wedges deliver. With a simple method and straightforward ingredients, you can enjoy fluffy, tender potato wedges with a golden, cheesy crust right at home. Perfect with burgers, sandwiches, or just on their own with your favorite dip.