Crispy on the outside. Fluffy on the inside. Coated in buttery garlic and finished with a generous shower of Parmesan. These garlic parmesan potato wedges are the kind of side dish that quietly steals the spotlight from whatever main you planned to serve.
They’re simple. Comforting. Familiar in the best way.
This is the recipe you make when you want something better than basic fries but don’t want to fuss with deep frying or complicated steps. Just real potatoes, everyday pantry ingredients, and an oven that does the heavy lifting.
Whether they’re piled next to grilled chicken, served with burgers, or eaten straight off the pan while standing at the counter, these wedges always disappear fast.
Why These Garlic Parmesan Potato Wedges Work So Well
There’s a reason this recipe keeps finding its way back onto the menu.
The potatoes roast instead of fry, which means less mess and easier cleanup. The garlic cooks gently in the oven, losing its bite and turning mellow and fragrant. Parmesan melts just enough to cling to every ridge and corner, creating crisp, salty edges without weighing the potatoes down.
And the texture? That’s the real win.
Soft centers. Golden crusts. Little crunchy bits where the cheese hits the pan. Every wedge has something going on.
No fancy techniques. No special equipment. Just smart layering of flavor.
Ingredients You’ll Need
This recipe keeps things straightforward. Every ingredient has a job, and none of them are hard to find.
Potatoes
-
Russet potatoes are the top choice here. They’re starchy, which gives you that fluffy interior and crisp exterior. Yukon Golds work too if that’s what you have, but the texture will be slightly creamier.
Olive Oil
-
Helps the wedges brown evenly and keeps them from drying out. A light coating goes a long way.
Garlic
-
Fresh garlic is key. Minced finely so it spreads evenly and doesn’t burn.
Parmesan Cheese
-
Freshly grated Parmesan melts and crisps better than the pre-shredded kind. It also tastes sharper and saltier, which is exactly what you want here.
Italian Seasoning
-
A simple blend that adds just enough herbal flavor without overpowering the garlic and cheese.
Salt and Black Pepper
-
Season generously. Potatoes need salt to shine.
Optional Fresh Parsley
-
Adds a pop of color and a little freshness at the end. Not required, but nice if you have it.
Choosing the Right Potatoes
Potatoes do most of the heavy lifting in this recipe, so choosing the right kind matters.
Russet potatoes are ideal because they have a high starch content and low moisture. That combination creates crisp edges and a light, fluffy inside once roasted. They also hold their shape well when cut into wedges.
Look for potatoes that feel firm and heavy for their size, with smooth skins and no green spots or sprouts. Medium to large potatoes work best so the wedges aren’t too small or thin.
If you’re using Yukon Golds, expect slightly softer edges and a creamier texture. Still delicious. Just different.
How to Cut Potato Wedges the Right Way
Cutting the potatoes evenly makes a big difference in how they cook.
Start by washing and scrubbing the potatoes well. Leave the skins on. They add texture and flavor.
Slice each potato in half lengthwise. Place the cut side down, then slice each half into three or four wedges depending on the size of the potato. Try to keep them as uniform as possible so they roast evenly.
Too thin and they’ll dry out. Too thick and they won’t crisp properly. Aim for wedges about ½ to ¾ inch thick at the widest point.
Garlic Parmesan Potato Wedges Recipe
Ingredients
-
4 large russet potatoes
-
¼ cup olive oil
-
4 cloves garlic, minced
-
¾ cup freshly grated Parmesan cheese
-
1 teaspoon Italian seasoning
-
1 teaspoon salt
-
½ teaspoon black pepper
-
Fresh parsley, chopped (optional)
Step-by-Step Instructions
Step One: Prep the Oven and Pan
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This helps prevent sticking and makes cleanup easier.
Give yourself plenty of space on the pan. Crowding the wedges will cause them to steam instead of roast.
Step Two: Prepare the Potatoes
Wash and scrub the potatoes thoroughly. Pat them dry with a clean kitchen towel.
Cut the potatoes into even wedges and place them in a large mixing bowl.
Dry potatoes roast better. That extra minute with a towel is worth it.
Step Three: Season the Wedges
Drizzle the olive oil over the potatoes.
Add the minced garlic, Italian seasoning, salt, and black pepper.
Toss everything together until the wedges are evenly coated. Use your hands if needed to make sure the oil and seasonings reach every surface.
Step Four: Add the Parmesan
Sprinkle about two-thirds of the Parmesan cheese over the seasoned potatoes.
Toss again gently. The cheese should stick to the oil-coated wedges, forming a light coating rather than clumps.
Save the remaining cheese for later.
Step Five: Arrange on the Baking Sheet
Spread the potato wedges out on the prepared baking sheet in a single layer.
Place them skin-side down when possible. This helps the cut sides crisp up beautifully.
Make sure there’s space between each wedge. That airflow is what gives you golden edges instead of soggy potatoes.
Step Six: Roast Until Golden
Place the baking sheet in the preheated oven.
Roast for 35 to 40 minutes, flipping the wedges halfway through.
You’re looking for deep golden color and crisp edges. Cooking time may vary slightly depending on the size of your wedges and your oven.
Step Seven: Finish with More Parmesan
During the last 5 minutes of cooking, sprinkle the remaining Parmesan cheese over the wedges.
Return the pan to the oven and let the cheese melt and lightly crisp.
This final layer adds extra flavor and those irresistible cheesy bits along the edges.
Step Eight: Garnish and Serve
Remove the wedges from the oven.
Sprinkle with fresh parsley if using. Serve immediately while they’re hot and crisp.
They’re best straight from the pan.
Tips for Extra Crispy Potato Wedges
If you want maximum crunch, a few small tweaks can make a big difference.
-
Don’t overcrowd the pan. Use two baking sheets if needed. Space equals crispiness.
-
Dry the potatoes well. Moisture is the enemy of browning.
-
Use freshly grated Parmesan. It melts and crisps better than pre-shredded cheese.
-
Flip halfway through. This ensures even browning on both sides.
-
Serve immediately. These wedges are at their best right out of the oven.
Flavor Variations to Try
This recipe is a great base. Once you’ve made it once, it’s easy to tweak.
Spicy Garlic Parmesan Wedges
Add ½ teaspoon of crushed red pepper flakes or a pinch of cayenne to the seasoning mix.
Herb-Forward Version
Replace Italian seasoning with fresh rosemary or thyme, finely chopped.
Extra Garlicky
Roast a whole head of garlic alongside the potatoes. Squeeze the soft cloves over the wedges before serving.
Cheesy Upgrade
Add a small handful of shredded mozzarella during the last few minutes of baking for a melty finish.
Lemon Parmesan
Finish with a squeeze of fresh lemon juice just before serving. Bright and unexpected.
What to Serve with Garlic Parmesan Potato Wedges
These wedges are incredibly versatile.
They pair well with:
-
Grilled or roasted chicken
-
Burgers and sliders
-
Steak or pork chops
-
Fried or baked fish
-
Sandwiches and wraps
They also work as a snack or appetizer with dipping sauces like ranch, garlic aioli, sour cream, or marinara.
Make-Ahead and Storage Tips
These wedges are best fresh, but leftovers can still be enjoyed.
In the Fridge
Store cooled wedges in an airtight container for up to three days.
Reheating
Reheat in a 400°F oven or air fryer until hot and crisp again. Avoid the microwave if possible. It softens the texture.
Freezing
Freezing isn’t recommended. The texture changes and they lose their crispness.
Common Questions
Can I use pre-minced garlic?
You can, but fresh garlic gives better flavor. Jarred garlic tends to be milder and slightly bitter when roasted.
Can I make these in an air fryer?
Yes. Cook at 380°F for about 18–22 minutes, shaking halfway through. Add the final Parmesan near the end.
Do I need to peel the potatoes?
No. The skins add texture and help the wedges hold their shape.
Can I use another cheese?
Parmesan works best, but pecorino romano is a good substitute. Avoid softer cheeses for roasting.
Garlic Parmesan Potato Wedges
Ingredients
- 4 large russet potatoes scrubbed and cut into wedges
- ¼ cup olive oil
- 4 cloves garlic minced
- ¾ cup freshly grated Parmesan cheese divided
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly coat it with cooking spray.
- Scrub the potatoes well, pat them dry, and cut them into even wedges. Place the wedges in a large mixing bowl.
- Add the olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss until the potatoes are evenly coated.
- Sprinkle about two-thirds of the Parmesan cheese over the wedges and toss gently so the cheese sticks to the potatoes.
- Spread the wedges out on the prepared baking sheet in a single layer, leaving space between each one. Place them skin-side down when possible.
- Bake for 35 to 40 minutes, flipping the wedges halfway through, until they are golden brown and crisp on the edges.
- During the last 5 minutes of baking, sprinkle the remaining Parmesan cheese over the wedges and return them to the oven until the cheese melts and lightly crisps.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
A Simple Side That Always Delivers
Garlic parmesan potato wedges are one of those recipes that never feels tired.
They’re easy enough for a weeknight. Special enough for guests. And flexible enough to pair with just about anything.
Crispy edges. Soft centers. Bold garlic flavor. Salty Parmesan in every bite.
Once you make them this way, plain potatoes just won’t cut it anymore.
