Why You’ll Love This Recipe

I like this recipe because it transforms basic potatoes into something truly special with minimal effort. The combination of olive oil, garlic powder, Italian seasoning, and Parmesan creates a savory coating that bakes up crisp and fragrant. I love serving these with a side of ranch dressing or ketchup—they pair perfectly with just about anything, from grilled meats to sandwiches or even on their own as a snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 Russet potatoes, sliced into wedges (make sure the shape is similar)
1 1/2 tablespoons Italian seasoning
Salt and pepper to taste
4 tablespoons olive oil
2 teaspoons garlic powder
1/2 cup shredded Parmesan cheese
Ranch dressing or ketchup, for serving (optional)
Parsley for garnishing (optional)

Directions

1. I start by preheating the oven to 375°F (190°C) and greasing a large baking sheet.

2. In a large mixing bowl, I add the potato wedges, olive oil, garlic powder, Italian seasoning, salt, pepper, and Parmesan cheese.

3. I toss everything together until all the wedges are evenly coated with the seasoning and cheese.

4. I arrange the seasoned wedges in a single layer on the prepared baking sheet, making sure they’re not overlapping so they crisp up nicely.

5. I bake them for 25–35 minutes, turning once halfway through, until they’re golden brown and tender when pierced with a fork.

6. Once baked, I transfer the wedges to a serving platter and sprinkle with chopped parsley for a touch of freshness.

7. I serve them hot with my favorite dips—usually ranch dressing or classic ketchup.

Servings and Timing

This recipe serves about 4 people. The prep time is 15 minutes, cook time is 30 minutes, for a total of 45 minutes.

Variations

I like playing around with the seasonings to keep things interesting. Sometimes I add a pinch of smoked paprika for extra depth or a dash of chili powder for a spicy version. When I want a cheesy twist, I use a mix of Parmesan and mozzarella. For a more rustic flavor, I swap Italian seasoning for fresh rosemary or thyme. I’ve also made them with sweet potatoes for a slightly sweeter, caramelized version that’s just as delicious.

Storage/Reheating

I store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and bake at 375°F for about 10 minutes until crispy again. I avoid microwaving them since that tends to make them soggy. If I want to freeze them, I lay them out on a tray until solid, then transfer them to a freezer-safe bag—perfect for quick reheating later.

FAQs

Can I use other types of potatoes?

Yes, I sometimes use Yukon Gold or red potatoes, but Russets give the crispiest result.

Should I peel the potatoes?

I like to keep the skins on for texture and flavor, but peeling them is totally fine if preferred.

Can I make them in an air fryer?

Absolutely! I air fry at 400°F for about 15–18 minutes, shaking halfway through.

Why aren’t my wedges getting crispy?

Make sure they’re spread out in a single layer and not touching. Overcrowding can cause them to steam instead of crisp.

Can I use grated Parmesan instead of shredded?

Yes, but I prefer shredded—it melts and browns better.

How do I make them spicier?

I add cayenne pepper or crushed red pepper flakes to the seasoning mix.

Can I make them dairy-free?

Yes, I skip the cheese or replace it with a dairy-free Parmesan alternative.

What dips go best with these wedges?

I love serving them with ranch, garlic aioli, spicy mayo, or honey mustard.

Can I prepare them ahead of time?

I cut and season the wedges ahead of time and store them in the fridge for up to a few hours before baking.

How do I know when they’re done?

I check by piercing one with a fork—it should go through easily, and the outside should be crisp and golden.

Conclusion

These Baked Garlic Parmesan Potato Wedges are one of my favorite easy side dishes. I love how flavorful and crispy they turn out with so little effort. The garlic, Parmesan, and herbs make them completely addictive, and they pair with almost anything. Whether I make them for a family dinner or as a quick snack, they always disappear fast—and I always end up wishing I’d made more.