Baked Garlic Parmesan Potato Wedges
These thick, skin-on wedges bake with a golden-orange coating of garlic, paprika, herbs, and toasted Parmesan. The cut sides brown while the centers stay tender, with some pale potato still visible beneath the cheese.
No soak is required. Dry the potatoes, give them room on the baking sheet, and turn them gently so the Parmesan stays on the wedges. Bake time depends on their thickness, so check the largest wedge for tenderness before serving. Makes 4 side-dish servings in about 45 to 50 minutes.
Ingredients for Garlic Parmesan Potato Wedges
- 2 pounds russet potatoes, about 3 medium to large potatoes, scrubbed and unpeeled (900g)
- 3 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese (45g)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fine salt, plus more to taste after baking
- 1/4 teaspoon freshly ground black pepper
Optional for serving: 1 tablespoon chopped fresh parsley and ketchup for dipping.
How to Bake Garlic Parmesan Potato Wedges
- Preheat the oven: Heat to 400°F (205°C). Lightly oil a rimmed metal baking sheet or line it with parchment rated for 400°F. Have a second sheet ready if the wedges will not fit without overlapping.
- Cut and dry: Cut each potato in half lengthwise, then cut each half lengthwise into about 4 substantial, similarly sized wedges. Keep the skins attached and pat the cut surfaces thoroughly dry.
- Coat the wedges: Toss the potatoes with the olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper. Add the Parmesan and toss again so it clings to the cut faces. The oil should coat the wedges thinly without pooling.
- Bake the first side: Arrange the wedges on one cut side in a single layer, with small gaps between them. Bake uncovered for about 15 minutes, until the undersides begin to brown.
- Turn and finish: Gently slide a thin spatula beneath each wedge to loosen the browned cheese, then turn it onto its other cut side. Bake for another 15 to 20 minutes, checking from 25 minutes total. The cut faces and Parmesan should be golden brown, and a fork should enter the thickest wedge without resistance. If the cheese has browned but the center is firm, continue baking while watching for overly dark spots.
- Serve: Transfer to a shallow bowl with some coated cut faces showing. Taste before adding more salt; Parmesan saltiness varies. Scatter with parsley if using, and serve ketchup separately.
How to Keep the Wedges from Steaming or Sticking
Wet potatoes or an overcrowded pan can leave the wedges pale and soft. Dry the cut surfaces and use two sheets rather than overlap the pieces. At the halfway turn, ease the spatula under each wedge instead of scraping forcefully; toasted Parmesan can stick to the pan.
Do You Need to Soak the Potatoes?
Not for this method. You can soak the cut wedges if you prefer, but it adds preparation time. Dry them thoroughly before adding oil and seasoning so surface moisture does not interfere with browning.
Garlic, Parmesan, and Potato Options
The finely grated Parmesan bakes onto the cut faces to form irregular toasted bits. Adding it only after baking will give a different finish. For fresh garlic instead of garlic powder, toss minced garlic with a little oil and add it at the halfway turn so it does not spend the full bake in the hot oven.
Yukon Gold potatoes can replace russets. Keep the wedges substantial and similarly sized, then judge them by browning and fork-tenderness rather than expecting identical timing.
Serving and Leftovers
Serve the wedges hot as a side or appetizer, with dipping sauce on the side so the coating does not soften. For another garlic-forward potato side, try garlic butter roasted baby potatoes with sage.
Refrigerate leftovers promptly in a covered container. Reheat them spread out and uncovered in the oven until hot and the edges regain some firmness. They will not be as crisp as freshly baked wedges.
Nutrition
Approximate nutrition per serving, based on 4 side-dish servings without optional parsley or ketchup: 315 calories, 9g protein, 14g fat, and 41g carbohydrates. Per 100g of cooked wedges: approximately 160 calories, 4g protein, 7g fat, and 21g carbohydrates. Per-100g values vary with moisture lost during baking.
Equipment
- Rimmed metal baking sheet
- Oven
- Knife
- Mixing bowl
- Thin spatula
Ingredients
For the Wedges
- 2 pounds russet potatoes, about 3 medium to large potatoes, scrubbed and unpeeled (900g)
- 3 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese (45g)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fine salt, plus more to taste after baking
- 1/4 teaspoon freshly ground black pepper
Optional for Serving
- 1 tablespoon chopped fresh parsley
- Ketchup for dipping
Instructions
- Preheat the oven to 400°F (205°C). Lightly oil a rimmed metal baking sheet or line it with parchment rated for 400°F. Prepare a second sheet if needed to avoid overlapping the wedges.
- Cut each potato in half lengthwise, then cut each half lengthwise into about 4 substantial, similarly sized wedges. Pat the cut surfaces thoroughly dry.
- Toss the potatoes with the olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Add the Parmesan and toss again so it clings to the cut faces.
- Arrange the wedges on one cut side in a single layer with small gaps between them. Bake uncovered for about 15 minutes, until the undersides begin to brown.
- Gently slide a thin spatula beneath each wedge to loosen the browned cheese, then turn each wedge onto its other cut side.
- Bake for another 15 to 20 minutes, checking from 25 minutes total. The cut faces and Parmesan should be golden brown, and a fork should enter the thickest wedge without resistance.
- Transfer to a serving bowl. Taste before adding more salt, then scatter with parsley if using and serve with ketchup on the side.
Tips
- Dry the cut potato surfaces thoroughly to help them brown.
- Leave small gaps between wedges, using two baking sheets if needed.
- Use a thin spatula to loosen the toasted Parmesan gently when turning the wedges.
- Check the thickest wedge for fork-tenderness; baking time depends on wedge thickness.
- Taste before adding extra salt because Parmesan saltiness varies.
Variations
- Yukon Gold Potato Wedges: Replace the russet potatoes with Yukon Gold potatoes and check for browning and fork-tenderness rather than relying on the same timing.
- Fresh Garlic Wedges: Replace the garlic powder with minced garlic tossed with a little oil, and add it at the halfway turn.