Crispy potato wedges show up everywhere—from casual dinners to game day spreads—
but not all of them are worth reaching for.
The best ones come out of the oven deeply golden, with crunchy edges,
fluffy centers, and just the right hit of garlic and parmesan.

At home, these baked garlic parmesan potato wedges have become one of those go-to sides that disappears fast.

You’ll notice it the moment they come out of the oven
—everyone reaching in for “just one more” while they’re still hot.

There’s a reason they’re so popular. You get that crave-worthy crispiness without frying, plus a bold, savory coating that sticks to every bite. And the best part? They’re surprisingly simple to make, with just a handful of pantry ingredients.

For Garlic Parmesan Potato Wedges

Russet Potatoes – these are ideal for wedges because they crisp up nicely on the outside while staying soft and fluffy inside.
Olive Oil – helps the potatoes roast evenly and gives them that golden, crispy finish.
Salt – brings out the natural flavor of the potatoes and balances the seasoning.
Garlic Powder – adds a bold, savory garlic flavor that coats every bite.
Italian Seasoning – a blend of herbs that gives the wedges extra depth and a subtle herby taste.
Parmesan Cheese – melts and crisps in the oven, creating a rich, cheesy coating that makes these wedges irresistible.

Garlic Parmesan Oven-Baked Potato Wedges

These oven-baked potato wedges come out crisp on the outside and soft on the inside, coated in a flavorful blend of garlic, herbs, and parmesan. They’re simple to prepare and make a great alternative to fried sides.

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Course: Side Dish

Cuisine: American

Keyword: Garlic Parmesan Oven-Baked Potato Wedges

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Notes

Ingredients

3–4 large russet potatoes
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese

Instructions

Set your oven to 375°F (190°C) and lightly grease a baking sheet.
Cut the potatoes into wedge-shaped pieces and transfer them to a large bowl. Drizzle with olive oil and toss until evenly coated.
In a separate small bowl, mix together the salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the potatoes, then add the parmesan cheese. Toss everything thoroughly to ensure even coverage.
Place the wedges on the baking sheet in a single layer, positioning them skin-side down.
Bake for 25–35 minutes, or until the wedges are golden and tender when pierced with a fork. If desired, top with fresh parsley before serving.

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How do I get crispy potato wedges?
Make sure the wedges are spread out in a single layer on the baking sheet. If they’re too close together, they’ll steam instead of crisp. Giving them space is the secret to those golden, crispy edges.
Do I need to flip the wedges while baking?
It’s optional, but I highly recommend it. Flipping halfway through helps both sides brown evenly and gives you that perfect texture all around.
Can I make these without parmesan cheese?
Yes, you can skip it if needed. Just keep in mind that parmesan adds both flavor and a slightly crispy coating, so the wedges may be a bit less rich without it.
What are the best potatoes to use?
Russet potatoes work best for this recipe. They bake up nice and fluffy inside while getting crisp on the outside—exactly what you want in a good wedge.
Why didn’t my wedges turn crispy?
This usually comes down to moisture or overcrowding. Be sure to dry your potatoes well after cutting, and don’t pile them on the pan. A little extra space makes a big difference!