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Delicious Garlic Parmesan Potato Wedges on a plate with herbs

Garlic Parmesan Potato Wedges

Crispy on the outside, tender on the inside, these garlic Parmesan potato wedges are your perfect side dish or snack, hit with a garlicky oil, and finished with melted Parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Potato Wedges
  • 4 large large potatoes (Russets or Yukon Gold), skins on Use Russets for crispier texture and Yukon Golds for creaminess.
Garlic Seasoning
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese Finely grated for even coverage.
  • 1 teaspoon paprika Smoked paprika is a good swap for deeper flavor.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, optional For garnish and brightness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Position a rack in the middle.
  2. Wash the potatoes and cut each one into 6 to 8 even wedges. Keep the skins on for crispiness and nutrients.
  3. In a large bowl, whisk together the olive oil, minced garlic, paprika, salt, and black pepper.
  4. Add the potato wedges to the bowl and toss until every wedge is evenly coated.
Baking
  1. Arrange the wedges in a single layer on a baking sheet, giving each piece some space so hot air can circulate.
  2. Bake for 25 to 30 minutes, turning the wedges once halfway through to ensure even browning.
  3. Once golden and crisp, pull the tray from the oven and immediately sprinkle grated Parmesan over the hot wedges.
  4. Return the pan to the oven for about 5 minutes so the cheese melts and adheres to the wedges.
Serving
  1. Remove from the oven, garnish with chopped parsley if using, and serve warm.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 1g

Notes

For best texture when reheating leftovers, use an oven or air fryer rather than a microwave. Consider par-baking for events to keep wedges crisp when serving.

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