If you’re craving a crispy, cheesy side dish that hits all the comfort food notes without deep frying, these Baked Garlic Parmesan Potato Wedges are the answer. With a crunchy exterior, fluffy center, and a coating of garlic, parmesan, and herbs, they’re the perfect balance of texture and flavor.
Instead of frying, this version uses the oven to deliver crunchy potato wedges that are still indulgent—just lighter. Make them for game day, weeknight dinners, or anytime you’re craving garlic and cheese-covered carbs.
Before baking, make sure your potatoes are properly stored and washed. Follow USDA safety guidelines to avoid spoilage and maximize freshness—especially if you’re prepping ahead.
Curious which type of parmesan cheese will give you the best melt and crisp? This guide from the Cheese Science Toolkit breaks down the differences between grated and shredded parmesan and why it matters for oven-baked recipes.
These Baked Garlic Parmesan Potato Wedges pair perfectly with protein-packed mains like our garlic parmesan chicken meatloaf or panko crusted baked fish — both of which echo the herby, cheesy flavor profile of this side.
❤️ Why You’ll Love These Wedges
- Baked instead of fried – less mess, fewer calories
- Coated in fresh garlic, olive oil, and parmesan
- Super crispy on the outside, soft inside
- Great with dipping sauces
- Naturally gluten-free and vegetarian
🥔 Ingredients
- 3–4 large russet potatoes
- 3 tbsp olive oil
- 4 garlic cloves, minced (or 1½ tsp garlic powder)
- ⅔ cup grated parmesan cheese
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp dried parsley or Italian seasoning (optional)
🔪 Step-by-Step Instructions
Making Baked Garlic Parmesan Potato Wedges is easier than you think. Follow this step-by-step guide to achieve crispy, golden wedges that are packed with garlicky, cheesy flavor. The secret lies in the prep—and we’re walking you through every detail.
🥔 Step 1: Wash and Prep the Potatoes
Start by choosing the right kind of potato. Russet potatoes are the best for this recipe due to their high starch content and thick skin, which crisp up beautifully when baked.
- Scrub each potato clean under cold water
- Leave the skin on for texture and structure
- Cut each potato in half lengthwise, then cut each half into 4 wedges for a total of 8 per potato
- Try to keep wedges uniform in size so they cook evenly
Tip: You can also use Yukon Golds for a slightly creamier texture, but they won’t get as crisp as russets.
💧 Step 2: Soak the Wedges
Soaking is not optional if you want truly crispy potato wedges. This step removes excess surface starch and helps them bake up crisp instead of soft or soggy.
- Place the potato wedges in a large bowl of cold water
- Let them soak for at least 30 minutes, or up to 1 hour
- After soaking, drain and pat the wedges very dry using paper towels
Moisture is the enemy of crispness—dry potatoes bake better!
🍶 Step 3: Make the Garlic Parmesan Coating
In a separate large bowl, mix the flavor base. This is where the magic happens:
- Add 3 tbsp of olive oil
- Stir in 4 cloves of minced fresh garlic (or use garlic powder for milder flavor)
- Mix in ⅔ cup of grated parmesan cheese
- Add 1 tsp paprika, ½ tsp salt, and ½ tsp black pepper
- Optional: Add 1 tsp of dried parsley or Italian seasoning for extra herby flavor
Stir until the mixture becomes a thick, slightly oily paste that will coat the wedges well.
🧂 Step 4: Coat the Potatoes
- Add the dried potato wedges into the bowl with the garlic-parmesan mixture
- Use your hands or a large spoon to toss the wedges thoroughly until each piece is evenly coated
Make sure each wedge has visible garlic and parmesan stuck to its surface—that’s where the crisp comes from!
🔥 Step 5: Arrange and Bake
- Preheat your oven to 425°F (220°C)
- Line a large baking sheet with parchment paper or lightly greased foil
- Place the coated wedges skin-side down in a single layer on the tray
- Leave a bit of space between each wedge for airflow
Optional: Preheat the baking sheet in the oven for 5 minutes before adding the wedges to enhance bottom crispiness.
⏱️ Step 6: Bake and Broil
- Bake for 35–40 minutes, flipping halfway through for even browning
- After baking, switch the oven to broil for 2–3 minutes to achieve that final crisp, bubbly top
The wedges should be golden brown on the outside and fork-tender on the inside with pockets of melted parmesan and roasted garlic.
Serve hot with your favorite dipping sauce and enjoy your new favorite oven-baked potato side dish!
🔥 Tips for Extra Crispy Wedges
If you’re aiming for crispy, golden-brown potato wedges that deliver a satisfying crunch with every bite, these expert tips will help you take your baked garlic parmesan wedges to the next level. Achieving that perfect texture in the oven requires a few small but critical adjustments in technique, temperature, and timing.
Hosting a game-day gathering? These wedges shine alongside spicy mango lime wings and garlic butter bacon cheeseburger rollups to create a bold, crave-worthy appetizer spread.
💧 1. Soak the Potatoes
Soaking is one of the most overlooked yet most important steps.
- Soak raw potato wedges in cold water for at least 30 minutes
- This removes excess surface starch, which can cause sogginess
- Pat them completely dry after soaking — moisture = soft spots
Bonus tip: You can soak them in the fridge for up to 24 hours in advance for meal prep ease.
🌡️ 2. Use High Heat
A hot oven helps potatoes crisp instead of steam.
- Set your oven to 425°F (220°C) — don’t go lower
- A hotter oven ensures a browned, crispy exterior while cooking the inside fully
- Preheating your baking tray also adds extra sizzle when the wedges hit the pan
🧻 3. Don’t Overcrowd the Tray
Air circulation is key for even baking.
- Lay the wedges out in a single layer with space between each
- Overcrowding causes them to steam instead of roast
- Use two trays if necessary — or bake in batches
🧀 4. Use the Right Cheese
Grated parmesan is ideal because it adheres well and crisps up beautifully.
- Avoid pre-shredded cheese — it contains anti-caking agents
- Use finely grated real parmesan for the crispiest coating
- Toss it with oil, garlic, and spices for a better crust
🔄 5. Flip Halfway Through
This ensures an evenly crisped surface on all sides.
- Flip wedges once at the 20-minute mark
- Spoon any leftover garlic-parmesan mixture back onto the top before returning to oven
🔥 6. Finish with a Quick Broil
Broiling gives your wedges that restaurant-style crunch.
- After baking, broil for 2–3 minutes
- Watch closely to avoid burning the cheese
- You’ll get blistered, golden edges and melty parmesan
Apply these tips, and your garlic parmesan potato wedges will come out of the oven beautifully crisp, golden, and loaded with flavor — no fryer required!
🍟 Air Fryer Instructions
Want even faster results?
- Preheat air fryer to 400°F
- Air fry for 18–22 minutes, shaking halfway
- Use less oil (1–2 tbsp is plenty)
Air fryer potato wedges come out extra crisp with a slightly shorter cook time.
🍯 Best Dipping Sauces
Pair your wedges with:
- Garlic aioli
- Ranch dressing
- Spicy sriracha mayo
- Classic ketchup
- Parmesan cheese dip
🥗 What to Serve With These Wedges
These wedges make an excellent side for:
- Burgers or sandwiches
- Grilled chicken or steak
- Game day platters
- Soups and salads
- BBQ and picnic-style meals
🧊 How to Store & Reheat
Got leftovers? Good news — Baked Garlic Parmesan Potato Wedges are easy to store and reheat, and with the right methods, you can bring back their crispy texture and cheesy flavor just like they were fresh out of the oven.
Follow these simple tips to store and reheat your wedges the right way without sacrificing taste or texture.
For a lighter lunch idea, wrap up the leftovers and serve them with cheesy garlic chicken wraps — the textures complement each other beautifully.
🥡 How to Store
To keep your potato wedges from getting soggy, it’s crucial to store them properly.
✅ In the Refrigerator:
- Let the wedges cool completely at room temperature
- Place them in an airtight container or wrap tightly in foil
- Store in the refrigerator for up to 4 days
Avoid storing warm wedges — the trapped steam can soften the crust and make them soggy.
🚫 Can You Freeze Them?
Technically, yes — but it’s not recommended.
- Freezing baked potato wedges often results in a mushy texture after reheating
- Parmesan may separate or become grainy when frozen and thawed
- If you do freeze, flash-freeze first (freeze in a single layer on a tray before transferring to a bag)
Best practice: Make fresh or only store in the fridge for short-term use.
🔁 How to Reheat
Warming up your wedges the right way will bring back that oven-baked crispiness. Here are your best options:
🔥 In the Oven (Best Method):
- Preheat to 375°F (190°C)
- Place wedges on a parchment-lined tray
- Bake for 10–12 minutes, flipping halfway
- Broil for 1–2 minutes at the end for added crunch
🍟 In the Air Fryer:
- Set air fryer to 350°F (175°C)
- Cook for 4–6 minutes
- Shake halfway through for even reheating
⚠️ In the Microwave (Quickest, but Least Crispy):
- Place wedges on a microwave-safe plate
- Cover loosely with a paper towel
- Heat for 1–2 minutes, checking after 30-second intervals
Microwaving is fast, but it won’t restore the crisp — only use it when you’re short on time.
By storing and reheating properly, you can enjoy leftover garlic parmesan wedges that are still crispy, flavorful, and perfect as a next-day snack or side!
❌ Common Mistakes to Avoid
- Not soaking the potatoes = soggy wedges
- Overcrowding the tray = uneven crisping
- Adding parmesan too early = burnt cheese
- Not flipping = one soggy side
🔢 Nutrition Info (Per Serving)
- Calories: 230
- Fat: 10g
- Carbs: 28g
- Protein: 6g
- Naturally gluten-free & vegetarian
❓ Frequently Asked Questions
Do I have to soak the potato wedges?
Yes! It removes starch for extra crisp and helps them bake evenly.
Can I use sweet potatoes instead?
Absolutely—just reduce the baking time slightly (around 30–35 mins).
Is baking better than frying?
Yes—less oil, fewer calories, easier cleanup, and still crispy.
Can I prep these ahead?
Yes. You can slice and soak the potatoes, then store in the fridge overnight in water.
🧠 LSI & NLP Keyword Suggestions
- oven roasted potato wedges
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✅ Final Thoughts
These Baked Garlic Parmesan Potato Wedges are the kind of recipe that turns simple ingredients into something spectacular. Crispy, cheesy, garlicky, and oh-so-satisfying, they’re proof you don’t need a deep fryer to enjoy golden perfection.
Serve them hot with your favorite dip, and watch them disappear before they even make it to the table. 🧄🧀🥔