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Crispy Baked Potato Wedges

These Crispy Baked Potato Wedges are coated in olive oil, Italian spices, garlic, and parmesan cheese and baked to crispy perfection!
4.8 from 4 votes
Prep Time 10 minutes
Cook Time 35 minutes
A white bowl containing a serving of crispy baked potato wedges.

These Crispy Baked Potato Wedges are one of my favorite ways to cook potatoes! Coated in a heavenly blend of Italian spices, garlic, and parmesan cheese, this crispy oven-baked potato wedges recipe is sure to become one of your family’s favorite side dishes.

What’s better than French fries? Well, not much…that’s just the truth. But these Crispy Baked Potato Wedges with their garlic and parmesan seasonings sure come in a close second. They’re the best of French fries without the mess of deep frying.

A white bowl containing a serving of crispy baked potato wedges.

These easy-to-make baked potato wedges are delightfully crispy on the outside and so tender and fluffy on the inside. And there’s no frying – just a generous coating of olive oil before you pop them in the oven.

If you’re a French fry lover, you’re going to really enjoy this recipe. These crispy potato wedges are a great healthy alternative for an easy side dish that can be served with almost anything from grilled steaks to sandwiches to fried chicken.

And be sure to try them with ranch dressing for dipping. Even better than catsup! They’re also the perfect size for your little ones to manage on their own.

Whether you’re dipping them in comeback sauce, ranch dressing, or tomato jam, these baked garlic parmesan potato wedges are sure to satisfy!

❤ Why We Love This Recipe


  • Healthier, easier version of French fries.
  • Perfectly seasoned with an aromatic blend of spices.
  • Cheesy, crispy, salty, and fluffy.
  • Serves as both a side dish and a great appetizer.

🛒 About the Ingredients


All ingredients needed to make the recipe.

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  • Potatoes The best potatoes for this recipe are any variety you’d use for baking, such as russets (also called Idaho). I don’t recommend waxy potatoes (such as red potatoes). Russet potatoes cook up with a fluffy, dry interior making them ideal for baking.
  • Parmesan CheeseUse finely grated parmesan, not shredded, for this recipe. The old standard Kraft in the green box is perfect!
  • Olive Oil Use your favorite olive oil. The more expensive extra virgin olive oil is not necessary but will work if that’s what you have on hand.
  • Spices The spices used are a mixture of garlic powder, Italian seasoning, and salt.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Crispy Baked Potato Wedges


  1. Preheat the oven to 375 degrees.
  1. Wash and dry the potatoes.
  2. Cut lengthwise into long wedges.

TIP: If you feel the potatoes you’re using are just too long, cut the wedges in half crosswise.

  1. Lightly oil a large baking sheet with a small amount of the olive oil.
  2. Add the potato wedges in an even layer to the baking sheet and drizzle with the remaining oil.
  1. Combine the salt, garlic powder, Italian spices, and grated parmesan cheese. Sprinkle evenly over the potato wedges.
  2. Toss very well to coat all potato wedges with the mixture.

TIP: Alternately, place the potatoes, oil, and spices in a large bowl. Toss everything together well and then transfer to the sheet pan. I toss it all on the baking tray to save cleaning another dish.

  1. Spread the wedges into a single layer on the baking sheet.

TIP: Try to place the wedges with the cut side against the baking sheet. It’s not absolutely crucial but will give the best crispy results.

  1. Bake for 30-35 minutes until golden brown, turning wedges halfway through cooking.

TIP: Use a flexible spatula to turn the potatoes with a few flips rather than trying to turn each individual piece.

Finished potato wedges on a baking sheet with a bowl of ranch dipping sauce.
  1. Serve with ranch dressing or other sauces for dipping, if desired.

🔀 Recipe Variations


  • Maybe parmesan and garlic aren’t your favorite flavors? Then try using a different spice blend. You might prefer a Mexican-inspired blend of chili powder, chipotle powder, cumin, and oregano.
  • Make the recipe super spicy by using a mixture of paprika, cayenne pepper, onion powder, ground black pepper, and crushed red pepper flakes.
  • If wedge shapes aren’t your thing, use any shape you do like. Cubes, shoestrings, waffles, crinkles, or rounds would all be delicious. Keep in mind that smaller shapes may require less cooking time.
  • Choose a dipping sauce like homemade buttermilk ranch, ketchup, aioli, or sour cream with chives to serve on the side.
  • Garnish with finely chopped green onion before serving.
  • Try this recipe with sweet potatoes for a delicious variation.
Finished potato wedges on a baking sheet with a bowl of ranch dipping sauce.

💡 Recipe Tips and Ideas


  • Avoid using shredded parmesan as it melts too quickly in the oven. Finely grated parmesan, on the other hand, will brown and toast nicely.
  • Don’t want to buy a premade jar of Italian seasoning? You can make your own Italian spice blend by combining basil, oregano, rosemary, thyme, and marjoram.
  • It’s tempting to line the baking sheet with parchment paper for easy cleanup. However, the potatoes need direct contact with the metal baking sheet to achieve a crispy outer surface.

🍚 Storage Information


Any leftovers may be stored in an airtight container in the fridge for up to 4 days. I find that these homemade fries are best reheated in the oven (425 degrees for 8-10 minutes) or the air fryer (350 degrees for 3-5 minutes).

🕒 How to Make Ahead


To make ahead, slice the potatoes and toss with the oil and seasonings up to 8 hours in advance. Store the prepared wedges in an airtight container in the fridge. Remove and allow them to come to room temperature for about 30 minutes before baking.

🍽 Make it a Meal


Not sure what to pair with these garlic parmesan potato wedges? I recommend serving them alongside heartier main dishes such as my air fryer taco burgers, grilled boneless chicken thighs, or slow cooker barbecued ribs.

❓ Frequently Asked Questions


Can I substitute other cheeses in this recipe?

Absolutely! These garlicky potatoes would also pair really well with other hard cheeses similar to parmesan such as asiago, romano, or grana padano.

Should I boil the potatoes before baking?

Although it’s not necessary, you can parboil the potatoes before baking them in the oven. This will help the outside of the wedges to get nice and crispy and will shorten the oven cooking time.

Can I make garlic parmesan potato wedges in the air fryer?

Yes! Oil and season the wedges as directed. Preheat the air fryer to 350°F and cook for 15-20 minutes. The resulting fries should be soft in the middle and extra crispy on the outside.

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

A white bowl containing a serving of crispy baked potato wedges.

Crispy Baked Potato Wedges

These Crispy Baked Potato Wedges are coated in olive oil, Italian spices, garlic, and parmesan cheese and baked to crispy perfection!
4.75 from 4 votes
Print It Rate It Save
Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 217kcal
Author: Lana Stuart

Ingredients

  • 3 large baking potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mixed Italian spices
  • ¼ cup grated parmesan cheese
  • Ranch dressing optional

Instructions

  • Preheat the oven to 375 degrees.
  • Wash and dry the potatoes.
  • Cut lengthwise into wedges.
  • Lightly oil a large baking sheet with a small amount of the olive oil.
  • Add the potato wedges in an even layer to the baking sheet and drizzle with the remaining oil.
  • Combine the salt, garlic powder, Italian spices, and grated parmesan cheese. Sprinkle evenly over the potato wedges.
  • Toss very well to coat all potato wedges with the mixture.
  • Spread the wedges into a single layer on the baking sheet.
  • Bake for 30-35 minutes turning wedges halfway through cooking.
  • Serve with ranch dressing or other sauces for dipping, if desired.

Notes

  • Avoid using shredded parmesan as it melts too quickly in the oven. Finely grated parmesan, such as Kraft in the familiar green can, is what’s needed here.
  • Try to place the wedges with the cut side against the baking sheet for the best crispy results.
  • Use a flexible spatula to turn the potatoes with a few flips rather than trying to turn each individual piece.
  • Any leftovers may be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven (425 degrees for 8-10 minutes) or the air fryer (350 degrees for 3-5 minutes).
  • To make in an air fryer: Oil and season the wedges as directed. Preheat the air fryer to 350°F and cook for 15-20 minutes.

Nutrition Information

Serving 1 | Calories 217kcal | Carbohydrates 30g | Protein 5g | Fat 9g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 6g | Cholesterol 5mg | Sodium 699mg | Potassium 687mg | Fiber 2g | Sugar 1g | Vitamin A 56IU | Vitamin C 9mg | Calcium 77mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Parmesan Garlic Baked Potato Wedges from @NevrEnoughThyme https://www.lanascooking.com/parmesan-garlic-baked-potato-wedges

— This post was originally published on October 19, 2016. It has been updated with new photos and additional information.

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3 Comments

  1. Mmm parmesan and garlic is the best and these sound SO much better than plain potato wedges. They look so pretty, too!

  2. Remember the potato wedges that the IGA sold when we were growing up? We all thought that those were good, but these beat those hands down!

    Miss P