Description

Crispy on the outside and fluffy within, these baked garlic parmesan potato wedges are bursting with herby, cheesy flavor—perfect for snacks, sides, or parties.

Ingredients

4 large russet potatoes
3 tbsp olive oil
4 cloves garlic, freshly minced
1/2 cup grated Parmesan cheese
2 tsp Italian seasoning
1 tsp paprika (smoked or sweet)
Salt and pepper to taste
Fresh chopped parsley (optional)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
Scrub potatoes clean and slice into wedges (each potato yields 6–8 wedges).
In a large bowl, mix olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Toss potato wedges until evenly coated.
Arrange wedges in a single layer on the baking sheet, skin-side down where possible. Sprinkle Parmesan generously over the top.
Bake for 35–40 minutes, flipping halfway, until golden brown and crisp on the edges.
Remove from oven, garnish with parsley if using, and serve hot with your favorite dipping sauce.

Notes

For extra crispiness, soak potato wedges in cold water for 30 minutes, then dry thoroughly before seasoning.
Serve with garlic aioli, ranch, or marinara for dipping.
Yukon Gold or sweet potatoes can be used as alternatives.
For a vegan version, substitute Parmesan with plant-based cheese.