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These cheesy garlic potato wedges baked until crisp are my go-to for speedy, flavorful sides. They're fluffy in the center and crunchy outside, transforming plain potatoes into a seriously addictive crowd-pleaser in hardly any time.
My family swipes these right off the tray. For parties or backyard dinners, I always make an extra pan. That cheesy herby cover turns simple wedges into something deliciously fun without a lot of hassle.
Tasty Ingredients
- Fresh parsley: Toss on top for a fresh finish and bright color Use cilantro if you want something different Whatever leafy herb you have works
- Parmesan cheese: Shred a wedge for epic flavor and melting Real Parmigiano Reggiano is worth grabbing!
- Italian herb seasoning: A sprinkle adds a herby kick Mix up dried basil oregano and thyme if you’re out of Italian blend Brands like McCormick are good too
- Garlic powder: Makes them super tasty without burning Make sure it smells amazing before adding
- Salt: Helps the potatoes shine and flavor stands out Use fine-grain so it spreads all over
- Extra virgin olive oil: Drizzle over for a crisp, golden outside Cheap olive oil does the trick, but fresh is best
- Russet potatoes: The trick to perfect crunch and soft inside Pick potatoes that don’t have any weird spots and feel firm
Simple Instructions
- Finish and Serve:
- Once they're out and hot, toss on fresh parsley or cilantro, then grab your favorite dip and dig in
- Bake to Perfection:
- Pop in the oven at 375°F Let them roast for around 25 to 35 minutes Flip your pan about halfway so they bake up golden and tender everywhere
- Arrange on Baking Sheet:
- Spread wedges skin down on a greased baking sheet so every edge gets crunchy and doesn’t stick
- Add Cheese and Seasoning:
- Toss parmesan over oiled wedges, then spin through your seasoning blend so every bite has flavor
- Mix the Coating:
- Mix garlic powder, salt, and Italian herbs in a bowl Just whisk until it smells yummy
- Coat the Potatoes:
- Dump wedges in a big bowl, pour olive oil everywhere, and make sure they all get slicked up
- Prep the Potatoes:
- Give your potatoes a good rinse and scrub, then slice lengthwise into about eight thick wedges per potato
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I can’t say enough about real parmesan It melts so perfectly and my family can’t resist grabbing pieces fresh from the tray When we make these for game day they’re gone way before anything else hits the table
Save Leftovers
Wait till leftovers cool then stick them in a container in the fridge for up to three days. Warm them up in your oven or toaster oven to bring back the crunch. Nuking them in the microwave softens them up a bit but you'll still love the taste
Ingredient Swaps
No russets? Yukon Golds make it extra creamy. Missing parmesan? Try asiago, romano, or a dairy-free sprinkle if you need. Want heat? Toss a little smoked paprika or cayenne in with the spices for a fiery kick
Ways to Serve
Serve these wedges with grilled chicken, burgers, or toss next to a hearty salad for lunch. We always keep little bowls of ranch or garlicky mayo handy for dipping. They're even awesome for breakfast next to eggs and bacon
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Fun Facts
Countries all over enjoy potato wedges as comfort food. The parmesan garlic combo mixes Italian vibes with classic American sides. Home-baked, they're lighter than fried versions but super satisfying and packed with flavor
Common Questions
- → How can I make these potato wedges extra crunchy?
Lay the wedges skin-side-up on your tray and don’t pile them on top of each other. Make sure you get a good olive oil coating and bake till you see a golden edge and can poke them with a fork easily.
- → Is it okay to swap parmesan with another cheese?
Absolutely, you can go for grated Pecorino Romano or mix up different hard cheeses. Just aim for something that melts and browns so you get that awesome taste.
- → What’s a tasty dip to serve alongside these wedges?
Ketchup is classic, but ranch, garlic aioli, or thick yogurt dips are awesome too. Try a few to find your favorite combo.
- → Can I use a different kind of potato besides Russet?
For sure. Yukon Golds are a good choice as well, though Russets stay the crispiest and the inside gets nice and fluffy because of their starchiness.
- → Is it possible to get these ready beforehand?
Slice and season them hours ahead if you need. Bake right before you want to eat for the best crunch. Warm up leftovers in the oven so they stay crisp.