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Best Baked Garlic Parmesan Potato Wedges Recipe: Crispy, Golden Perfection Every Time

When you’re craving something crispy, savory, and soul-satisfying, Baked Garlic Parmesan Potato Wedges hit the spot like nothing else. This recipe combines the rustic charm of oven-baked potatoes with the bold flavors of garlic, herbs, and nutty Parmesan cheese — all with a perfectly crispy edge. Not only are they irresistibly good, but they’re also easy to make and healthier than deep-fried versions.

Let’s walk through the step-by-step method to create these golden wedges of joy.

Ingredients

Here’s what you’ll need:

• 4 medium russet potatoes, scrubbed clean (no need to peel)
• ¼ cup olive oil
• 3 cloves garlic, finely minced
• ½ cup grated Parmesan cheese (freshly grated for best flavor)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried Italian herbs (such as basil, oregano, and thyme)
• Optional garnish: fresh parsley, more Parmesan, or a side of dipping sauce (like ranch or garlic aioli)

Step-by-Step Method

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). A hot oven is key to crisping up the edges of the potatoes. Line a baking sheet with parchment paper or foil and lightly grease it with olive oil or nonstick spray.

Step 2: Cut the Potatoes into Wedges

Slice each potato in half lengthwise, then cut each half into 3 to 4 wedges depending on the potato’s size. You should get about 6–8 wedges per potato.

Tip: Keep the wedges as uniform in size as possible so they cook evenly.

Step 3: Soak the Wedges (Optional but Recommended)

For ultra-crispy results, soak the potato wedges in cold water for 30 minutes. This helps remove excess starch, which can prevent them from crisping up. After soaking, drain and dry them thoroughly with a clean towel or paper towels.

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