Garlic Parmesan Potato Wedges

Update : April 7, 2026

why make this recipe

This recipe makes a simple, tasty side or snack. It uses common ingredients and cooks fast in the oven. The wedges come out crisp on the outside and soft inside. Kids and adults like them.

introduction

Garlic Parmesan Potato Wedges are easy to make and full of flavor. If you enjoy garlic and potatoes with a savory twist, try the garlic butter beef bites with potatoes for another quick meal idea.

how to make Garlic Parmesan Potato Wedges

Wash the potatoes well. Cut each potato into wedges. Mix olive oil, minced garlic, salt, and pepper in a big bowl. Toss the wedges in the oil mix so each piece is coated. Place the wedges in one layer on a baking sheet. Sprinkle Parmesan over them before baking. Bake until they are golden and crisp. For a slow cooked meal with similar flavors, you can also look at slow-cooker garlic butter beef potatoes for ideas on a hands-off dinner.

Ingredients :

4 large potatoes, 3 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley (optional)

Directions :

Preheat your oven to 425°F (220°C).
Wash and cut the potatoes into wedges.
In a large bowl, combine the olive oil, minced garlic, salt, and black pepper.
Add the potato wedges to the bowl and toss until they are well coated.
Spread the potato wedges on a baking sheet in a single layer.
Sprinkle the Parmesan cheese over the top.
Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Garnish with fresh parsley if desired and serve hot.

how to serve Garlic Parmesan Potato Wedges

Serve hot right from the oven. They go well with ketchup, ranch, or a simple yogurt dip. You can also serve them with grilled vegetables or a green salad.

how to store Garlic Parmesan Potato Wedges

Let them cool to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

tips to make Garlic Parmesan Potato Wedges

Cut wedges the same size so they cook evenly.
Do not crowd the baking sheet. Give each wedge space to get crispy.
Pat potatoes dry after washing to help them crisp.
Use a fine grate for the Parmesan so it melts and sticks.

variation (if any)

Add paprika or smoked paprika for a mild smoky taste.
Use garlic powder instead of fresh garlic for a milder flavor.
Try adding a pinch of Italian seasoning or dried rosemary.

FAQs

Q: Can I use baby potatoes?
A: Yes. Cut them in halves or quarters and adjust the bake time until tender.

Q: Can I bake at a lower temperature?
A: You can, but they may take longer and be less crispy. 425°F gives a good crisp outside.

Q: Can I make these without Parmesan?
A: Yes. They will still taste good with garlic and salt. Add a little extra olive oil or herbs for flavor.

Q: Can I freeze cooked wedges?
A: You can freeze them, but texture may change. Reheat in the oven to improve crispness.