Potato wedges tossed with garlic, olive oil, and grated parmesan cheese and baked to crispy perfection.  Then they are topped with fresh parsley or basil for a pop of freshness.  A perfect easy recipe to complete any meal!

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It’s the middle of the week, and you have your main dish prepped and planned, but you need a great side dish or two to round out the meal.  On those nights when you have a protein, but need some side dishes on your plate…I’ve got you covered!  Crispy potatoes can be cooking away in the oven while you grill something, sautee something, or if you have something in the crock pot.  This is a delicious recipe and an easy side dish for the win!

Here are some examples of main proteins to serve with my baked potato wedges recipe:

• Steak in a cast iron skillet
• Burgers 
• Chicken on the grill
• Your favorite fish recipe – Here’s mine: Salmon on the grill
• Crockpot pulled pork for sandwiches or sliders
• Chicken Sandwiches
• BBQ Pulled chicken in the crock pot for sandwiches
• Chicken baked with a Panko Parmesan Crust
• Meatloaf

A few simple INGREDIENTS needed for Crispy Baked Potato Wedges

• Large Russet Potatoes
• Garlic powder – you could add a sprinkle of onion powder too if you like
• Grated parmesan cheese
• Olive oil
• Flatleaf parsley (or fresh basil) –  This recipe is best with fresh herbs but you could use Italian Seasoning in a pinch
• Salt and black pepper to taste

INSTRUCTIONS for parmesan potato wedges recipe:

-Preheat the oven to 375 degrees F.

-Take each potato and scrub the outside of the potato until it’s very clean.  Cut potatoes into wedges, about 8 per potato depending on the size.

-Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat.-In a small bowl whisk together salt, garlic powder, and parmesan cheese.

-Sprinkle potato wedges with the cheese seasoning blend, and toss to coat.

-Place potato wedges on a large baking sheet in a single layer.  For easy clean up you can use a piece of parchment paper, but you don’t have to.

-Bake for 25-35 minutes until potatoes are fork-tender and golden brown, flip once halfway through.  The baking time may vary depending on your oven.

– Sprinkle with freshly chopped parsley (or basil) and salt to taste.

Baked Garlic Parmesan Potato Wedges Tips

How do you keep garlic Parmesan potato wedges from getting soggy?

Before tossing the potatoes in the oil and seasonings, use paper towels to pat them completely dry. The paper towels will absorb any extra starch to ensure the wedges will bake up perfectly brown and crispy.

How do you store baked garlic Parmesan potato wedges?

Allow the cooked garlic Parmesan potato wedges to cool completely. Place them in an airtight container lined with paper towels and refrigerate for up to 3-4 days. To reheat leftover wedges, place them in a 400° F oven for 5-10 minutes, turning them once halfway. You can also microwave them for 10 seconds first to soften them up on the inside and then finish them off in the oven. The wedges will get crispier the longer you leave them in the oven, but they can dry out fast, so keep an eye on them while they reheat. If you have an air fryer, lightly coat the leftover wedges with oil and cook them for 3-5 minutes at about 380°.

What dipping sauces should you serve with potato wedges?

For kids, ketchup is always a match for potato wedges— But my husband hates ketchup!  He prefers his potato wedges with a little hot sauce.  Or for another option, these are also fantastic with basil aioli.  Yum!

What are some other ways to make these potato wedges?

Experiment with different flavors to suit your tastes. You can use freshly minced garlic in place of the garlic powder. Other seasonings to try include onion powder, paprika, parsley, rosemary, sea salt or freshly cracked pepper. As far as the type of potato, I think the ideal spud for this recipe is Russet potatoes, as they tend to be larger in size and can produce longer wedges. Their interior flesh is dry and their skin is thick, so the wedges will bake up crisp on the outside and fluffy and tender on the inside. You can also use Yukon Gold potatoes with good results they will just be a bit softer.

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