Garlic Parmesan Potato Wedges


  • 4 large russet potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley optional, for garnish
  • 1/4 cup chopped fresh basil optional, for garnish
  • Ranch or marinara sauce optional, for dipping


Preheat the Oven:

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Potatoes:

  • Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture and flavor.
  • Cut each potato into wedges by first cutting in half lengthwise, then cutting each half into 4-6 wedges, depending on the size of the potato.

Season the Potato Wedges:

  • In a large bowl, combine the olive oil, minced garlic, garlic powder, onion powder, paprika, dried Italian seasoning, salt, and pepper.
  • Add the potato wedges to the bowl and toss to coat evenly with the seasoning mixture.

Bake the Potato Wedges:

  • Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
  • Sprinkle the grated Parmesan cheese evenly over the potato wedges.
  • Bake in the preheated oven for 35-45 minutes, turning the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.

Garnish and Serve:

  • Remove the potato wedges from the oven and let them cool slightly.
  • If desired, sprinkle with chopped fresh parsley and basil for added flavor and a pop of color.
  • Serve the garlic Parmesan potato wedges hot, with ranch or marinara sauce on the side for dipping.

Leave a Comment