Baked Garlic Parmesan Potato Wedges

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Baked Garlic Parmesan Potato Wedges – these easy baked potato wedges are our favorite fries! They are crispy, cheesy, garlicky, salty, and perfect for dipping in ketchup or your favorite sauces! 

Parmesan Potato Wedges served with ketchup

Favorite Potato Wedges

I usually crave sweets more than salty foods, but put a plate of hot French fries in front of me and I will have a hard time resisting one or two…or a big handful.

Our boys looooooove French fries. Put a plate of fries in front of them and they won’t make a peep. They will devour them and have ketchup all over their cute little faces.

Our favorite fries are these Baked Garlic Parmesan Potato Wedges. They are baked in the oven, not fried, but you will never know it because they are SO good!

Baked Potato Wedges dipped in ketchup

The Secret to Crispy Potato Wedges

I love these potato wedges because they are baked, but still crispy! The secret? We soak the potato wedges in ice water for 30 minutes before putting them into the oven. I know it sounds kind of crazy to put the potato wedges in water to make them more crispy, because you think it would make them soggy, but nope! Soaking them in water removes excess potato starch and makes the potato wedges extra crispy!

parmesan potato wedges with parsley and dipping sauce

Baked Potato Wedges

When the potato wedges are done soaking, we toss them with olive oil, garlic, rosemary, and grated Parmesan cheese. The, season with salt and pepper and go ahead and bake the potato wedges at 425 degrees until crispy!

When the potato wedges come out of the oven, I dress them up with a little freshly chopped parsley. Serve warm and dip in your favorite sauces!

Baked Potato Wedges with garlic and parmesan

Dip Potato Wedges in Fry Sauce

Our boys love ketchup and fry sauce. If you don’t live in Utah, you are probably wondering what in the world is “fry sauce?”  Fry Sauce is a mixture of ketchup and mayo! I don’t get the obsession, but most Utahns love it, including our boys:)

How to make Baked Potato Wedges

Parmesan Potato Wedges dipped in ketchup

Serve these crispy Baked Potato Wedges with Garlic Parmesan as an appetizer or alongside any meal! They are our favorite fries and I think you will love them too!

If you like these baked potato wedges, you might also like:

Baked Garlic Parmesan Potato Wedges

These easy baked fries are our favorite! You will never know they are baked because they are so crispy and delicious!
5 from 3 votes
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 hour 5 minutes


  • 8 small russet potatoes cut into wedges
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1/4 teaspoon dried rosemary
  • 1/2 cup grated parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley for garnish
  • Ketchup or other sauces for serving, optional


  1. Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. Place the potato wedges in a large bowl of ice water. Soak for 30 minutes.
  3. While the potatoes are soaking, combine the olive oil, garlic, and dried rosemary in a small bowl.
  4. Drain the potatoes and pat them dry with a paper towel. Place the potato wedges back in the bowl. Drizzle the olive oil and garlic mixture over the potatoes and gently toss until wedges are well coated.
  5. Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle 1/4 cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
  6. Bake for 35 minutes, flipping halfway, or until the potatoes are crisp and golden brown. Remove from oven and sprinkle the remaining parmesan cheese over the wedges. Garnish with chopped parsley.
  7. Serve warm with ketchup or other sauces, if desired.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. There is a famous restaurant in Park City that soaks their fries in ice water and fresh lemon juice for thirty minutes, which I always do for homemade fries, but this adds a whole new dimension to try it with roasted fries! I don’t know why I didn’t think of that! Try it with adding lemon juice.

    1. I worked in a restaurant that made their own fries. They always cut them fresh daily then put them in the coolers in vats of ice water to blanche. Otherwise they don’t bake or fry properly.

  1. These look so good, I can hardly wait to try them. Did you peel the potatoes before cutting into wedges?

  2. I’m going to make these in a few minutes, to be eaten with some wings! They look so yummy! Thank you for this recipe, I will let you know how mine was eaten!

  3. I’m super looking forward to trying these this week! But why in the world would you think Utah is the only state with fry sauce? Lol

  4. Chester alert: I made these but only had frozen fries because it was before my monthly shopping trip (3 hours into town) so as I said I only had frozen fries but it worked nicely I only had to skip to soaking and well work around the temp difference in cooking but they tasted great gave a zip to a frozen fry and they loved them I also had to skip the salt as my father that lives with us is on a salt restricted diet so I just took his off and salted the rest still yummy thanks great way to make them from scratch or dress up frozen

  5. I’m very curious to the reason for soaking the wedges in cold water for 30 minutes. Would this be to draw out the starch possibly? These look sooo good. I will definitely make them!

  6. 5 stars
    These were the BEST potato wedges we have every had. Have to be honest was on the phone so I couldn’t flip them mid way through but still the BEST. I think the icing the potatoes made the difference. This will me made again. You know they were good- my first comment.

  7. 5 stars
    I made these tonight and they were amazing! I made them with meatloaf. Having only 1 oven I had to cook them at 400 degrees instead of 425 degrees. Once the meatloaf was done I put the potato wedges under the broiler for about 2-3 minutes to finish up crisping them. These will become a part of our regular rotation. Thank you for sharing.

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