Baked Garlic Parmesan Potato Wedges

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 homemade 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!

Ingredients for Potato Wedges

• Russet potatoes– wash them really well before cutting them into wedges. Make sure you cut them into wedges that are the same size so they cook evenly.
• Olive oil– toss the potatoes in olive oil so they get nice and crispy in the oven.
• Garlic– garlic and potatoes are a match made in heaven.
• Rosemary– if you haven’t tried rosemary on potatoes, you have been missing out! This herb adds so much flavor!
• Parmesan cheese– cheesy, salty, and SO good!
• Parsley– I add chopped Italian parsley when the potatoes come out of the oven for a pop of freshness!

The Secret to Crispy Potato Wedges

I love these potato wedges because they are baked, but still crispy! Here are my tips for achieving crispy potatoes every single time!

• First, 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!
• Cook the potatoes at a high temperature, 425 degrees F, so the potatoes get nice and crispy.
• Don’t overcrowd the pan. We use two large baking sheets so we can space out the potato wedges. Give them space on the sheet so they can crisp up!

How to Make Baked Potato Wedges

• Place the potato wedges in a large bowl of ice water. Soak for 30 minutes to remove the starch.
• Preheat oven to 425 degrees F, you want the oven nice and HOT. Line two large baking sheets with parchment paper and set aside.
• While the potatoes are soaking, combine the olive oil, garlic, and dried rosemary in a small bowl.
• Drain the potatoes and pat them dry with a paper towel. Make sure they are completely dry. Place the potato wedges back in the dry bowl, make sure it is dry. Drizzle the olive oil and garlic mixture over the potatoes and toss until wedges are well coated.
• Place potato wedges on the prepared baking sheets, in an even layer, making sure they aren’t touching.
• Sprinkle ¼ cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
• 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 freshly chopped parsley.

Perfect for Dipping!

We love dipping the potato wedges in a variety of sauces. Here are a few of our favorites!

• Ketchup
• Honey Mustard
• BBQ Sauce
• Fry Sauce
• Tzatziki Sauce

Serving Suggestions

You can serve these baked potato wedges as an appetizer, snack, or along side any meal. We love serving them with:

• Guacamole Bacon Burgers
• Chicken Tenders
• Homemade Fish Sticks
• French Dip Sandwiches
• Italian Beef Sandwiches
• Honey Mustard Chicken

More Potato Recipes

• Sweet Potato Wedges
• Sweet Potato Fries
• Garlic Mashed Potatoes
• 3-Ingredient Roasted Parmesan Pesto Potatoes
• Twice Baked Potatoes

Side Dishes

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!

4.67 from 6 votes

PrintSave RecipeReview

Prep Time 30 mins

Cook Time 35 mins

Total Time 1 hr 5 mins

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 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
• Kosher salt and black pepper, to taste
• 2 tablespoons chopped parsley, for garnish
• Ketchup or other sauces, for serving

Instructions

 

• Place the potato wedges in a large bowl of ice water. Soak for 30 minutes.
• Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
• While the potatoes are soaking, combine the olive oil, garlic, and dried rosemary in a small bowl.
• 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.
• Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle ¼ cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
• 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.
• Serve warm with ketchup or other sauces, if desired.

Nutrition

Calories: 257kcal, Carbohydrates: 39g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 6mg, Sodium: 107mg, Potassium: 902mg, Fiber: 3g, Sugar: 1g, Vitamin A: 56IU, Vitamin C: 13mg, Calcium: 100mg, Iron: 2mg

Have you tried this recipe?

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