Baked Garlic Parmesan Potato Wedges

Quick Summary

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! Serve as an appetizer, snack, or side dish!

Garlic 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 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!

Baked Potato Wedges dipped in ketchup

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!
baked potato wedges with ketchup on baking sheet

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.
Baked Potato Wedges with garlic and parmesan

Perfect for Dipping!

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

Serving Suggestions

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

Parmesan Potato Wedges dipped in ketchup

More Potato Recipes

Parmesan potato wedges with garlic dipped in ketchup

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

Ingredients
  

  • 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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Maria

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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  1. Let’s just discuss how absolutely DELISH these look! I could take the entire pan and start shoveling my face with these. They look so so so good! Love your photos! 🙂

  2. Roasted potatoes totally have my heart and I LOVE the addition of garlic and Parm! These look perfect!

    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.

  3. That is pure brilliance to soak them in ice water before baking! I’m totally going to try these, as fries are my weakness, so if I can bake them rather than fry… well, that’s all the better! 

    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.

  4. Hello, I was wondering if the parm cheese was the one you use for spaghetti or if it is the chunk you grate yourself?

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

    1. Yes, if you put them back in the oven they will warm up just fine. I would try and make them the same day though so they are still crispy.

  6. 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!

  7. 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

  8. 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

  9. 5 stars
    Super easy and delicious potatoes. The ice water step really worked. I had never heard of that before. My sons loved them. Thank you.

  10. 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!

  11. 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.

  12. 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.

  13. Haven’t made these yet but they are on the menu plan! For dipping, my Australian friends introduced me to sour cream and sweet chilli sauce – so good! A must try!

  14. Would these work with Yukon golds? I have a whole bag I need to use up and this looks like the perfect recipe to do it! Yum!