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Baked Garlic Parmesan Potato Wedges

Crispy on the outside and fluffy on the inside, these oven-baked potato wedges are loaded with garlic flavor and topped with Parmesan, making them a perfect side dish or snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold or Russet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese For vegan: replace with 1/4 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley For garnish
  • 1/2 teaspoon chili flakes Optional

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Optional: Par-boil wedges in salted water for 4–5 minutes. Drain and dry completely.
  3. In a large bowl, combine olive oil, garlic, paprika, salt, and pepper.
  4. Add potato wedges and toss until evenly coated.
  5. Sprinkle Parmesan over wedges and toss lightly to distribute.
  6. Arrange wedges in a single layer, cut-side down, leaving space between each.
Baking
  1. Bake for 20 minutes, flip, then bake another 5–10 minutes until golden and crispy.
  2. Broil for 1–2 minutes for extra crispness.
  3. Garnish with parsley and serve immediately.

Notes

For vegan crispiness, add a pinch of cornstarch before baking. Avoid overcrowding the pan for even browning. Refrigerate leftovers in an airtight container for up to 3 days.