Garlic Parmesan Potato Wedges: One Crispy, Crowd-Pleasing Side With Bold, Savory Flavor
Crispy oven-roasted potato wedges tossed in garlicky olive oil and Parmesan cheese. Golden on the outside, fluffy inside — perfect for snacking or pairing with your favorite meals.
Ingredients
3–4 medium russet potatoes (about 2 lbs)
3 tbsp olive oil
3 garlic cloves, minced (or 1½ tsp garlic powder)
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan cheese (plus 2 tbsp for topping)
Fresh parsley, chopped (optional)
Instructions
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Preheat oven to 425°F. Line baking sheet with parchment.
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Cut potatoes into wedges. Soak in cold water 20–30 mins, then dry thoroughly.
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Toss wedges with oil, garlic, seasoning, and Parmesan.
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Arrange on baking sheet in a single layer.
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Roast 35–40 mins, flipping halfway, until golden and crisp.
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Sprinkle with extra Parmesan and parsley. Serve hot.
Notes
Soaking improves crispiness. Use fresh Parmesan for best flavor. Serve with ketchup, garlic aioli, or ranch.