I still remember the first time I roasted these Garlic Parmesan Potato Wedges for a crowd and watched them disappear in minutes. Crispy on the outside, tender inside, and garlicky with a cheesy finish, this recipe is the kind of easy side that feels special without fuss. If you want the proportions and photos straight from the source, check the full recipe on Simple Family Dishes for the original presentation.

Why you’ll love this dish

Garlic Parmesan Potato Wedges give you comfort-food satisfaction with minimal effort. They’re fast to prep, use inexpensive pantry staples, and scale easily for a weeknight family dinner or a casual get-together. Kids and adults both tend to love the crispy edges and the salty, nutty Parmesan finish. Because the oven does most of the work, you get hands-off time to make a main or toss a simple salad.

"Perfectly crisp every time; the garlic and Parmesan team up to make the wedges irresistible."

Step-by-step overview

This recipe is straightforward. You wash and cut the potatoes into wedges, toss them with olive oil, garlic, and spices, then roast at high heat until golden. A quick sprinkle of Parmesan and a short return to the oven melts the cheese into a savory crust. Expect about 35 minutes total cooking time and a few minutes to prep.

What you’ll need

• 4 large potatoes (Russets or Yukon Gold work well)
• 3 tablespoons olive oil
• 4 cloves garlic, minced (or pressed)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

Notes: Use Yukon Gold for a creamier interior, Russets for extra crispiness. If you prefer dairy free, swap Parmesan for 2 tablespoons nutritional yeast and a pinch more salt.

Step-by-step instructions

1. Preheat the oven to 425°F (220°C).
2. Wash the potatoes and cut each into 6 to 8 wedges depending on size. Keep the skin on for texture and flavor.
3. In a large bowl combine the olive oil, minced garlic, paprika, salt, and black pepper. Mix until combined.
4. Add the potato wedges to the bowl and toss until every wedge is evenly coated with the oil and spice mixture.
5. Arrange the wedges in a single layer on a baking sheet, leaving space between pieces so air can circulate.
6. Bake for 25 to 30 minutes, turning the wedges once about halfway through, until they are golden brown and crisp at the edges.
7. Remove the tray from the oven and immediately sprinkle the grated Parmesan over the hot wedges.
8. Return the tray to the oven for about 5 minutes so the cheese melts and forms a light crust.
9. Garnish with chopped fresh parsley if using and serve warm.

Best ways to enjoy it

Serve these wedges alongside a grilled chicken breast, a green salad, or a simple bowl of tomato soup. They also make a great hand-held appetizer with dipping sauces like garlic aioli, ketchup, or a lemony yogurt dip. For a party platter, pile wedges on a wooden board, sprinkle extra Parmesan and parsley, and offer small bowls of dipping sauces.

Storage and reheating tips

Cool leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, spread wedges on a baking sheet and bake at 400°F (200°C) for 8 to 12 minutes, or re-crisp them in a 4 to 6-minute session in a preheated air fryer. To freeze, flash-freeze the baked wedges on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F until heated through and crisp.

Pro chef tips

• Cut wedges uniformly so they roast evenly. Aim for similar thickness across all pieces.
• Don’t crowd the pan. A single layer ensures crispy edges from hot air circulation.
• If you want a deeper roasted flavor, scatter the wedges on a rimmed baking sheet and use convection if your oven has it.
  For more alternate recipe notes and slight technique changes, see these variation and technique suggestions that expand on timing and finishes.

Creative twists

• Spice it up: add 1/2 teaspoon chili powder or a pinch of cayenne for heat.
• Herb-forward: swap parsley for chopped rosemary or thyme for an aromatic profile.
• Cheese swap: use Pecorino Romano for a saltier, sharper finish.
• Sweet potato version: use the same method but reduce initial bake time slightly and watch carefully so they don’t overbrown.
• Air fryer method: cook at 400°F for about 18 to 22 minutes, shaking the basket halfway through.

Common questions

How long does prep and cook time take?

Expect about 10 minutes to wash and cut the potatoes, 5 minutes to toss them with the seasoning, and 30 to 35 minutes of oven time. Total time is roughly 45 minutes including a little resting.

Can I make these ahead of time?

You can roast the wedges, cool them, and refrigerate for up to 3 days. Reheat in the oven or air fryer to bring back crispness. If prepping raw wedges ahead, keep them in cold water in the fridge for up to 24 hours to prevent browning; drain and dry well before seasoning.

How do I keep the wedges crispy?

Dry the potatoes thoroughly after rinsing so the oil sticks and the surface crisps. Use a single layer on the baking sheet and avoid overcrowding. Reheating in a hot oven or air fryer restores texture better than the microwave.

Is there a good dairy-free option?

Yes. Omit the Parmesan and sprinkle 2 tablespoons of nutritional yeast over the wedges after baking for a savory, cheesy flavor. Add a touch more salt to taste.

Are these safe to freeze?

Baked wedges freeze well for up to 2 months. Cool completely before flash-freezing on a tray, then transfer to a bag. Reheat from frozen in a hot oven to regain crispiness.

Garlic Parmesan Potato Wedges

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy and tender potato wedges tossed with garlic and Parmesan for a delicious comfort-food side dish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 large potatoes (Russets or Yukon Gold)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash the potatoes and cut each into 6 to 8 wedges.
3. Combine the olive oil, minced garlic, paprika, salt, and black pepper in a large bowl.
4. Add the potato wedges and toss until coated.
5. Arrange the wedges in a single layer on a baking sheet.
6. Bake for 25 to 30 minutes, turning once, until golden brown and crisp.
7. Remove from the oven and sprinkle grated Parmesan over the wedges.
8. Return to the oven for about 5 minutes to melt the cheese.
9. Garnish with parsley if using and serve warm.

Notes

Use Yukon Gold for creaminess or Russets for extra crispiness. For a dairy-free option, swap Parmesan for nutritional yeast.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 1g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 10mg