Crispy Garlic Parmesan Baked Potato Wedges Recipe

By Rena |

Filled with extra crispy flavors and textures, this delicious Garlic Parmesan Baked Potato wedge recipe is made with aromatic smoked paprika, garlic powder, salt, Russet potatoes, and a little bit of parmesan cheese!

top view potato wedges on a plate with side of ketchup

Deliciously crispy with flavors of fresh parmesan, these garlic roasted potato wedges are the best ever! Flavors of savory and tasty paprika, salt, pepper, and parsley are tied together for these extra crispy baked potatoes.

This recipe is easy to make with any kind of potatoes–we like to use Russet potatoes. Baked potato wedges with cheese are tender on the inside and extra crispy on the outside. Wedge potatoes are great as side dishes for all types of main courses including proteins, oven-roasted veggies, salads, soups, sandwiches, burgers, and more.

Recipes with potato wedges are so easy to make because you can prepare them within minutes in a couple of different ways including on a sheet pan, in the skillet, air fryer, etc. Potato wedges are simple for effortless dinners at home whenever you are looking for something healthy, filled with bright delicious flavors, and so laid back.

WHY THIS CHEESE AND GARLIC POTATOES WEDGE RECIPE IS THE BEST

  • Extra crispy: Roasted in the oven to ultimate perfection, these crispy and cheese baked potato wedges are filled with the best crunchy textures! If you are looking for potato wedges that have a yummy crunch to them, then you will love this potato recipe.
  • Easy and healthy: With just a few short steps, you will have roasted potato wedges ready in no time! Just simply toss the potato wedges with all of the seasoning, roast in the oven, and serve with savory cheese and fresh parsley! Yum. Potato wedges are gluten-free and made from potatoes which are considered whole foods with natural minerals and vitamins.
  • Quick: This sheet pan meal is so easy for whenever you need a quick side dish prepared in minutes. These potato wedges will be ready in less than an hour!
  • Tasty and family-friendly: Potatoes are perfect for all ages! Crispy potato wedges with cheese are comfort-friendly and will certainly satisfy anyone–including kids.

Ingredients you will need for baked garlic potato wedges

  • Oil: For these baked potato wedges, you can use any kind of vegetable oil such as olive, avocado, or grapeseed.
  • Seasoning: A simple blend of garlic powder, onion powder, and smoked paprika will do the trick for these crispy garlic potato wedges. The seasoning in this recipe allows these potatoes to taste bold and savory with aromatic qualities.
  • Salt and pepper: Kosher sea salt and freshly cracked black pepper are used to season these potatoes until they taste perfect. If you want these potato wedges to be the best, then you will want to make sure you season them with salt and pepper!
  • Potatoes: Russet potatoes would be our top choice since they are so easy to roast with fluffy centers, but any kind of potato variety will work such as sweet potatoes, Yukon Gold potatoes, red potatoes, fingerling potatoes, etc.
  • Parmesan cheese: Use freshly grated parmesan cheese for the best savory cheesy flavors. We like to grate our cheese into fine textures. You can also use shredded parmesan.
  • Parsley: Freshly chopped parsley allows these potatoes to be filled with vibrant color and taste extra fresh! Parsley is a must for this easy recipe.
Top view bakes potato wedges on a sheet pan

How to make this recipe for potato wedges

  • Preheat oven: First, preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Set the pans aside while you work on the potatoes and the oven preheats.
  • Mix the seasoning: In a small mixing bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Set the mixed spices to the side.
  • Cut the potatoes: Next, fully rinse and scrub the potatoes thoroughly to remove any extra dirt. Pat the excess moisture with a paper towel. Next, place the potatoes on a cutting board and carefully slice them in half lengthwise. Place the cut side down onto the cutting board and cut the potatoes again in half to create quarters. If the potatoes are large, then you can cut again in half each quarter, to create eight wedges.
potato collage, whole potatoes on the left and cut up on the right
  • Mix potatoes with seasoning: Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub the oil and spices all over the potatoes to evenly coat them.
  • Add potatoes to the baking sheet: Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between. Make sure the potato wedges are in an even layer.
  • Add parmesan: Sprinkle the potatoes with ¾ of the parmesan and bake for 30-35 minutes. Flip the potatoes once with a tong to ensure even browning.
  • Garnish and serve: Once the potatoes are done, remove them from the oven. Sprinkle the baked potatoes with the remaining parmesan cheese on top and garnish with freshly chopped parsley. Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!
top view potato on a plate with one potato wedge in ketchup cup on the right

FREQUENTLY ASKED QUESTIONS

What pairs well with potato wedges?

There are a variety of different foods you can pair with potato wedges such as chicken, beef, seafood, salads, cheese, chicken tenders, burgers, etc.

Why are my potato wedges soggy?

If you allow the potatoes to soak in water too long, then they will absorb the water and become too soggy as they cook. After soaking the potatoes in water, be sure to allow them to sit at room temperature for at least five minutes to allow the moisture to release. Pat the potatoes dry with dry towels.

Are baked potato wedges good for you?

Baked potato wedges are naturally high in vitamins like vitamin C, potassium, vitamin D, and more. Roasted garlic potato wedges are great for whenever you are wanting something gluten-free and wholesome.

Why won’t my potato wedges get crispy?

If your potato wedges are not getting crispy, then you may need to roast them longer or soak them in water beforehand. Potatoes that have too much starch or moisture will not get crispy.

TIPS, SUBSTITUTIONS, NOTES

  • Russet potatoes work best for baked and roasted potatoes. You could also use yellow Yukon gold potatoes if that’s what you have handy.
  • Use any kind of grated or shredded cheese like cheddar, white cheddar, pecorino, pepper jacak, etc.
  • Place leftovers in a container and store in the fridge for up to five to seven days. Reheat the leftovers in the microwave when ready to eat. You can also reheat the potatoes in a preheated oven for ten minutes. You can freeze for up to three months.

WHAT TO SERVE WITH POTATO WEDGES

Potato wedges pair well with proteins such as grilled or sauteed seafood and chicken. Any breaded protein would work so well like these Chicken Cutlets or this oven-fried chicken tenders recipe. You may serve your baked potato wedges with dips like ketchup or ranch.

Some other serving ideas

top view of baked potatoes on a plate

More easy recipes to check out

MORE POTATO RECIPES

Greek Potato Bake Recipe

Crispy Smashed Potatoes

Baked Candied Sweet Potatoes

Honey Lemon Chicken and Potatoes

Cauliflower Potato Salad

Crispy Parmesan Roasted Potatoes

Garlic Roasted Potatoes Skillet

Maple Pecan Roasted Sweet Potatoes

Crispy Baked Sweet Potato Wedges

hand holding potato wedges and dipping in ketchup

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top view of baked potato wedges with a side of ketchup in a small white bowl.

Crispy Garlic Parmesan Baked Potato Wedges Recipe

Filled with extra crispy flavors and textures, this delicious Garlic Parmesan Baked Potato Wedges Recipe is made with aromatic smoked paprika, garlic powder, salt, Russet potatoes, and a little bit of parmesan cheese! Baked garlic potato wedges with cheese are easy to make for delicious dinners at home.
4.92 from 12 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 438kcal
Author: Rena

Ingredients

  • 3 tbsp. Olive Oil or avocado oil
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1 tsp. Smoked Paprika
  • 1/2 tsp. Kosher Salt or to taste
  • 1/2 tsp. Black Cracked Pepper or to taste
  • 4 large Russet Potatoes rinsed
  • 1/3 cup Finely grated or shredded parmesan cheese divided
  • 2 tbsp. Fresh chopped parsley

Instructions

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper; set aside.
  • In a small mixing bowl, whisk olive oil, garlic powder, onion powder, paprika, salt and pepper set aside.
  • Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
  • Next, place the potato on a cutting board and carefully slice it in half lengthwise. Place the cut side down onto the cutting board and cut it again in half to create quarters. If the potatoes are large, then you can cut again in half each quarter, to create 8 wedges.
  • Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub all over the potatoes to evenly coat.
  • Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
  • Sprinkle with 3/4 of the parmesan and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
  • Once done, remove from the oven. sprinkle with remaining parmesan cheese on top and garnish with freshly chopped parsley.
  • Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!

Video

Notes

Substitutes:
  • Any oil would work. We recommend using either olive oil or avocado oil
  • Russet potatoes work best for baked and roasted potatoes. You could also use yellow Yukon gold potatoes if that’s what you have handy.
  • Lite or regular parmesan cheese. Grate your own!
Storage:
Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. Or rebake in a preheated oven for 10 minutes. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 438kcal | Carbohydrates: 70g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 391mg | Potassium: 1633mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1302IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 4mg
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Reader Interactions

Comments

  1. Melinda says

    5 stars
    This was great! We used nutritional yeast instead of Parmesan for less calories, and it was still great – just needed like half the amount, otherwise it was way too much.
    Thanks!

  2. Melinda says

    5 stars
    These were great! I used nutritional yeast instead of cheese, and a little less oil than called for. I loved that you had us mix the oil and spices together first – it’s so much easier that way! Every other recipe I’ve tried has you put them on the potatoes separately, so this opened up my eyes to one less step 🙂

  3. Angela says

    5 stars
    Delicious!!!! I used Yukon Gold potatoes. This recipe was a big hit at my home. My family loved them. I will be making them more often. So tasty. I didn’t have fresh parsley to I used chopped frozen parsley. It was just as good. You should try this recipe, you won’t be disappointed!

    • Kris says

      Potatoes in blue are zero measure your oil 1 tsp 1 point and 1 oz of parmesan 4 points for 5 potatoes, 10 points for all , so it looks like 1 potatoe 2 points, use nutritional yeast and then it would be about 1 point per potatoe

  4. Vikki says

    4 stars
    I would really like to know the points as well. If you post the calories, fat, saturated fat , carbohydrates, sugar grams and protein there is a free online calculator that will give it to you.

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