Garlic Parmesan Baked Potato Wedges

By Rena |

These easy baked potato wedges and so crispy and bursting with flavor. Perfectly seasoned with garlic and parmesan, they make for a perfect snack or side dish. It needs just about 30 minutes in the oven to make these potato wedges.

top view potato wedges on a plate with side of ketchup

Potato wedges are everyone’s favorite side dish recipe. They are so tasty, crunchy, and comforting. They work so well with proteins as the main dish. These baked potato wedges are so soft on the inside and crispy on the outside. We have another version of potato wedges you may like. Try our Sweet Potato Wedges recipe too!

Why these potato wedges are so good

  • Easy to make: Toss-up the potatoes with oil and herbs and pop in the oven.
  • Healthy: A healthier alternative to fried potatoes and just as crispy and good!
  • Tasty: Cripsy on the outside, tender on the inside, and so full of flavor.

 

Ingredients you will need

  • Oil: olive or avocado oil
  • Seasonings: garlic powder, onion powder, smoked paprika
  • Salt and Pepper
  • Potatoes: russet potatoes would be our top choice
  • Cheese:  finely grated or shredded parmesan cheese
  • Fresh Parsley, to garnish

Top view bakes potato wedges on a sheet pan

How to make this potato wedges

  • Prepare oven: Preheat the oven to 400°F and line 2 large baking sheets with parchment paper; set aside.
  • Mix the herbs: In a small mixing bowl, whisk olive oil, garlic powder, onion powder, paprika, salt and pepper set aside.
  • Cut the potatoes: 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.

potato collage, whole potatoes on the left and cut up on the right

  • Mix potatoes with herbs: 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.
  • Add potatoes to the baking sheet: Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
  • Add Cheese: Sprinkle with 3/4 of the parmesan and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
  • Garnish and serve: 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!

top view potato on a plate with one potato wedge in ketchup cup on the right

FAQs and expert tips

  • 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!
  • To store, 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.

 

What goes 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.

Are potato wedges healthier than chips

We’ve all heard that fries aren’t too good for you. If you are an avid fries fan, make homemade potato wedges instead of a healthier option. Even though potatoes are will high in carbohydrates, they are still a healthier option when compared to french fries.

Are potatoes healthy

Even though potatoes are high in carbohydrates, they are a good source of antioxidants, vitamin C, and potassium.  They are essential in maintaining good heart health. Here is a great article on health benefits of potatoes.

top view of baked potatoes on a plate

More easy recipes to check out

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.

Garlic Parmesan Baked Potato Wedges

Perfectly crispy potato wedges with parmesan cheese, garlic powder, onion powder, and fresh parsley. Baked to perfection.
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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!

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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