These Baked Potato Wedges are roasted on a sheet pan until crispy and golden, then finished with garlic and parmesan cheese for an easy, reliable, and delicious side dish.
Essentially homemade french fries, these Baked Potato Wedges are made with russet potatoes seasoned with dried Italian herbs and garlic powder, roasted at high heat until deeply golden, then finished with fresh garlic and parmesan. The process takes time, but most of it is hands-off and the outcome is wildly delicious.
This recipe was inspired by one of the restaurants where I used to cook, where we made unbelievable roasted potato wedges. They were most definitely deep-fried (which, of course, always makes things delicious), but it was the treatment the potatoes received after their float in the fryer that really made them stand out. Once they were fried, they were tossed in a little oil, fresh garlic and herbs. Just like some other restaurant-inspired recipes on this website (take, for example, Honey and Cumin Roasted Carrots and Sour Cream and Onion Mashed Potatoes), the idea for these Parmesan Potato Wedges came from those unforgettable ones at a short-lived, funky restaurant on the Cambridge side of the Charles River.
These wedge fries are delicious and versatile, and they pair perfectly with so many main dishes (hello, Juicy Air Fryer Chicken Breast or Italian Turkey Meatballs).
The Best Potato for Wedge Fries
Without a doubt, the russet potato is the winner here. Russets bake up crispy on the outside and creamy on the inside. Will this recipe "work" with potatoes other than russets? Sure, but if given the choice, go with russet potatoes.
How to Safely Cut Wedge Fries
Safety first, always! Cutting the potato wedges is quite simple, but there are safe and unsafe ways to do it!
To safely cut the wedges:
- Start with scrubbed and dried russet potatoes.
- Place the potato on a flat, steady surface. Carefully cut the potato in half lengthwise.
- Then place those halves flat side down. Using a steady surface helps prevent slips.
- Then cut each half in half lengthwise.
- Then repeat that process one more time, resulting in 8 even wedges.
How to Make Them
This is a quick visual overview of making the Parmesan potato wedges. If you are looking for the full recipe, keep scrolling!
Step 1: Toss together the potatoes, olive oil, salt, pepper and dried herbs and spices on a sheet pan lined with parchment paper.
Step 2: Arrange the potato wedges in the pan so each one is flat side down and spaced apart.
Step 3: Bake for 40 minutes, flipping the potato wedges halfway through.
Step 4: Add the fresh garlic and parmesan cheese, toss to coat, and return to finish roasting for 5 to 10 minutes until the garlic is fragrant.
Storing Leftovers
These are best served fresh. Leftovers can be stored for a couple of days, but the potatoes tend to dry out when reheated, making them less ideal for meal prep.
Video: Parmesan Potato Wedges
More Potato Recipes
- Salted Potatoes (Papa Salada)
- Potato Cauliflower Soup
- Air Fryer Sweet Potato Wedges
- Sheet Pan Sausage and Potatoes
More Side Dishes Recipes
Making these Baked Parmesan Potato Wedges? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
Full Recipe
Description
These Baked Parmesan Garlic Potato Wedges are crisp on the outside and tender in the center, with plenty of flavor and versatility that pairs well with many main dishes. Russet potatoes work best here and are seasoned simply with dried Italian herbs and garlic powder, then finished with fresh garlic and parmesan toward the end of roasting so the cheese melts and clings to the potatoes without burning.
Ingredients
- 4 large russet potatoes (about 2 pounds), scrubbed clean and dried
- 3 tablespoons olive oil, divided
- 1 ½ teaspoon coarse kosher salt (see note)
- 1 teaspoon ground black pepper
- 2 teaspoons dried Italian herbs
- 1 teaspoon garlic powder
- 3 garlic cloves, minced
- ¼ cup parmesan cheese (see note)
Instructions
- Preheat the oven to 425ºF and line a rimmed baking sheet with parchment paper.
- Cut the cleaned potatoes into 8 roughly even wedges.
- On the sheetpan, mix together the potatoes, 2 tablespoons olive oil, salt, pepper, Italian herbs, and garlic powder. Arrange the potato wedges on the pan, so each one is flat side down.
- Bake in the oven for 40 minutes, flipping the potato wedges halfway through.
- Add the garlic, parmesan cheese, and the remaining 1 tablespoon of olive oil to the sheet pan, and carefully combine with the potatoes. Return the potatoes to the oven for another 5-10 minutes, or until the fries are crispy and the garlic is lightly golden and fragrant.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, you’ll need less by volume, so start with half and adjust to taste.
A good-quality Parmesan makes a difference here, since some lower-quality cheeses contain additives that may not melt as well when baked.
Want to amp up the flavor on these wedge fries? Sprinkle with fresh chopped herbs after they're cooked, such as chives, parsley, and thyme.
Maggie
These turned out amazing! Thank you for sharing!
Kelli Avila
So glad you enjoyed them, Maggie! -Kelli
Heather
Delicious! Went lighter on the oregano (personal preference) and these were still nicely seasoned.