Baked Garlic Parmesan Potato Wedges


These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They’re easy to make and oh so addictively delicious!

Baked Garlic Parmesan Potato Wedges

I love how the parmesan that they’re coating in helps the outsides become nice and crisp while the insides say perfectly soft and tender.

Also that last few minute so broiling is crucial is it helps crispen them up as well. (Is crispen a word?? It should be.)


And of course I’m obsessed with that garlic-parmesan flavor combination. It works wonders to fries and baked potato wedges.

Baked Garlic Parmesan Potato Wedges

These are good with ketchup but I like options so I made a second simple dip to pair with them. Which is totally optional.

It’s a light mayo and Greek yogurt based dip that’s perfectly rich and creamy. And it’s lightly seasoned with dried basil because you don’t need a lot of flavor.

The wedges themselves have a great flavor on their own.

Baked Garlic Parmesan Potato WedgesThese are perfect for those times when you’ve got a french fry craving but don’t want to splurge so much.

They’re baked (or technically roasted) instead of fried and they’re coated with olive oil instead of using the traditional vegetable oil used for french fries.

Baked Garlic Parmesan Potato Wedges

I mean, these things are good enough that you’ll forget all about that main dish. Pass more potatoes wedges please and thank you!

Love love love these! Hope you do too :).

Baked Garlic Parmesan Potato Wedges

If you liked these be sure to check out my BAKED SWEET POTATO FRIES! They’re perfect for fall!


Baked Garlic Parmesan Potato Wedges

5 from 2 votes
These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They're easy to make and oh so addictively delicious!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6


  • 4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges
  • 1/4 cup olive oil
  • 1/2 cup finely shredded parmesan, divided, plus more for serving
  • 2 tsp minced fresh rosemary
  • 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
  • Salt and freshly ground black pepper
  • 1 Tbsp minced fresh parsley, for garnish (optional)

Creamy basil fry sauce

  • 1/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp dried basil
  • 2 1/2 Tbsp milk, then more to thin as desired
  • 1/8 tsp garlic powder
  • 2 pinches salt


  1. Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. 

  2. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.

  3. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. 

  4. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. 

  5. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.

  6. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.

  7. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.

  8. Recipe source: Inspired by Ina Garten and The Chunky Chef


  • Lynn: It doesn’t say what temp to bake them at. I wanna make these tonight. Looks amazing!!! Yum!! February 2, 2018 at 4:05am Reply

  • Tushar: This recipe is wonderful beyond imagination. Thank you for sharing this ma’am.

    -Big Fan from India January 9, 2018 at 4:57am Reply

    • Jaclyn: Thanks for the love Tushar! January 17, 2018 at 11:08am Reply

  • Linda: I have made these without the parmesan, and liked them. Your addition of the cheese and dipping sauce puts them over the top. My family thinks I’m a hero. Thanks so much. December 7, 2017 at 11:36am Reply

    • Jaclyn: Thanks for the great feedback Linda! December 7, 2017 at 3:02pm Reply

  • SarahV: Made these last night. They were delicious with a slow cooked roast that I served as sandwiches for football Sunday. Thanks for so many great recipes! Love your blog. September 18, 2017 at 2:09pm Reply

    • Jaclyn: I’m so glad you liked these potato wedges Sarah! Thanks for your feedback :). I’m so happy to hear you’ve enjoyed my blog too! September 21, 2017 at 11:20am Reply

  • Becky: These were delicious! They would make great football watching food, too! September 18, 2017 at 6:27am Reply

    • Jaclyn: I’m so glad you liked them Becky! Thanks for your review! September 18, 2017 at 8:32am Reply

  • Chriscia: Hi! Thank you so much for this recipe! Can’t wait to try this. :) I just have a quick question, I want to give this as a gift to my friend will the crispiness and taste retain even if I put it in an aluminum or plastic container? Thank you so much. September 17, 2017 at 7:15am Reply

    • Jaclyn: No unfortunately they’re only crisp once they come out of the oven. They’ll still taste good later but won’t have the same texture. September 20, 2017 at 11:26pm Reply

  • Laura | Tutti Dolci: These wedges look so irresistible, can’t wait to try them! :) September 15, 2017 at 5:55pm Reply

    • Jaclyn: Thanks Laura! I hope you love them :)! September 15, 2017 at 10:12pm Reply

  • Debbie: Would the cooking time be longer if I used sweet potatoes? September 15, 2017 at 7:36am Reply

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