Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

Servings: 6
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 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