Baked Garlic Parmesan Potato Wedges

Total Time

Prep: 10 min. Bake: 45 min.


6 servings

Updated: Aug. 17, 2023
As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
Baked Garlic Parmesan Potato Wedges Recipe photo by Taste of Home


  • 4 russet potatoes (about 2 pounds)
  • 2 teaspoons canola oil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper


  1. Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.
  2. Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.

Baked Garlic Parmesan Potato Wedges Tips

How do you keep garlic Parmesan potato wedges from getting soggy?

Before tossing the potatoes in the oil and seasonings, use paper towels to pat them completely dry. The paper towels will absorb any extra starch to ensure the wedges will bake up perfectly brown and crispy.

How do you store baked garlic Parmesan potato wedges?

Allow the cooked garlic Parmesan potato wedges to cool completely. Place them in an airtight container lined with paper towels and refrigerate for up to 3-4 days. The potato wedges can also be frozen and stored in freezer bags for up to 6 months. To reheat leftover wedges, place them in a 400° F oven for 5-10 minutes, turning them once halfway. You can also microwave them for 10 seconds first to soften them up on the inside and then finish them off in the oven. The wedges will get crispier the longer you leave them in the oven, but they can dry out fast, so keep an eye on them while they reheat. If you have an air fryer, lightly coat the leftover wedges with oil and cook them for 3-5 minutes at about 380°.

What dipping sauces should you serve with potato wedges?

Ketchup is always a match for potato wedges—these are the best ketchup brands, according to the Taste of Home Test Kitchen. Or go beyond ketchup! Amp up the flavor with any of these delicious dipping sauces.

What are some other ways to make these potato wedges?

Experiment with different flavors to suit your tastes. You can use freshly minced garlic in place of the garlic powder. Other seasonings to try include paprika, parsley, rosemary, sea salt or freshly cracked pepper. As far as the type of potato, we think Russet potatoes are the ideal spud for this recipe, as they tend to be larger in size and can produce longer wedges. Their interior flesh is dry and their skin is thick, so the wedges will bake up crisp on the outside and fluffy and tender on the inside. You can also use red or Yukon Gold potatoes with good results.

Amy Glander, Taste of Home Book Editor

Nutrition Facts

4 wedges: 152 calories, 4g fat (1g saturated fat), 6mg cholesterol, 382mg sodium, 26g carbohydrate (1g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 0.500 fat.