These thick-cut Baked Garlic Parmesan Potato Wedges bake up golden and crispy on the outside, soft and fluffy inside, with garlic, Parmesan, and crispy bacon bits scattered on top. I first made these on a Tuesday night when I needed something easy to go with Garlic Butter Baked Chicken Breast, and they've been on repeat ever since. They're simple enough for busy weeknights but feel special enough to serve guests, and the smell of garlic and cheese filling your kitchen is just about perfect.
If you love easy, crispy potato recipes that look impressive but come together fast, try pairing these with Garlic Steak Bites and Potatoes or a Street Corn Chicken Bowl for a full, satisfying dinner.
Why You will Love This Baked Garlic Parmesan Potato Wedges
These oven-Baked Garlic Parmesan Potato Wedges are exactly what you want in a side dish. They're crispy, cheesy, garlicky, and incredibly satisfying. Here's why they work so well:
Simple ingredients. Potatoes, olive oil, garlic, parmesan, and bacon. Nothing fancy, nothing hard to find.
Quick prep. Fifteen minutes of hands-on time, then the oven does the rest.
Crispy without frying. You get that deep golden crunch without dealing with hot oil or extra mess.
Jump to:
- Why You will Love This Baked Garlic Parmesan Potato Wedges
- Baked Garlic Parmesan Potato Wedges Ingredients
- how to make Baked Garlic Parmesan Potato Wedges
- Substitutions and Variations
- Equipment
- How to Store and Reheat Leftover Potato Wedges
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Baked Garlic Parmesan Potato Wedges
Baked Garlic Parmesan Potato Wedges Ingredients
Here's what you need to make perfectly crispy, cheesy potato wedges.
See Recipe Card Below This Post For Ingredient Quantities
- Russet potatoes: These are the best potatoes for baking wedges because they get crispy on the outside and stay fluffy inside. Scrub them well, but you can leave the skins on for extra texture and flavor.
- Olive oil: Coats the wedges and helps them brown evenly in the oven. It also carries the garlic flavor into every bite.
- Garlic: Fresh minced garlic adds a sharp, savory punch. Don't skip this, it's what makes the wedges so flavorful.
- Herbs de Provence: A French herb blend with thyme, rosemary, and lavender that adds a subtle, earthy flavor. You can swap it for Italian seasoning, oregano, or dried basil if that's what you have.
- Sea salt: Enhances all the other flavors and balances the richness of the cheese and bacon.
- Black pepper: Adds a little warmth and depth.
- Parmesan cheese: Grated parmesan gets crispy and golden as it bakes, adding a salty, nutty flavor. Use the real stuff if you can, it melts and crisps up better than the pre-shredded kind.
- Bacon: Cooked, drained, and chopped bacon adds a smoky, crispy topping. It's optional, but it makes the wedges feel a little more indulgent.
- Italian parsley: Fresh parsley adds a pop of color and a light, fresh finish. It's just for garnish, but it makes the dish look really pretty.
how to make Baked Garlic Parmesan Potato Wedges
Here's how to make crispy, golden potato wedges with garlic, parmesan, and bacon.
- Preheat oven: Set your oven to 425°F (220°C) so it's nice and hot when the wedges go in. A hot oven is the secret to getting them crispy.
- Toss with oil and garlic: In a large bowl, toss the potato wedges with olive oil and minced garlic until every piece is coated. The oil helps them crisp up, and the garlic flavor soaks right in.
- Season the potatoes: Sprinkle Herbs de Provence, sea salt, and black pepper over the wedges. Toss everything together so the seasoning is evenly distributed.
- Arrange on baking sheet: Spread the wedges in a single layer on a foil-lined baking sheet. Make sure they're not touching too much, or they'll steam instead of crisp. Sprinkle ¼ cup of the Parmesan cheese on top.
- First bake: Bake for 20 minutes. The bottoms should start to turn golden and the edges will begin to crisp up.
- Flip and add toppings: Carefully flip each wedge over. Sprinkle the remaining Parmesan and chopped bacon on top.
- Finish baking: Bake for another 10 to 15 minutes, until the wedges are deeply golden brown and crispy on the edges. The cheese should be melted and a little crispy in spots.
- Garnish and serve: Remove from the oven, sprinkle with fresh Italian parsley, and serve right away while they're hot and crispy.
Substitutions and Variations
You can easily adjust these wedges based on what you have or what you're craving.
Skip the bacon. Leave it out for a vegetarian version. The wedges are still packed with flavor from the Baked Garlic Parmesan Potato Wedges.
Try different herbs. Swap Herbs de Provence for Italian seasoning, dried oregano, thyme, or basil. A pinch of smoked paprika adds a nice smoky flavor too.
Use sweet potatoes. Sweet potato wedges work well with this method. They'll be a little softer inside and slightly sweeter, but still delicious.
Add spice. Toss in a pinch of red pepper flakes or cayenne if you like a little heat.
Different cheese. Try using a mix of parmesan and cheddar, or pecorino Romano for a sharper, saltier flavor.
Equipment
You don't need anything fancy to make these wedges.
Large mixing bowl: For tossing the potatoes with oil, garlic, and seasonings.
Sharp knife and cutting board: To cut the potatoes into even wedges. Consistent size helps them cook evenly.
Foil-lined baking sheet: Lining the pan with foil makes cleanup super easy and keeps the wedges from sticking.
Oven: A hot oven is key to getting crispy edges and fluffy insides.
How to Store and Reheat Leftover Potato Wedges
If you have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days.
To reheat, spread them on a baking sheet and warm them in a 400°F oven for about 10 minutes, until they're hot and crispy again. You can also use an air fryer for 5 to 7 minutes at 375°F. The microwave works in a pinch, but they won't be as crispy.
Serving Suggestions
These Baked Garlic Parmesan Potato Wedges are incredibly versatile. Here are a few ways to serve them:
With grilled chicken or steak. They're perfect alongside Garlic Parmesan Chicken and Potatoes or any simple grilled protein.
As a snack with dipping sauce. Serve them with ranch, garlic aioli, sour cream, or ketchup for dipping.
Next to burgers. Skip the fries and serve these wedges instead. They're hearty, flavorful, and a little more interesting.
With breakfast. Pair them with scrambled eggs and bacon for a savory weekend breakfast.
Expert Tips
Here are a few tricks to make sure your wedges turn out perfectly every time.
Cut evenly. Try to make all the wedges roughly the same size so they cook at the same rate. Uneven pieces mean some will be undercooked while others get too crispy.
Don't overcrowd the pan. Give the wedges space to breathe. If they're too close together, they'll steam instead of crisp up.
Use a hot oven. 425°F is the sweet spot. Any lower and they won't get crispy. Any higher and they might burn before the insides cook through.
Flip halfway. Flipping the wedges ensures both sides get golden and crispy.
Add bacon at the end. If you add the bacon too early, it can burn. Sprinkling it on halfway through keeps it crispy without overdoing it.
Serve immediately. These wedges are best right out of the oven when they're hot and crispy. They'll soften a bit as they cool.
Here are a few tricks to make sure your wedges turn out perfectly every time.
Cut evenly. Try to make all the wedges roughly the same size so they cook at the same rate. Uneven pieces mean some will be undercooked while others get too crispy.
Don't overcrowd the pan. Give the wedges space to breathe. If they're too close together, they'll steam instead of crisp up.
Use a hot oven. 425°F is the sweet spot. Any lower and they won't get crispy. Any higher and they might burn before the insides cook through.
FAQ
Use a hot oven (425°F), spread the wedges in a single layer so they're not touching, and make sure to flip them halfway through. Coating them lightly in oil helps too. The key is giving them space to crisp up instead of steaming.
Absolutely. The bacon adds a nice smoky flavor, but the Baked Garlic Parmesan Potato Wedges are still delicious without it. You'll still have plenty of flavor from the garlic, parmesan, and herbs.
Russet Baked Garlic Parmesan Potato Wedges are the best choice. They have a high starch content, which makes them fluffy inside and crispy outside. Yukon golds work too if you want a creamier texture, but russets give you the classic crispy wedge.
Store them in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 10 minutes or in an air fryer at 375°F for 5 to 7 minutes. They'll crisp back up nicely. The microwave works, but they won't be as crispy.
Related
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Pairing
These are my favorite dishes to serve with Baked Garlic Parmesan Potato Wedges
Baked Garlic Parmesan Potato Wedges
Ingredients
Method
- Place potato wedges, olive oil, and minced garlic in a large mixing bowl. Toss until all wedges are evenly coated.
- Sprinkle Herbs de Provence, salt, and black pepper over the potatoes and toss again to combine.
- Spread the potato wedges in a single layer on a foil-lined baking sheet. Sprinkle with ¼ cup Parmesan cheese.
- Bake in a preheated 425°F (220°C) oven for 20 minutes until edges begin to brown.
- Flip the potato wedges, sprinkle with remaining ¼ cup Parmesan cheese and chopped bacon.
- Continue baking for an additional 10–15 minutes until potatoes are golden and crispy.
- Remove from the oven, sprinkle with chopped parsley, and serve immediately.
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