Garlic Parmesan Potato Wedges
Side Dish

Garlic Parmesan Potato Wedges

Garlic Parmesan Potato Wedges 

Garlic parmesan potato wedges are an obsession in my household. The preparation and ingredients are simple. Yet the flavors are just perfect. 

Food like this where it is simple but done right is my favorite kind of food. They make a great side dish to any meal of an appetizer for a party. 

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Have you tried these garlic parmesan potato wedges? Come on in and let me show you how to make them yourself! I hope you love them as much as I do! 

Garlic Parmesan Potato Wedges Ingredients 

Russet potatoes, sliced into wedges (one potato made 8 wedges for me, which was perfect for just me and my husband) 

Olive oil, 2 tablespoons 

Salt, to taste 

Garlic Powder, 1 teaspoon 

Pizza Seasoning, 1 teaspoon 

Parmesan cheese, ¼ cup 

Parsley, for garnish 

Garlic Parmesan Potato Wedges
Garlic Parmesan Potato Wedges

Garlic Parmesan Potato Wedges Directions 

Preheat the oven to 400 degrees. 

In a mixing bowl, whisk together the salt, garlic powder, and pizza seasoning. Add in the olive oil and mix with a spatula

Toss the potatoes in the mixing bowl, until they are completely coated in the oil and spices. 

Using any excess oil in the mixing bowl, grease a baking sheet, then place the potatoes on the sheet. Sprinkle with the parmesan cheese. 

Bake in the oven for 30 minutes or until the potatoes are golden brown and fork-tender. 

Sprinkle with fresh parsley and serve with a side of ranch dressing

Garlic Parmesan Potato Wedges
Garlic Parmesan Potato Wedges

Garlic Parmesan Potato Wedges Notes 

I wanted a quick and easy dinner last night, and I paired these with honey garlic steak bites before Nathan went to work. We ended up just standing at the stove and snacking or grazing, as I often call it. Because both dishes were amazing. 

These garlic parmesan potato wedges are also great with a light sprinkle of homemade french fry seasoning on top. 

This is also the perfect recipe to use up a potato when I can’t find any other use for it, and don’t want to waste it. Nathan never argues with me when I want to make these. 

It is also really easy to double or triple this recipe if making them as an appetizer for a party, and it is guaranteed to be a big hit if you’re entertaining. 

Garlic Parmesan Potato Wedges
Garlic Parmesan Potato Wedges

Why I Love This Recipe 

The simplicity of this recipe is easily one of my favorite aspects of it. Food shouldn’t have to take two hours and seventeen ingredients to taste delicious. 

Who doesn’t love potatoes, garlic, and cheese? I’ll be the first to admit that I have a small obsession with that combination, and I can’t turn them down. I may or may not make these as a late night snack when I’m at home working and nobody else is around. Which is perfectly ok for you too! These garlic parmesan potato wedges really are just that good. 

Garlic Parmesan Potato Wedges
Garlic Parmesan Potato Wedges

How to cut potato wedges 

Cutting potato wedges can be a bit tricky, especially the first time. But that’s ok! I’m here to help, so you can become a pro and enjoy these delicious garlic parmesan potato wedges whenever you want. 

Rinse your potatoes, since the skin is staying on, scrubbing the skin nice and clean. Then dry them. They’ll be much easier to hold onto and cut when they’re dry. If there are any bad spots, now is the time to cut them out. 

You’ll want a large sharp knife to cut the potatoes with. The key here really is a large knife, as it will make things much easier. I used the second biggest knife in the block. 

Start with cutting the potato in half, lengthwise. 

Take each half you just cut, then cut them in half again. Be sure to keep them flat side down on the cutting board, because that will help ensure they don’t slide around and prevent you from cutting yourself. You’re not feeding vampires, so let’s stay safe! 

Now comes the slightly tricky part, where you carefully cut each quarter in half, through the center. That creates the wedge. You’re done! 

If you have a larger than average potato, you can cut them once more, if needed. But an average size potato should only need the cuts we just went through. The key is that all the pieces are pretty equal in size, to bake more evenly. If they’re different sizes, some will be undercooked, some over, and some just right. Let’s make them all be just right! 


Have you made these garlic parmesan potato wedges yourself? Are you a fan? Let me know your thoughts in the comments! 

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