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Golden, crispy-on-the-outside and fluffy-on-the-inside Garlic Parmesan Potato Wedges come together with just a few simple ingredients to create the perfect side dish for everything from steaks to sandwiches. 

Oven Baked Potato Wedges Recipe

While our Roasted Greek Potatoes are my favorite potato wedges recipe, this Garlic Parmesan Potato Wedges recipe is my favorite for making crispy potato wedges that you can eat with your hands. (The Greek potato recipe is way too messy and definitely requires a fork to eat.)

These Oven Baked Garlic Parmesan Potato Wedges are crispy, cheesy and flavorful with a punchy hit of garlic, the creamy, mildly nutty flavor of fresh Parmesan cheese and just the right amount of heat from cayenne pepper.

With 1 ½ teaspoons of cayenne, they have a noticeable kick. Adjust the amount to suit your preference, or omit for a milder version. (You can use paprika in place of the cayenne, if desired.)

Soaking the wedges in hot water before roasting helps them bake up with a perfect contrast in texture – tender inside, crisp outside – without needing a deep fryer or even an air-fryer. (Although you can definitely make this recipe in the air-fryer – see our directions for that below.)

Can I use a different type of potatoes instead of Russets?Yes, you can use Yukon Gold or red potatoes but they may result in creamier wedges with less crisp. Russets give the best crunch due to their high starch content.

Why leave the skin on the potato wedges? Keeping the skin on adds extra texture and helps the wedges crisp. Just scrub them well before slicing. (If desired, you can peel them.)

Can I make lemon pepper potato wedges in an air fryer? Absolutely. Cook at 400°F for 15–20 minutes, shaking the basket halfway through.

Why soak the potatoes in hot water before baking? Soaking removes excess surface starch, helping the wedges get crispier and roast more evenly.

How to cut potato wedges: Place the potato on a cutting board and slice it in half lengthwise. Lay each half cut-side down, then slice it lengthwise again to make quarters. Slice each quarter in half (or thirds, for thinner wedges), cutting at an angle to form even-sized wedges.

Try to keep all the wedges similar in size so they cook evenly.

Garlic Parmesan Potato Wedges Ingredients

• Russet Potatoes
• Oil, as needed
• Finely Shredded Parmesan
• Garlic Powder, as needed
• Salt, optional
• Cayenne Pepper, or to taste

Scroll down to the printable recipe card for full measurements.

Tip: Use a rimmed baking sheet to help contain any oil runoff and promote even roasting.

Kitchen Tools You May Find Helpful

• Sharp Kitchen Knife
• Cutting Board
• Measuring Cups and Spoons
• Large Bowl or Pot
• Cookie Sheet
• Silicone Baking Mat

How to Make Crispy Potato Wedges

Place a large pot of water on the stove and heat. Do not boil.

Meanwhile, slice all potatoes into even wedges.

Place the sliced potatoes in the hot water and soak for 10 minutes.

Drain the potatoes and place on a lined or greased baking sheet.

Preheat oven to 450F.

Drizzle the oil over the potatoes and toss to coat completely.

Sprinkle on half of the the Parmesan cheese, garlic powder, cayenne pepper and optional salt, then flip over the wedges and sprinkle on remaining seasoning.

Spread the wedges evenly on the baking tray to prevent overcrowding.

Bake for 22-28 minutes, flipping over halfway through the cooking time.

Makes approximately 4 servings.

Pin this Easy Oven Baked Potato Wedges recipe for an easy side dish the whole family will love:

Grab your free printable recipe card for our garlic parm potato wedges recipe:

I hope your family enjoys these easy oven baked potato wedges as much as mine did!

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