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Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

I’m always looking for a quick and easy way to prepare sides. We had some little yukon golds that needed to be eaten before they went bad. I thought about all the things I could make with them but I didn’t want to do anything fancy with it because.. I’m super lazy… especially in the kitchen. I know, it sounds a bit ironic since I own a food blog. I can’t be THAT lazy if I take pictures of the food I make in the kitchen, but trust me. Sometimes I read through recipes and if they look a bit complicated, I just say “forget it” and look for quick recipes.


Then I thought of baking some potato wedges. Just cut some potatoes up and season and bake with some Parmesan cheese sprinkled on top. How easier can it get, really? And the result was… quite good. I love the combo of garlic and Parmesan cheese. I love making pasta with just these two flavors, too. So simple but so good!


I used little yukon golds but you can use russet potatoes if you want. Yukons are usually smaller so your wedges are going to be a lot smaller than the russet wedges. It might take a little less time to bake them, too.

Cu the potatoes in wedges. Drizzle olive oil over the wedges. Sprinkle with salt, pepper, garlic powder, oregano, and dried grated Parmesan cheese. Rub them all together by hand until the wedges are coated evenly with all seasonings and oil.

Bake at 425 degrees F for about 20-25 minutes or until the wedges are cooked and slightly crispy.

Sprinkle with freshly grated Parmesan cheese and smoked paprika if desired.

Baked Garlic Parmesan Potato Wedges

  • 6-8 yukon golds, cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • ½ tablespoon oregano
  • 2 tablespoons dried grated Parmesan cheese
  • salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)
  • smoked paprika seasoning (optional)

  1. Heat oven to 425 degrees F.
  2. On a baking pan, place the potato wedges. Drizzle with olive oil. Sprinkle with garlic powder, oregano, dried grated Parmesan cheese, salt and pepper. Stir them together by hand to make sure the potatoes are coated evenly with the oil and the seasonings.
  3. Bake for 20-25 minutes (it might take a little longer depending on what size potatoes you use) or until the wedges are cooked and slightly crispy.
  4. Sprinkle with freshly grated Parmesan cheese and smoked paprika seasoning if desired.



11 Responses to “Baked Garlic Parmesan Potato Wedges”

  1. #
    Belinda @zomppa — July 22, 2012 at 3:22 pm

    These look like they would be way too addictive!

  2. #
    Chung-Ah | Damn Delicious — July 22, 2012 at 9:05 pm

    Jason is a fry fanatic so he’s going to love me when I make this for him!

  3. #
    Lynna H. — July 22, 2012 at 9:48 pm

    I love easy & simple dishes as well! & this sure makes the list! Loving it! I bet it tastes great~

  4. #
    Debs @ The Spanish Wok — July 23, 2012 at 2:17 am

    Oh yum, just like cheesy chips.

  5. #
    Becca @ Amuse Your Bouche — July 23, 2012 at 5:36 am

    These look amaaazing, I bet I could eat a whole plateful haha

  6. #
    Samantha — July 23, 2012 at 6:28 am

    I do the same thing with recipes! I’m loving this side dish. I’ve done similar things but never with Parmesan. I guess I know what I’ll be adding!

  7. #
    fragrantfoodie — July 23, 2012 at 10:41 am

    Crispy potatoes + cheese + garlic = WINNING!

  8. #
    OrangAkaun — July 23, 2012 at 11:20 pm

    I’m going to feature the yummy image above in my foodporn roundup list. Hope you don’t mind. I’ll link back here of course.

  9. #
    Ashlee — January 10, 2013 at 8:30 pm

    I made this tonight to go with the Parmesan Chicken Manicotti. They were oh so yummy. I cut the potatoes into more of a fry size so they got all crispy!

    • Sook replied: — January 14th, 2013 @ 12:57 pm

      Hi Ashlee, I am glad that you got to try these. I love this simple recipe.

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