Garlic Parmesan Potato Wedges

As seen in our latest Instagram reel

Golden, crispy edges, fluffy potato centers, and a generous coating of savory garlic Parmesan — these potato wedges are impossible to resist. This is the easy side from @lilyscravekitchen_ that had everyone commenting WEDGES for the recipe. Fresh potato wedges are tossed with fragrant garlic, herbs, and Parmesan, then baked until beautifully golden with that satisfying crunch in every bite.

Why you’ll love them

Crispy outside, fluffy inside — the wedge shape is the ideal fry-to-fluff ratio.
Garlic + Parmesan + herbs is a seasoning trio that never misses.
Baked, not fried: all the crunch with a fraction of the oil.
Perfect alongside burgers, grilled chicken, or your favorite dipping sauce.

Ingredients

2.5 lb (1.1 kg) russet potatoes, scrubbed and cut into wedges
⅓ cup grated Parmesan cheese
3 tbsp olive oil
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
2 tbsp chopped fresh parsley

Instructions

Prep. Heat the oven to 425°F (220°C). Soak the cut wedges in cold water 20 minutes, then drain and pat very dry.
Toss. In a large bowl, toss the wedges with the olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
Bake. Spread in a single layer on a parchment-lined sheet pan, skin-side down. Bake 35–40 minutes, flipping once, until deep golden and crisp.
Cheese. Sprinkle the Parmesan over the hot wedges and return to the oven 2–3 minutes until melted and lightly golden.
Serve. Shower with parsley and serve hot with your favorite dipping sauce.

Tips

Soaking and drying is the crispiness secret — wet potatoes steam instead of crisping.
Give them space; crowded wedges go soggy instead of golden.
Grate the Parmesan fresh so it melts into a proper crust.
Ranch, garlic aioli, or marinara — pick your dip and don’t look back.

Nutrition

Estimated per serving (serves 6): ~250 calories, ~6g protein, ~9g fat, ~33g carbs. Values are estimates computed from USDA reference data, not lab-tested.

One batch might not be enough — how many are you making? Follow @lilyscravekitchen_ on Instagram for the reel and more easy recipes.