Garlic Parmesan Baked Potato Wedges

A few days ago, I need fries. I needed fries badly. I went through the list of fast food restaurants in my head trying to thinkΒ about who had the best french fry. None of them seemed like they would satisfy my craving. What I really wanted was the baked potato wedges my mother made us as kids on burger night. I went to the kitchen, and did an interesting spin on my mothers baked potato wedges. Although, they really were perfect the way she made them.

I can still see the multi-colored plastic plates we ate on, and the hologram Hannah Montana cups, leftover from my little sister birthday party.

At the time my mother had 7 children (now 8), and she needed cheap, healthy recipes that were kid friendly. Baked potato wedges fit the bill exactly.

Another thing that was important to a mother of so many very young children, was that it needed to turn out every time. Perfectly.

Imagine dinner getting screwed up at the last minute and you have 7 hungry hobbits to feed…..

Garlic Parmesan Baked Potato Wedges| Ten at the Table|


My mom used to only use seasoned salt once it came out of the oven, and it was really good like that! For this recipe, I have adapted it to be a more sophisticated(ish) version with some simple, flavorful spices, and Parmesan cheese.


Garlic Parmesan Baked Potato Wedges| Ten at the Table|

There are endless flavor possibilities! You could sprinkle it with cheddar cheese and bacon bits in the last 5-10 minutes of baking, or you could even just stick with a simple sea salt and pepper version.

This recipe is also freezer friendly! You would just freeze before baking, then thaw and bake.Β πŸ˜‰

Garlic Parmesan Baked Potato Wedges| Ten at the Table|

Here’s the recipe:

Garlic Parmesan Baked Potato Wedges


  • 4 russet potatoes
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 Tbsp very finely chopped fresh parsley leaves
  • 1/4 cup parmesan cheese


  • Wash and cut the potatoes into wedges by halving and slicing at an angle moving from one side to the other. Soak the wedges in cold salted water for 30 minutes. Combine the wedges, spices, and oil in a gallon sized ziplock bag, and shake til everything is evenly coated. Place potatoes on the lined sheet and bake at 450?F for 30-35 min until the potatoes are cooked through, browned and crispy.
  • While the wedges are in the oven, combine the Parmesan, and parsley in a medium sized bowl. Once the wedges come out of the oven, toss them in the bowl with cheese and parsley. Serve hot.

24 Thoughts on “Garlic Parmesan Baked Potato Wedges

  1. These look really good…. we make something quite similar and we love them…. so crispy on the outside and soft on the inside and very flavorful. πŸ™‚

  2. Mmm! Mmm! Now my mouth is watering! I will definitely be making these for dinner!

  3. Great idea! We love to make homemade fries. I never thought about freezing them! We are 35 weeks pregnant, so I am lining up freezer meal ideas. I will definitely pin this recipe! πŸ™‚

  4. These looks so good. Garlic and parm are 2 of my favorite flavors. Will pin and give them a try soon.

  5. These look great! Can you use different types of potatoes? I have the red kind in my fridge and would love to make them for dinner…

  6. Aww, I know what I’ll have for dinner tonight with a lovely movie! Thanks for sharing, Maria πŸ™‚

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  8. These look so delicious. I LOVE potato wedges even though I can’t have them often. I’ll give them a try soon! Pinned!

  9. Hi! This looks so yummy! I’ve pinned it to save for later! Thanks for sharing!

  10. Amy L on April 1, 2015 at 9:15 pm said:

    I will be trying this recipe for our “burger night”. I love the addition of Parmesan!

  11. Kenneth Robinson on May 8, 2015 at 10:41 pm said:

    This could be the answer to making them for one also, I am going to give it a try
    From Australia

  12. Wow those look really good! My mom used to make something like that and they would be gone in minutes. Can’t wait to try these!

  13. Mmmmm these look perfect.

  14. I love these. Even though they would be great as is, I think smearing them in some horseradish ketchup would really seal the deal for me.

  15. Love potatoes. Will have to try.

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  17. I have got to try these!

    xoxoBella |

  18. These look amazing! Can you make this recipe with sweet potatoes as well?

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  20. Tiffany Cooper on February 22, 2016 at 11:52 am said:

    Do you use grated Parmesan or in the bottle?

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