This simple recipe for Baked Garlic Parmesan Potato Wedges is so easy and full of amazing garlic, Italian herbs, and parmesan flavors! It’s a great side or appetizer for any gathering.

I’m telling the truth: This new semi-french fry recipe is really impressive. They are so crispy and full of delicious garlic and Italian flavors. Garlic and cheese on fries has always been a favorite of mine, and I have a feeling you won’t be able to resist it either!

I have a big weakness for French fries. A lot of the time, my brother and I, who have really fast metabolisms, would go to a fast food restaurant late at night to get fries. Even when we went out for breakfast at iHop, I would still choose chicken strips and fries over pancakes. Deep fried potatoes and ketchup are just too good to pass up!

As an adult, I’ve made an effort to curb my addiction to french fries by cutting back on how often I order them at restaurants after 20 years of ordering them with every meal. Usually, I just share with my husband who is happy to give up some of his – usually about 60%. He’s really great like that.

When I’m feeling lazy and just want to stay home, I make homemade fries instead of getting takeout. These garlic parmesan potato wedges are so much better than Wendy’s fries! It’s definitely worth making them!

What ingredients are used to make garlic parmesan potato wedges?

• Large russet potatoes
• Olive oil
• Salt
• Garlic powder
• Italian seasoning
• Shredded parmesan cheese
• Fresh parsley or cilantro (optional)

What is the process for making garlic Parmesan potato wedges?

It’s so simple that you’ll think you should make these every night. Feel free to do it – I won’t argue with you!

Set your oven to 375 degrees and prepare your potatoes (see instructions below).

Grease a large baking sheet and put it aside. Put the potato wedges into a big bowl and pour olive oil over them. Mix everything together. Make another small bowl and mix salt, garlic powder and Italian seasoning together. Sprinkle the cheese over the potato wedges and mix them together. Sprinkle the seasoning mixture over the top.

Put the potato wedges with cheese and seasoning on the baking sheet so they are not overlapping. Bake them for 25-35 minutes until they are soft and golden. Sprinkle the chopped parsley on top and add some dressing for dipping.

How to make potato wedges:

I first rinse my potatoes under cold water to get rid of any dirt. I then remove any bad areas or areas where eyes are beginning to develop.

After washing the potatoes, I dry them off so they are not slippery. I then put them on a cutting board and get a large, sharp knife. I need to put the potato away from me and then cut it in half lengthwise. After that, I turn the two cut halves on their flat side and cut each one in half again. This prevents them from rolling and reduces the possibility of injury.

Cut each quarter-wedge in half right through the middle. And you’re done!

If you have big potatoes, cut them into sections that are about an inch wide. This will help them cook evenly.