Baked Garlic Parmesan Potato Wedges Recipe

Baked Garlic Parmesan Potato Wedges Recipe

How To Make Baked Garlic Parmesan Potato Wedges

The garlic-parmesan flavor is heightened by the amount of starchiness from these potato wedges. Make this delightful dish for parties or snacks.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 4largeRusset potatoes
  • ¼cupolive oil
  • ½cupParmesan Cheese
  • 2tspfresh rosemary,minced
  • 1 ½tspgarlic powder
  • 1tbspminced,minced
  • salt and freshly ground black pepper
  • 1tbspfresh parsley,minced, for garnish

For Creamy Basil Sauce:

  • ¼cuplight mayonnaise
  • ¼cupplain Greek yogurt
  • ½tspdried basil
  • 2 ½tbspmilk
  • tspgarlic powder
  • 2pinchessalt


  1. Preheat oven to 400 degrees F. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.

  2. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges. Place potatoes on the baking sheet.

  3. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder, and season with salt and pepper. Toss lightly. Then spread into an even layer, laying potatoes on one cut side.

  4. Roast in preheated oven for 30 to 35 minutes, turning potatoes to opposite cut side halfway through. Broil during the last 1 to 2 minutes to crispen them up more.

  5. Sprinkle with a few more tablespoons Parmesan and the parsley. Serve warm.

  6. To make the sauce, whisk together all ingredients in a small bowl. Serve with potato wedges.


  • Calories: 387.58kcal
  • Fat: 16.80g
  • Saturated Fat: 4.49g
  • Monounsaturated Fat: 8.38g
  • Polyunsaturated Fat: 3.05g
  • Carbohydrates: 49.62g
  • Fiber: 3.79g
  • Sugar: 3.27g
  • Protein: 11.79g
  • Cholesterol: 11.52mg
  • Sodium: 718.65mg
  • Calcium: 213.54mg
  • Potassium: 1120.30mg
  • Iron: 2.65mg
  • Vitamin A: 35.83µg
  • Vitamin C: 14.95mg
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