Garlic Parmesan Potato Wedges

If you could choose one side dish to have for the rest of your life, what would it be? I’m not sure if I could narrow it down to one, but I know that mine would definitely be some type of potato. French fries are for sure at the top of my list of favorite sides, but they obviously aren’t the healthiest option. These potato wedges are a healthier and more flavorful alternative to the usually fried version.

The beauty of these potato wedges, is that they will be a great accompaniment to so many main dishes. We had them with a Nashville Hot Chicken recipe that I have been working on (don’t expect that anytime soon, ha!), but they would go well with steak, grilled chicken, sandwiches or really whatever you can come up with!

Making these is really as simple as cutting up the potatoes, tossing them with olive oil, salt, pepper and garlic and then roasting them. When they are done, you just toss them again with parmesan and parsley and then eat!

Please let me know what you think of this recipe, and enjoy!

Garlic Parmesan Potato Wedges

Course: Appetizer, Side Dish
Keyword: easy, garlic, parmesan, potato, side dish, wedges
Servings: 4 people


  • 4 russet potatoes
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 4 cloves garlic minced
  • 1/2 cup parmesan cheese grated
  • 1 tbsp parsley


  • Preheat oven to 400º.  Wash potatoes and cut them into wedges no more than 1/2 inch thick.  In a large bowl, toss potatoes with olive oil, salt, pepper and garlic until the potatoes are well coated with the oil.  Spread potatoes onto a baking sheet and be sure that they are spread out and not overlapping.  Roast in preheated oven for approximately 25 minutes, or until the potatoes are soft on the inside. Flip all of the potatoes half-way through for even browning.
  • When the potatoes are done remove them from the baking sheet and place them in a large bowl.  Toss them with the parmesan cheese and parsley.  Enjoy!

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