4.34 from 3 votes

Crispy Baked Garlic Parmesan Potato Wedges

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 263kcal
Author Layla


  • 4 large russet potatoes
  • 1/4 cup shredded parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • For the Blue cheese ranch dip
  • 1/2 cup sour cream
  • 1/2 package Ranch dip mix
  • 1/4 cup blue cheese crumbles
  • 1 tablespoon chopped fresh chives or dill


  • To make the potato wedges: Preheat oven to 375. Lightly grease a large baking sheet or line with foil or parchment paper and set aside.

  • Wash and dry potatoes then slice into thick wedges but cutting each potato into 6-8 wedges. In a large bowl, combine the potatoes, olive oil, parmesan, and spices. Toss to combine.

  • Place potato wedges on prepared baking sheet in a single layer. Bake for 35-40 minutes until potatoes golden and tender. Sprinkle with fresh herbs (optional) and serve with the blue cheese ranch dipping sauce.

  • To make the blue cheese ranch dipping sauce: Whisk the sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives in a small bowl until full combined. Serve cold.


To make homemade italian seasoning for the recipe: 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. If you do not have all of the above just sprinkle whatever italian herbs you have on hand.


Calories: 263kcal