Baked Garlic Parmesan Potato Wedges

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and lightly grease it for easier cleanup.
In a large bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper until evenly coated.
Sprinkle in the grated Parmesan cheese and toss again to ensure a cheesy, flavorful coating on each wedge.
Arrange the wedges in a single layer on the baking sheet, placing them cut side down to encourage crispier edges.
Bake for 30–35 minutes, flipping halfway through, until the wedges are golden brown and crisp on the outside.
For extra crunch, broil for the last 2–3 minutes, watching carefully to avoid burning.
Garnish with chopped parsley if desired and serve hot with your favorite dipping sauce.

Spicy Version: Add a pinch of cayenne or crushed red pepper flakes to the seasoning mix.
Cheese Swap: Use shredded cheddar or Romano in place of Parmesan for a different flavor profile.
Herb Boost: Add fresh chopped rosemary or thyme for extra aromatic flair.
Wedge Alternatives: Try with sweet potatoes for a slightly sweeter, vitamin-rich twist.
Crispy Skin Tip: Leave the potato skins on—just scrub them well—for added texture and nutrients.

Soak potato wedges in cold water for 30 minutes before baking to remove excess starch and get crispier results.
Use a high-quality Parmesan for the best flavor—it melts and browns beautifully in the oven.
Avoid overcrowding the pan; spacing the wedges out helps them crisp up instead of steaming.
Serve with a variety of dips like garlic aioli, ranch dressing, spicy ketchup, or sour cream.
These are best enjoyed hot out of the oven but can be reheated in an air fryer or oven for a crispy revival.

These wedges are the kind of comfort food that brings everyone to the table—crunchy, cheesy, garlicky goodness in every bite.