Mediterranean-style Baked Garlic Parmesan Potato Wedges

Here’s a Mediterranean-style Baked Garlic Parmesan Potato Wedges recipe—crispy outside, fluffy inside, and full of herby flavor 🥔✨

Ingredients

• 4 medium russet or Yukon Gold potatoes

• 3 tbsp olive oil

• 4 cloves garlic, minced

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp paprika

• Salt & black pepper, to taste

• ⅓ cup freshly grated Parmesan cheese

• 1–2 tbsp chopped fresh parsley (optional)

• Optional add-ins: lemon zest, rosemary, or a pinch of chili flakes

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prep potatoes: Wash well and cut into even wedges (about 8 wedges per potato).

3. Season: In a large bowl, toss wedges with olive oil, garlic, oregano, thyme, paprika, salt, and pepper until well coated.

4. Bake (round 1): Spread wedges in a single layer, skin-side down. Bake for 30 minutes.

5. Flip & cheese: Flip wedges, sprinkle Parmesan evenly over the top.

6. Bake (round 2): Return to oven for 15–20 minutes, until golden brown and crispy.

7. Finish: Garnish with parsley and optional lemon zest. Serve hot.

Tips for Extra Crispiness

• Soak wedges in cold water for 20–30 minutes before baking, then dry very well.

• Don’t overcrowd the pan—use two trays if needed.

• Use freshly grated Parmesan (it melts and crisps better than pre-shredded).

Serving Ideas

• With tzatziki, garlic yogurt sauce, or hummus

• As a side for grilled chicken, fish, or falafel

• Toss with a little feta after baking for extra Mediterranean flair