Crispy Baked Garlic Parmesan Potato Wedges

Ingredients

• 4 largerusset potatoes
• 25 g (¼ cup)shredded Parmesan cheese
• 45 ml (3 tablespoons)olive oil
• 1 tablespoongarlic powder
• 1 tablespoonItalian seasoning
• 1 teaspoonred pepper flakes
• 1 teaspoonsalt
• 120 ml (½ cup)sour cream
• ½ packageranch dip mix
• 35 g (¼ cup)blue cheese crumbles
• 1 tablespoonchopped fresh chives or dill

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Lightly grease a large baking sheet or line it with foil or baking parchment, then set it aside.

2. 2

   Season the potatoes

   Wash and dry the potatoes, then cut each one into 6–8 thick wedges. In a large bowl, combine the wedges with the olive oil, Parmesan, garlic powder, Italian seasoning, red pepper flakes and salt; toss to coat.

3. 3

   Bake the wedges

   Arrange the wedges in a single layer on the prepared baking sheet. Bake for 35–40 minutes, until golden and tender. Sprinkle with fresh herbs, if desired, and serve with the blue cheese ranch dip.

4. 4

   Mix the dip

   In a small bowl, whisk together the sour cream, ranch dip mix, blue cheese and chopped fresh chives until combined. Serve cold.

What are potato wedges?

Potato wedges are thick-cut pieces of potato, usually roasted or fried and served as a side or snack. This version pairs the familiar baked potato format with garlic, herbs and Parmesan, plus a creamy blue cheese ranch dip.

The method is simple: coat the wedges in seasoned oil, spread them out and bake until tender. A single layer gives the hot oven room to brown their surfaces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while olive oil, Parmesan, sour cream and blue cheese contribute much of the fat; the cheeses and sour cream also provide some protein. Pair a portion with vegetables and a protein-rich main to make a more balanced plate.

Choosing and cutting the potatoes

Russet potatoes: their fluffy interior suits baking and contrasts nicely with the seasoned exterior. Choose potatoes of a similar size so the wedges finish at roughly the same time.

Even wedges: cut each potato into 6–8 pieces, keeping them thick but reasonably uniform. Very different sizes can leave some pieces soft while others are still firm.

Getting the seasoning to stick

Oil first: toss the potatoes thoroughly so the oil coats their surfaces and helps the dry seasonings cling. Make sure the Parmesan and spices are distributed through the bowl rather than left at the bottom.

Spread out: arrange the wedges in one layer with a little space between them. If they are crowded, moisture can collect and the potatoes may soften instead of browning.

How to tell when they are done

Colour: look for golden edges and patches on the cut sides. The recipe gives a baking time of 35–40 minutes, but wedge thickness and oven performance can affect the timing.

Tenderness: pierce a wedge with a knife or fork; it should pass through the centre without much resistance. If the wedges are still firm, continue baking and check again shortly.

Making the blue cheese ranch dip

Mixing: whisk the sour cream, ranch dip mix, blue cheese and chives until combined. The blue cheese adds a salty, tangy note to the cool, creamy base.

Serving: keep the dip cold and serve it alongside the hot wedges. Chives or dill both work as the fresh herb in the dip.

Serving the wedges

As a side: serve them with a simple green salad or alongside a main dish. The tangy dip also makes them suitable for a casual sharing plate.

For the best contrast, bring the wedges to the table while they are hot and the dip is chilled. Add fresh herbs just before serving if you want a brighter finish.

Recipe notes & tips

• Dry the potatoes well after washing so excess water does not interfere with browning.
• Cut the wedges to a similar thickness to help them cook evenly.
• Toss until the oil and seasonings coat the wedges on all sides.
• Leave space between the wedges on the baking sheet.
• Taste the dip before serving, as the ranch mix and blue cheese both bring saltiness.
• Serve the dip cold alongside the wedges straight from the oven.

Variations

• Milder seasoning: leave out the red pepper flakes for a less spicy batch.
• Herb swap: use chopped dill instead of chives in the dip.
• Extra garlic: add a little more garlic powder to the potato seasoning.
• More Parmesan: scatter a little extra shredded Parmesan over the wedges before baking.
• Thicker dip: use less sour cream for a more concentrated blue cheese ranch flavour.

Common mistakes to avoid

• Uneven cuts: wedges of different sizes cook at different rates; aim for similar thickness.
• Wet potatoes: lingering water can hinder browning; dry them thoroughly after washing.
• Crowded tray: overlapping wedges steam; use a large baking sheet and keep them in one layer.
• Underseasoned coating: seasoning left in the bowl will not flavour the potatoes; toss until evenly coated.
• Serving the dip warm: it is intended to be served cold; mix it while the wedges bake and keep it chilled.

How to store

Refrigerate leftover wedges and dip separately in airtight containers for up to 3 days. Reheat the wedges in an oven until hot; serve the dip cold and stir it before serving.

Frequently asked questions