I first saw these potato wedges on a rushed Sunday afternoon, watching my cousin throw together a side dish with whatever she had in the pantry. Three ingredients, no fuss, and before we’d even cleared the table everyone was asking for more. These oven baked 3-ingredient garlic parmesan potato wedges fit right in with the kind of practical, comforting food I grew up with in the rural Midwest—simple pantry staples, a hot oven, and a well-loved baking sheet. They bake up with a crisp, cheesy garlic crust and a fluffy white interior, the kind of thing you can slide onto the table beside just about any supper and know they’ll be the first dish to disappear.
These wedges are wonderful piled next to roast chicken, meatloaf, grilled pork chops, or a simple skillet of burgers. In my house they often stand in for French fries with ketchup, ranch, or a little sour cream for dipping. They’re sturdy enough to tuck into a plate with baked beans and coleslaw, or to round out a light meal of salad and sliced garden tomatoes in the summer. Serve them straight from the baking sheet while the cheese is still crisp and the centers are steamy and soft.
Oven Baked 3-Ingredient Garlic Parmesan Potato WedgesServings: 4
Ingredients
2 pounds russet potatoes, scrubbed (about 4 medium)
3 tablespoons garlic-infused olive oil
1 cup finely grated Parmesan cheese (the dry, crumbly kind from a wedge or shaker jar)
Directions
Preheat your oven to 425°F (220°C). Line a large, well-used baking sheet with parchment paper if you want easier cleanup, but know that baking directly on the metal gives the best crust.
Scrub the potatoes well and dry them with a clean towel. Leave the skins on for better texture. Cut each potato in half lengthwise, then cut each half into 3–4 long wedges, depending on the size of the potato.
Place the wedges in a large bowl. Drizzle the garlic-infused olive oil over the potatoes and toss with your hands until every wedge is lightly coated. Take a moment to make sure the cut sides are slick with oil; that’s where the crust will form.
Sprinkle the grated Parmesan cheese over the oiled wedges. Toss again until the cheese clings to all the surfaces. Some will fall to the bottom of the bowl—that’s fine, you’ll use it.
Spread the potato wedges out in a single layer on the baking sheet, cut sides down as much as possible. Scrape any loose cheese from the bowl and sprinkle it over and around the wedges on the pan; these little piles will turn into extra crispy cheese bits.
Bake on the middle rack for 20 minutes without disturbing them, so a crust can form. After 20 minutes, carefully flip each wedge with a spatula, trying to keep the cheesy crust attached.
Return the pan to the oven and bake for another 15–20 minutes, or until the potatoes are tender all the way through when pierced with a fork and the cheese on the edges is deep golden and crisp.
Let the wedges rest on the baking sheet for 3–5 minutes to set the cheesy crust. Serve them hot right from the pan or transfer to a platter, scraping up any crispy cheese bits to scatter over the top.
Variations & Tips
If you like a little color and bite, you can sprinkle the finished wedges with chopped fresh parsley or chives, or a pinch of black pepper, but I keep the baking itself to just the three ingredients. For a heartier crust, press a bit of extra Parmesan onto the cut sides of the wedges before they go into the oven. If you don’t have garlic-infused olive oil, you can make a quick version by gently warming olive oil with a smashed garlic clove, then discarding the clove so you still keep the spirit of the three-ingredient recipe. These wedges also work well with Yukon Gold potatoes, which give a slightly creamier interior. To feed a crowd, double the recipe and use two baking sheets, swapping their positions halfway through baking so everything browns evenly. Leftovers re-crisp nicely in a hot oven or toaster oven for a few minutes, making a handy second-day side.
