Say goodbye to soggy, greasy fries—and hello to golden, oven-baked potato wedges coated in garlic, Parmesan, and herbs, with crispy edges and tender centers that rival any fast-food fry.
These Baked Parmesan Potato Fries are the ultimate healthy-ish comfort food: easy, affordable, and packed with flavor—all made with one pan, no deep fryer, and no guilt. Whether you’re serving them as a side, appetizer, or full-on dinner with dip, they’re guaranteed to disappear faster than you can say “seconds, please!”
Let’s bake up a batch that’s crispy on the outside, fluffy within, and dripping with umami Parmesan crunch.
Why You’ll Love These Fries
✅ Only 6 ingredients—pantry staples you already own
✅ Ready in 35 minutes—faster than delivery!
✅ Naturally nut-free and easily gluten-free
✅ Healthier than fried—no oil splatter, no heavy grease
✅ Kid-approved and perfect for game day, weeknights, or meal prep
Ingredients You’ll Need
2.5 lbs Yukon Gold or Russet potatoes, scrubbed and cut into ½-inch wedges
3 tbsp olive oil
½ cup grated Parmesan cheese (freshly grated—not pre-shredded!)
1½ tsp garlic powder
1 tsp onion powder
1 tsp dried oregano or thyme
½ tsp salt (or to taste)
¼ tsp black pepper
Optional: Pinch of red pepper flakes, fresh parsley for garnish
🥔 Potato tip: Yukon Golds = creamy inside, crisp outside. Russets = fluffier center, extra crisp. Don’t peel—skin adds flavor and fiber!
Step-by-Step Instructions
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