Description
Crispy and flavorful Baked Garlic Parmesan Potato Wedges are the perfect side dish or snack. These wedges are seasoned with garlic powder, Italian herbs, and topped with freshly shredded Parmesan cheese, then baked to golden perfection for a deliciously satisfying treat.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes, cut into wedges
Seasoning
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 4 tbsp olive oil
- 1/2 cup freshly shredded Parmesan cheese
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly. Slice each potato in half lengthwise, then cut each half into 3-4 wedges. Place the wedges in a large mixing bowl and drizzle with olive oil, tossing well to coat all pieces evenly.
- Season the Potatoes: In a small bowl, mix together salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mix over the potato wedges and toss again to ensure all wedges are evenly coated. Add the freshly shredded Parmesan cheese and toss once more to distribute the cheese over the wedges.
- Bake the Potatoes: Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Arrange the potato wedges in a single layer on the sheet, placing them skin side down for optimum crispness. Bake in the preheated oven for 25 to 35 minutes, flipping the wedges halfway through the baking time. This will help them cook evenly and achieve a golden brown color and tender interior.
- Garnish and Serve: Once baked, remove the potato wedges from the oven and transfer them to a serving platter. Garnish with freshly chopped parsley for added flavor and color. Serve hot alongside your favorite dipping sauces for a delicious snack or side dish.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before cooking and dry thoroughly.
- You can substitute Parmesan cheese with Pecorino Romano or a similar hard cheese if preferred.
- Adjust seasoning according to personal taste, adding more garlic powder or herbs as desired.
- Serve with dipping sauces such as ranch, ketchup, or garlic aioli.
- Russet potatoes work best for this recipe due to their starchy texture, which crisps well when baked.
