Crispy Baked Garlic Parmesan Potato Wedges
Follow these steps to make potato wedges that are crispy on the outside and flavorful with garlic and Parmesan cheese, prepared entirely in the oven.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large Russet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two large baking sheets with parchment paper.
- Cut each potato lengthwise into 8 equal wedges. Do not peel the potatoes.
- Place the potato wedges in a large bowl. Toss them with olive oil, salt, pepper, garlic powder, and paprika until they are evenly coated.
- Arrange the seasoned wedges on the prepared baking sheets in a single layer. Do not let the wedges touch each other; use both sheets if necessary for single-layer cooking.
- Bake for 20 minutes.
- Remove the baking sheets from the oven. In a small bowl, mix the grated Parmesan cheese and minced garlic.
- Flip the potato wedges. Sprinkle the Parmesan and garlic mixture evenly over the wedges.
- Return the wedges to the oven and bake for another 15 to 20 minutes, or until they are golden brown and crispy.
- Serve immediately.
Notes
- For extra crispiness, soak the cut potato wedges in cold water for at least 30 minutes before drying them completely. Pat them very dry with paper towels before tossing with oil.
- Using two baking sheets ensures the potatoes roast instead of steam, which is key for crispiness.
- If you prefer a stronger garlic flavor, add 1/2 teaspoon of garlic powder to the oil mixture and then toss with fresh minced garlic after the first bake.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 5