Baked Garlic Parmesan Potato Wedges (Print version)
Crispy oven-baked potato wedges tossed with garlic, parmesan, paprika, herbs, and parsley for a simple side dish or snack.
# Ingredients:
For the potato wedges
01 -
2 lb (900 g) russet potatoes, scrubbed and cut into wedges
02 -
3 tablespoons olive oil
03 -
1/2 cup (50 g) finely grated parmesan cheese, plus more for serving
04 -
1 1/2 teaspoons garlic powder
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon paprika
07 -
3/4 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
09 -
2 tablespoons chopped fresh parsley
Optional for serving
10 -
Ranch, marinara, garlic aioli, or ketchup
# Instructions:
01 -
Scrub the potatoes and cut each one lengthwise into 8 even wedges. Place them in a large bowl of cold water and soak for 20 minutes.
02 -
Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or lightly oil the pan.
03 -
Drain the wedges and pat them very dry. Toss with olive oil, parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper until evenly coated.
04 -
Spread the potatoes in a single layer with one cut side touching the pan. Leave a little space between wedges for better browning.
05 -
Bake for 20 minutes, flip the wedges, then bake 15-20 minutes more until golden outside and tender when pierced with a fork.
06 -
Sprinkle hot wedges with parsley and extra parmesan. Taste and add a pinch more salt if needed. Serve immediately with dipping sauce.
# Good to know:
01 -
Soaking is optional, but it helps the wedges crisp more evenly.
02 -
Best served hot from the oven.
03 -
Use two baking sheets if the wedges do not fit in one loose layer.