Irresistible Baked Garlic Parmesan Potato Wedges (Print version)
Crispy oven-baked potato wedges coated in garlic, parmesan, and Italian herbs. An easy, crowd-pleasing side dish ready in under an hour.
# Ingredients:
For the wedges
01 -
3 large russet potatoes, scrubbed and cut into wedges
02 -
4 tablespoons olive oil
03 -
1/2 cup (45 g) freshly grated parmesan cheese
04 -
2 teaspoons garlic powder
05 -
2 teaspoons Italian seasoning
06 -
1 teaspoon paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Heat your oven to 400°F (200°C). Scrub the potatoes and cut each one lengthwise into eight even wedges.
02 -
Place the wedges in a large bowl and drizzle with olive oil. Toss until every piece has a thin, even coat.
03 -
Add the parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper. Toss again so the cheese and spices cling to all surfaces.
04 -
Spread the wedges on a rimmed baking sheet in a single layer with the skin side touching the pan. Leave space between each wedge so steam can escape.
05 -
Roast for 35 to 40 minutes until the edges are deeply golden and a fork slides in easily. The parmesan should look crisp, not just melted.
06 -
Transfer to a platter and sprinkle with chopped parsley while they are still hot. Serve immediately with ranch or your favorite dip.
# Good to know:
01 -
Serve immediately for the crispiest texture.
02 -
Skin-on wedges hold their shape better and add extra texture.