Baked Garlic Parmesan Potato Wedges Recipe
Crispy and flavorful Baked Garlic Parmesan Potato Wedges made with perfectly seasoned Russet potatoes, garlic powder, Italian seasoning, and freshly shredded Parmesan cheese. These oven-baked wedges are a delicious and healthier alternative to fried potato sides, garnished with fresh parsley for a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
Garnish
- Freshly chopped parsley, for garnish
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 to coat evenly.
- Season the Potatoes: In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle the seasoning mix over the potato wedges and toss to coat all the wedges evenly. Add the freshly shredded Parmesan cheese and toss again to distribute the cheese thoroughly.
- 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 baking sheet with the skin side down. Bake in the preheated oven for 25 to 35 minutes, flipping the wedges halfway through the baking time to ensure even crisping until they turn golden brown and tender when pierced.
- Garnish and Serve: Once baked, remove the potato wedges from the oven and transfer them onto a serving platter. Garnish with freshly chopped parsley for a fresh, vibrant touch. Serve hot with your favorite dipping sauces for an irresistible appetizer or side dish.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before cooking and then dry thoroughly.
- Feel free to substitute Parmesan with Pecorino Romano for a saltier flavor.
- Serve with ranch, ketchup, or garlic aioli for dipping.
- Use gloves or toss the potatoes well to evenly distribute oil and seasoning.
- Make sure to flip the wedges halfway through baking to ensure even browning and crispiness.
Keywords: potato wedges, garlic parmesan potatoes, baked potato wedges, crispy potato wedges, side dish, oven-baked potatoes
