Description
These Baked Garlic Parmesan Potato Wedges are a crispy, flavorful side dish perfect for any meal. Coated with a savory mix of garlic, Parmesan cheese, and Italian seasoning, then oven-baked to golden perfection, they offer a delicious alternative to traditional fries with a homemade touch.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Seasoning & Toppings
- ¼ cup extra virgin olive oil
- 4 cloves fresh garlic, minced
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp the potato wedges properly.
- Prepare the potatoes: Scrub the potatoes clean under running water and slice each into thick wedges to maintain a hearty texture.
- Toss with seasonings: In a large mixing bowl, combine the potato wedges with extra virgin olive oil, minced garlic, Italian seasoning, salt, pepper, and grated Parmesan cheese. Toss thoroughly to make sure each wedge is evenly coated.
- Arrange on baking sheet: Line a baking sheet with parchment paper and spread the wedges in a single layer without overcrowding. This helps them cook evenly and become crispy.
- Bake the wedges: Place the baking sheet in the oven and bake for 30-35 minutes. Flip the wedges halfway through the cooking time to ensure even browning and crispness on all sides.
- Optional extra topping: Once baked, you can sprinkle additional Parmesan cheese over the hot wedges for an extra layer of cheesy flavor before serving.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning to remove excess starch and pat dry before tossing with oil and seasonings.
- Use parchment paper or a silicone baking mat to prevent sticking and for easier cleanup.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
- These wedges pair well with dips like garlic aioli, ranch dressing, or ketchup.
- Russet potatoes are best for baking due to their starchy texture, but Yukon gold can also be used for a creamier bite.
