Description
These Parmesan and Garlic Baked Potato Wedges are crispy, flavorful, and perfectly seasoned with garlic, Italian herbs, and a generous sprinkle of Parmesan cheese. Baked to golden perfection, they make a delicious side dish or appetizer that pairs well with a variety of dipping sauces.
Ingredients
Scale
Potatoes and Seasoning
- 4 large russet potatoes, cut into thick wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
Toppings
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Optional
- Optional dipping sauces such as ketchup or ranch
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even cooking.
- Coat the potato wedges: Place the potato wedges in a large bowl. Drizzle with olive oil and add the minced garlic, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Toss well to ensure all wedges are evenly coated with the oil and seasonings.
- Arrange on baking sheet: Spread the seasoned wedges out in a single layer on the prepared baking sheet, placing them skin-side down for a crispier texture.
- Add Parmesan cheese: Evenly sprinkle the grated Parmesan cheese over the tops of the potato wedges to add a savory, cheesy crust as they bake.
- Bake the wedges: Bake for 35 to 40 minutes, until the wedges are golden brown and crispy on the edges. If you wish, flip the wedges halfway through baking to ensure even crispiness.
- Finish and serve: Remove the wedges from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness. Serve warm with your choice of dipping sauces for extra flavor.
Notes
- Soak the potato wedges in cold water for 30 minutes before baking to make them extra crispy.
- For a spicy kick, add a pinch of smoked paprika or chili flakes to the seasoning mix.
