Description
Crispy baked garlic parmesan potato wedges made with russet potatoes, olive oil, garlic, paprika, and Parmesan.
Ingredients
Scale
- 4 large russet potatoes (scrubbed)
- 1 bowl cold water (for soaking wedges)
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese (grated)
- 4 cloves garlic (minced)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- 2 tbsp fresh parsley (chopped for garnish)
- pinch cayenne or red pepper flakes (for heat)
- 1/2 tsp dried rosemary/thyme/oregano (herb version)
Instructions
- Preheat oven to 425°F and line 2 baking sheets with parchment.
- Slice potatoes into even wedges (about 8 wedges per potato).
- Place wedges in cold water and soak 30 minutes (helps crisp).
- Drain and pat wedges very dry with towels.
- In a large bowl, combine olive oil, Parmesan, minced garlic, garlic powder, paprika, salt, pepper, and onion powder.
- Toss wedges in the seasoning mixture until fully coated.
- Spread wedges in a single layer with space between them.
- Bake 25 minutes.
- Flip wedges and bake 20 more minutes, until deep golden and crisp.
- Sprinkle parsley on top (and optional heat/herbs). Serve hot.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg