Crispy Garlic Parmesan Potato Wedges
There is nothing quite as satisfying as the sound of a perfect crunch followed by a fluffy, tender center. These Baked Garlic Parmesan Potato Wedges are my go-to when I want a side dish that feels like an indulgence but is simple enough for any weeknight.
Ingredients
- 3 large Russet potatoes scrubbed
- 3 tbsp extra virgin olive oil
- ½ cup finely grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried parsley
- 1 tsp salt adjust to taste
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut each potato into 8 equal-sized wedges. (Optional: Soak in cold water for 30 mins, then pat completely dry).
- In a large mixing bowl, combine the olive oil, Parmesan cheese, garlic powder, paprika, parsley, salt, and pepper.
- Add the potato wedges to the bowl and toss until every wedge is thoroughly and thickly coated.
- Place the wedges on the prepared baking sheet in a single layer, ensuring they are not touching.
- Bake for 30–35 minutes, turning the wedges over halfway through the cooking time.
- Remove from the oven when they are golden brown and crispy.
- Serve immediately while hot.