Garlic Parmesan Potato Wedges (Printable Version)
# What You'll Need:
→ Potatoes
01 -
4 medium russet potatoes, scrubbed and cut into wedges
→ Seasonings and Oils
02 -
3 tablespoons olive oil
03 -
4 cloves garlic, minced
04 -
1 teaspoon dried Italian seasoning
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
→ Cheese and Garnish
10 -
1/2 cup grated Parmesan cheese
11 -
2 tablespoons chopped fresh parsley
# How to Make It:
01 -
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or spray lightly with nonstick cooking spray. Slice the potatoes lengthwise in half, then cut each half into 3-4 wedges, ensuring uniform size for even cooking.
02 -
In a large bowl, combine olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir to blend. Add potato wedges and toss thoroughly to coat evenly. Mix in the grated Parmesan cheese and toss again to distribute.
03 -
Spread the coated wedges in a single layer on the prepared baking sheet, ensuring adequate spacing to prevent steaming. Bake for 35 to 40 minutes, flipping halfway through to achieve a golden-brown, crisp exterior. Check for doneness by piercing with a fork.
04 -
Remove from oven and sprinkle with chopped fresh parsley. Optionally, add an extra sprinkle of Parmesan cheese. Serve warm alongside preferred dipping sauces.
# Additional Tips:
01 -
For extra crispy wedges, soak cut potatoes in cold water for 20-30 minutes before drying and seasoning. Use freshly shredded Parmesan for better melt and flavor. Russet potatoes deliver the best fluffy interior and crisp exterior texture.