Garlic Parm Potato Wedges (Printable Version)
Golden, crispy potato wedges loaded with garlic and parmesan, baked in the oven and brightened with fresh parsley.
# Ingredients Required:
→ Primary
01 -
2 tablespoons fresh parsley or cilantro, chopped (if you like)
02 -
1/2 cup (about 50 grams) Parmesan cheese, shredded
03 -
2 teaspoons Italian herb seasoning
04 -
2 teaspoons garlic powder
05 -
2 teaspoons salt
06 -
4 tablespoons extra-virgin olive oil
07 -
4 big Russet potatoes, cut into wedges
# Guide to Cooking:
01 -
Once done, sprinkle some chopped parsley or cilantro on top. Dish them out while they're hot, and grab your favorite dipping sauce if you want.
02 -
Throw the tray in the oven and let the wedges bake for 25 to 35 minutes. Take them out when they're golden and soft if you poke them with a fork.
03 -
Lay all those herby, cheesy potato wedges on your baking sheet. Make sure the skin side is down and nothing's stacked.
04 -
Mix your salt, garlic powder, and Italian herbs in a small bowl. Sprinkle Parmesan cheese over the oiled wedges and toss around so they're all covered. Now, shower on your seasoning blend until everything's well dusted.
05 -
Drop your potato wedges into a big bowl. Drizzle on olive oil and toss with your hands to coat them all over.
06 -
Switch the oven to 190°C. Give your baking sheet a quick coat of oil and keep it close.
# Extra Suggestions:
01 -
Space your potato wedges out so they aren't touching. This helps them go crispy instead of soggy.