Description
Crispy on the outside and tender on the inside, these Baked Garlic Parmesan Potato Wedges are the ultimate appetizer or side dish. Perfectly seasoned with garlic, Italian herbs, and grated Parmesan, each wedge is roasted to golden perfection for a savory and satisfying bite. Simple to prepare and always a crowd-pleaser, they pair beautifully with your favorite dipping sauce or as a comforting side to any main course.
Ingredients
Units
Scale
For the Potato Wedges
- 4 large russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
For the Parmesan Coating
- 2/3 cup grated Parmesan cheese
For Garnish
- 2 tablespoons chopped fresh parsley (optional)
- Extra grated Parmesan for sprinkling (optional)
Instructions
- Preheat the Oven – Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Potatoes – Scrub the russet potatoes well and cut them lengthwise into even wedges, aiming for 8 wedges per potato for best results. Pat them dry with a kitchen towel for maximum crispiness.
- Season the Wedges – In a large mixing bowl, toss the potato wedges with olive oil, salt, pepper, garlic powder, Italian seasoning, and smoked paprika (if using). Make sure each wedge is well-coated with the seasonings and oil.
- Coat with Parmesan – Sprinkle the grated Parmesan cheese over the seasoned wedges and gently toss again so the cheese sticks to all sides of the potatoes.
- Arrange and Bake – Place the wedges skin-side down in a single layer on the prepared baking sheet. For extra crispiness, do not overcrowd the pan. Bake for 35–40 minutes, flipping halfway through, until the potatoes are golden, crisp, and cooked through.
- Garnish and Serve – Remove from the oven and while still hot, sprinkle with extra Parmesan and chopped parsley, if desired. Serve immediately with your favorite dipping sauce.
Notes
- For best results, use russet potatoes as they crisp up nicely.
- Cut the wedges evenly to ensure they cook at the same rate.
- A sprinkle of smoked paprika adds a subtle depth and color but can be omitted.
- Serve with ranch, ketchup, or a creamy garlic dip for even more flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
