Description
Crispy and flavorful baked garlic parmesan potato wedges made with russet potatoes, seasoned with garlic powder, Italian herbs, and topped with grated Parmesan cheese and fresh parsley. A perfect easy-to-make side dish that’s golden on the outside and tender inside.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, cut into wedges
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Cheese & Garnish
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and promote even cooking.
- Prepare Potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt. Cut each potato into evenly sized wedges to ensure uniform cooking.
- Toss Wedges with Seasoning: In a large bowl, combine the potato wedges with olive oil, salt, black pepper, garlic powder, Italian seasoning, and half of the grated Parmesan cheese. Toss until the wedges are evenly coated with the seasoning mix.
- Arrange and Bake: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, placing them skin side down for optimal crispiness. Bake in the preheated oven for 35–40 minutes, flipping the wedges halfway through baking for even browning.
- Finish and Garnish: Once the wedges are golden brown, crispy on the outside, and tender on the inside, remove from the oven. Sprinkle the remaining Parmesan cheese and chopped fresh parsley over the wedges before serving.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking, then dry them thoroughly with a towel.
- Serve with your choice of dipping sauces such as ranch, ketchup, or garlic aioli.
