Garlic Parmesan Potato Wedges
Oven baked potato wedges coated in garlic, parmesan, and herbs until golden and crisp at the edges.
Equipment
- Baking sheet
- Large mixing bowl
- Parchment paper
Ingredients
Main Ingredients
- 4 medium russet potatoes cut into wedges
- 3 tbsp olive oil
- 3 cloves garlic minced
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Heat. Heat the oven to 400 F and line a baking sheet with parchment paper.
- Cut. Scrub the potatoes and cut them into wedges of similar size.
- Coat. Mix the oil, garlic, parmesan, and seasonings in a large bowl, then toss the wedges until covered.
- Bake. Arrange skin side down in a single layer and bake for 35 to 40 minutes, flipping halfway.
- Garnish. Sprinkle with parsley and serve hot.
Notes
Substitutions: Yukon Gold potatoes work in place of russets.
Tips: Soak the cut wedges in cold water for 30 minutes, then dry them well for extra crunch.
Storage: Refrigerate in an airtight container for up to 4 days.
Nutrition is calculated for the wedges with the parsley garnish.