Parmesan Garlic Roasted Potato Wedges
Russet potato wedges tossed in olive oil and garlic powder, roasted until golden, then topped with melted Parmesan and fresh parsley.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Sharp knife
Ingredients
Main Ingredients
- 4 medium russet potatoes about 2 pounds, scrubbed and cut into 8 wedges each
- 3 tbsp olive oil
- 2 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese freshly grated
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Preheat. Heat the oven to 425 degrees F and line a baking sheet with parchment.
- Cut. Scrub the potatoes and slice each lengthwise into eight wedges.
- Season. Toss the wedges with the oil, garlic powder, salt, and pepper.
- Roast. Arrange skin side down and bake 25 minutes, flipping once halfway.
- Top. Sprinkle with Parmesan and bake 5 more minutes until melted.
- Serve. Garnish with parsley and serve hot.
Notes
Substitutions: Pecorino Romano can replace the Parmesan, and sweet potatoes cook faster, so start checking at 20 minutes.
Tips: Dry the wedges well and give them space on the pan for crisp edges.
Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat at 400 degrees F until crisp.
Nutrition is calculated for 1 of 4 servings and is an estimate.