Baked Parmesan Garlic Potato Wedges Recipe

Introduction

These Baked Parmesan Garlic Potato Wedges are crispy, flavorful, and easy to make. Perfect as a side dish or a tasty snack, they combine the richness of Parmesan with zesty garlic and Italian herbs for a delicious bite every time.

Ingredients

• 3-4 large russet potatoes
• 1/4 cup extra virgin olive oil
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1/2 cup freshly grated Parmesan
• Chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Wash and cut each potato lengthwise in half, then cut each half into three wedges.
3. Step 3: In a large bowl, combine the potato wedges with olive oil, garlic powder, Italian seasoning, Parmesan, salt, and black pepper. Toss until all wedges are evenly coated.
4. Step 4: Arrange the wedges skin side down in a single layer on a baking pan (about 15x10x1 inches) coated with cooking spray. Sprinkle any remaining coating over the wedges.
5. Step 5: Bake for 25-30 minutes, or until the wedges are golden brown and crispy.
6. Step 6: Remove from the oven, garnish with chopped fresh parsley, and serve with your favorite dipping sauce such as ketchup or ranch.

Tips & Variations

• For extra crispiness, soak the potato wedges in cold water for 30 minutes before coating to remove excess starch, then dry thoroughly.
• Swap garlic powder for fresh minced garlic for a more intense garlic flavor.
• Try adding a pinch of smoked paprika or cayenne pepper for a spicy twist.
• If you prefer, use Parmesan cheese mixed with a bit of grated Pecorino Romano for a sharper taste.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold or red potatoes can be used, but russet potatoes tend to produce the crispiest wedges due to their higher starch content.

Is it necessary to bake the wedges skin side down?

Placing the wedges skin side down helps them crisp up nicely on the bottom and prevents sticking, resulting in a better texture.

Baked Parmesan Garlic Potato Wedges Recipe

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★★★★★

4.9 from 124 reviews

Crispy and flavorful baked Parmesan garlic potato wedges made with russet potatoes, tossed in olive oil, garlic powder, Italian seasoning, and freshly grated Parmesan cheese. Perfect as a delicious side dish or snack, these wedges are baked until golden brown and garnished with fresh parsley.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 3–4 large russet potatoes

Seasoning and Coating

• 1/4 cup extra virgin olive oil
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1/2 cup freshly grated Parmesan cheese

Garnish

• Chopped fresh parsley (for garnish)

Instructions

1. Cut: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Cut each potato lengthwise in half, then cut each half into three wedges, resulting in roughly six wedges per potato.
2. Coat: In a large mixing bowl, combine the potato wedges with 1/4 cup of extra virgin olive oil, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss well to evenly coat every wedge.
3. Bake: Arrange the coated potato wedges skin-side down in a single layer on a 15x10x1-inch baking pan that has been sprayed with cooking spray. If there is any remaining seasoning mixture, sprinkle it over the potatoes. Bake in the preheated oven for 25-30 minutes, or until the wedges are crispy on the outside and golden brown.
4. Serve: Remove the wedges from the oven and garnish with chopped fresh parsley. Serve immediately with your choice of ketchup, ranch dressing, or any favorite dipping sauce.

Notes

• For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before coating and baking, then pat dry thoroughly.
• If you prefer a stronger garlic flavor, add some freshly minced garlic along with the garlic powder when coating.
• Cooking times may vary slightly based on oven variations and potato size; monitor the wedges to avoid burning.
• This recipe works well with Yukon Gold potatoes as a substitute for russet potatoes.
• To make this dish vegetarian, ensure the Parmesan cheese used is vegetarian-friendly.

Keywords: parmesan potato wedges, baked potato wedges, garlic potato wedges, crispy potato wedges, Italian seasoning potatoes, side dish