Description
Crispy and flavorful Parmesan Garlic Potato Wedges baked to golden perfection. These savory wedges are coated in a blend of olive oil, garlic, Italian seasoning, and paprika, then topped with grated Parmesan cheese and fresh parsley for an irresistible side dish or snack.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
Seasoning Mix
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: Thoroughly wash and scrub the Russet potatoes to remove any dirt. Cut each potato into 8 evenly sized wedges for uniform cooking.
- Make Seasoning Mix: In a large bowl, combine the olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Stir well to mix the flavors.
- Coat Potatoes: Add the potato wedges to the bowl and toss them thoroughly in the seasoning mixture until each wedge is well coated.
- Add Parmesan: Sprinkle half of the grated Parmesan cheese over the coated wedges and toss again to distribute the cheese evenly.
- Arrange on Baking Sheet: Lay the potato wedges out in a single layer on the prepared baking sheet with the cut side down to encourage crispiness.
- Bake: Bake the wedges in the preheated oven for 30–35 minutes, flipping them halfway through the cooking time. Bake until they are golden brown and crispy.
- Finish with Cheese: Remove the wedges from the oven and immediately sprinkle the remaining Parmesan cheese evenly over the top.
- Garnish and Serve: Garnish with chopped fresh parsley if desired, and serve the potato wedges while hot for best taste and texture.
Notes
- Russet potatoes work best for crispy wedges due to their starchy content.
- Flipping the wedges halfway ensures even browning and crispiness on all sides.
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before drying and seasoning to remove excess starch.
- Fresh Parmesan cheese gives a better flavor than pre-grated store-bought.
- Optional parsley garnish adds a fresh, vibrant taste and color contrast.
