Baked Garlic Parmesan Potato Wedges
Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~55 minutes
Ingredients
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3 large russet potatoes (or 4 medium), scrubbed clean
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3 tbsp olive oil
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3 cloves garlic, minced
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (smoked or sweet)
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½ tsp Italian seasoning (or a mix of oregano, thyme, and basil)
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⅓ cup grated Parmesan cheese
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2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat Oven:
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Preheat to 400°F (200°C).
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Line a large baking sheet with parchment paper or lightly grease it.
2. Cut the Potatoes:
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Slice each potato in half lengthwise, then cut each half into 3–4 wedges (about 6–8 wedges per potato).
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Place wedges in a large bowl of cold water and soak for 15–20 minutes to remove excess starch.
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Drain and pat dry thoroughly with paper towels.
3. Season:
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In a large bowl, whisk together olive oil, garlic, salt, pepper, paprika, and Italian seasoning.
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Add potato wedges and toss until evenly coated.
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Sprinkle half of the Parmesan cheese over the wedges and toss again.
4. Arrange and Bake:
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Spread wedges in a single layer on the baking sheet with the skin side down (avoid crowding).
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Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
5. Finish:
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Remove from oven and immediately sprinkle with the remaining Parmesan cheese and fresh parsley.
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Serve hot with your favorite dip (ranch, garlic aioli, or ketchup).
Tips
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For extra crispiness, bake on a wire rack set over the baking sheet for better air circulation.
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Substitute sweet potatoes for a slightly sweeter version.
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Add a pinch of cayenne or chili flakes for a little heat.
Would you like me to include a spicy version or a loaded version topped with cheese and bacon next?
