Description

These Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and packed with bold garlic and Italian herb flavors. Coated with a savory blend of garlic powder, Italian seasoning, and freshly shredded Parmesan cheese, then oven-baked to golden perfection, they make a perfect side dish or snack. Easy to prepare and ideal for serving with your favorite dipping sauces.

Ingredients

Scale

Potatoes

4 large Russet potatoes, cut into wedges

Seasoning Mix

2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning

Other Ingredients

4 tbsp olive oil
1/2 cup freshly shredded Parmesan cheese
Freshly chopped parsley, for garnish

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Instructions

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the Russet potatoes thoroughly. Slice each potato lengthwise in half, then cut each half into 3 to 4 wedges. Place all the wedges in a large mixing bowl and drizzle with olive oil, tossing well to ensure they are evenly coated.
Season the Potatoes: In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mixture over the potato wedges and toss to coat all pieces evenly. Add the freshly shredded Parmesan cheese and toss again to distribute the cheese evenly over the wedges.
Bake the Potatoes: Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Arrange the potato wedges in a single layer on the sheet, placing them skin side down for best texture. Bake in the preheated oven for 25 to 35 minutes, flipping the wedges halfway through the baking time to ensure even browning. The wedges should be golden brown and tender when done.
Garnish and Serve: Remove the potato wedges from the oven and transfer them to a serving platter. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot with your choice of dipping sauces for a delicious, satisfying dish.

Notes

Use Russet potatoes for the best crispiness and texture.
Ensure wedges are cut evenly for uniform cooking.
Flipping halfway through baking helps achieve even browning.
For extra crispiness, you can broil for 1-2 minutes at the end, but watch closely to prevent burning.
These wedges pair well with ketchup, ranch, or aioli dipping sauces.