Description
These Baked Garlic Parmesan Potato Wedges are a crispy, flavorful side dish perfect for any meal. Tossed in a savory blend of garlic, paprika, and Italian seasoning, then baked to golden perfection and topped with melted Parmesan cheese, these wedges offer a deliciously crunchy exterior with a soft interior. Serve them with marinara sauce or ranch dressing for a tasty snack or appetizer.
Ingredients
Scale
Potatoes
- 3 large russet potatoes
Seasoning and Toppings
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Dips (Optional)
- Marinara sauce (optional, for dipping)
- Ranch dressing (optional, for dipping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Clean Potatoes: Wash and scrub the potatoes thoroughly to remove any dirt while keeping the skin on for texture.
- Cut Potatoes: Cut each potato in half lengthwise, then slice each half into 4-6 wedges depending on the potato size and your preference.
- Mix Seasoning: In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper to create the flavor coating.
- Toss Potatoes: Add the potato wedges to the bowl and toss thoroughly until each wedge is evenly coated with the seasoned oil mixture.
- Arrange on Baking Sheet: Place the coated wedges onto the prepared baking sheet in a single layer, making sure they do not overlap for even baking.
- Bake Initially: Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through to ensure both sides become golden brown and crispy.
- Add Parmesan: About 5 minutes before the baking time ends, remove the wedges from the oven and sprinkle the grated Parmesan cheese evenly over them.
- Finish Baking: Return the wedges to the oven and bake until the Parmesan cheese melts and becomes bubbly, enhancing the flavor and texture.
- Cool and Garnish: Once fully baked, remove the wedges from the oven and let them cool for a couple of minutes, then garnish with chopped fresh parsley if desired.
- Serve: Serve the warm potato wedges immediately with optional dipping sauces like marinara or ranch dressing for extra taste.
Notes
- Leaving the skin on the potatoes adds extra texture and nutrients.
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then dry thoroughly.
- You can use other types of potatoes like Yukon Gold if preferred, but russet potatoes yield the crispiest wedges.
- Adjust seasoning quantities according to taste for a milder or stronger flavor.
- The dish can be served as a side or appetizer and pairs well with a variety of main courses.
