Description
These Parmesan and Garlic Baked Potato Wedges are crispy on the outside, tender on the inside, and bursting with savory garlic and cheesy Parmesan flavor. Perfect as a side dish or snack, they’re simple to make and baked until golden brown for a healthier alternative to fried potato wedges.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, scrubbed
Seasoning
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon paprika (optional, for color and flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Cut the potatoes into wedges: Slice each medium russet potato in half lengthwise. Then cut each half into 3 to 4 wedges, resulting in approximately 6 to 8 wedges per potato.
- Season the wedges: In a large bowl, toss the potato wedges with 2 to 3 tablespoons of olive oil, 1 teaspoon garlic powder or minced garlic, 1 teaspoon paprika (if using), 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half (1/4 cup) of the grated Parmesan cheese. Mix thoroughly to ensure all wedges are evenly coated.
- Arrange on baking sheet: Lay the seasoned potato wedges on the prepared baking sheet in a single layer with the skin-side down and cut side up. This arrangement helps maximize crispiness.
- Bake the wedges: Bake in the preheated oven for 35 to 40 minutes. Flip the wedges halfway through cooking to ensure even browning. Thicker wedges may require a few additional minutes for perfect crispiness.
- Add remaining Parmesan: Immediately after baking, sprinkle the remaining 1/4 cup grated Parmesan cheese over the hot wedges to melt slightly and boost cheesy flavor.
- Garnish and serve: Garnish with 2 tablespoons chopped fresh parsley for freshness and color. Serve hot with your choice of dipping sauce, such as ranch, sour cream, or garlic aioli.
Notes
- For thicker wedges, increase baking time slightly to ensure they cook through and become crispy.
- Using fresh garlic instead of garlic powder can enhance flavor but be cautious to not burn it.
- Parmesan can be swapped for Pecorino Romano if preferred for a sharper taste.
- Ensure wedges are spaced apart on the baking sheet to prevent steaming and promote crispiness.
- Leftover wedges reheat well in the oven or air fryer to regain crispiness.
