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Baked Garlic Parmesan Potato Wedges
John

Baked Garlic Parmesan Potato Wedges

Crispy on the outside, fluffy on the inside, these Baked Garlic Parmesan Potato Wedges are seasoned with garlic, Italian herbs, and topped with savory Parmesan cheese. Perfect as a side dish or appetizer for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 large russet potatoes cut into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded Parmesan cheese
Optional Garnishes
  • fresh parsley chopped, for garnish
  • ranch or blue cheese dressing for dipping

Equipment

  • Baking sheet
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with olive oil or non-stick cooking spray.
  2. Wash and dry the potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3-4 wedges of uniform thickness.
  3. Place the potato wedges in a large bowl. Drizzle with olive oil and toss until all surfaces are evenly coated.
  4. In a small bowl, whisk together salt, garlic powder, and Italian seasoning. Sprinkle half of the Parmesan cheese over the oiled wedges, then add the seasoning mixture. Toss well to coat evenly.
  5. Arrange the seasoned wedges in a single layer on the prepared baking sheet, skin-side down. Avoid overcrowding to ensure crispy edges.
  6. Bake for 25-35 minutes, or until the wedges are fork-tender and golden brown. Check at the 20-minute mark and flip if desired for even browning.
  7. Remove from oven and immediately sprinkle with remaining Parmesan cheese and fresh chopped parsley if using. Serve hot with your favorite dipping sauce.

Notes

For extra crispy wedges, soak cut potatoes in cold water for 30 minutes before seasoning, then dry thoroughly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer to restore crispiness.