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Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

This recipe creates the perfect Baked Garlic Parmesan Potato Wedges, a comforting and crowd-pleasing side dish. The wedges are tossed in olive oil and a savory mixture of garlic, herbs, and Parmesan, then baked to golden-brown perfection. The result is a delightfully crispy exterior with a soft, fluffy interior, making them an irresistible accompaniment to any meal or a fantastic snack on their own.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3-4 large russet potatoes, scrubbed and dried
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese

Equipment

  • large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl
  • Air Fryer

Method
 

Instructions
  1. First things first, preheat your oven to 375°F (190°C). A hot oven is crucial for getting that crispy finish. Lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
  2. Wash and scrub your russet potatoes thoroughly, then pat them completely dry. Slice them into uniform wedges, about ½-inch thick. Place the wedges into a large mixing bowl. Drizzle the olive oil over them and toss with your hands until every wedge is lightly coated.
  3. In a separate small bowl, whisk together the salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mix over the oiled potato wedges, followed by the shredded parmesan cheese. Toss everything together again until the wedges are evenly and generously coated.
  4. Now, arrange the seasoned wedges on your prepared baking sheet. This is an important step: make sure not to overcrowd the baking sheet. They should be in a single layer with a little space between each one. Place them with the skin-side down to help them cook evenly.
  5. Bake for 25 to 35 minutes. You’ll know they’re done when they are a beautiful golden brown, crispy on the outside, and easily pierced with a fork. For an extra touch of freshness, you can garnish them with some chopped fresh parsley right before serving.

Notes

For extra crispiness, soak sliced potatoes in cold water for 30 minutes and dry thoroughly before seasoning. Avoid overcrowding the baking sheet; use two if needed. Parchment paper is recommended to prevent sticking. You can customize the recipe with spices like smoked paprika or use other hard cheeses. Yukon Gold potatoes are a good alternative to Russets.