Description
These Baked Garlic Parmesan Potato Wedges are a crispy and flavorful side dish made with russet potatoes coated in olive oil, garlic powder, Italian seasoning, and topped with shredded Parmesan cheese. Perfectly baked to golden brown perfection and served with fresh parsley and your favorite dipping sauce, they offer a delicious alternative to traditional fries.
Ingredients
Scale
Potatoes
- 3-4 large russet potatoes, sliced into wedges
Seasoning & Coating
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 cup shredded Parmesan cheese
Optional Garnish & Serving
- Fresh parsley (or cilantro), chopped
- Ranch or blue cheese dressing for dipping
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet to prevent sticking.
- Prepare potatoes: Place the potato wedges in a large bowl, drizzle with olive oil, and toss well to coat all the wedges evenly.
- Season and coat: In a small bowl, mix the salt, garlic powder, and Italian seasoning. Sprinkle the shredded Parmesan cheese over the potato wedges and toss to coat evenly. Then sprinkle the seasoning mixture over the wedges and toss gently once more.
- Arrange for baking: Place the seasoned potato wedges on the prepared baking sheet in a single layer with the skin side down to promote crispiness.
- Bake: Bake for 25-35 minutes until the potato wedges are tender when pierced with a fork and golden brown on the outside.
- Serve: Remove from the oven, sprinkle freshly chopped parsley over the wedges, and serve warm with your choice of ranch or blue cheese dressing for dipping.
Notes
- For extra crispiness, flip the wedges halfway through baking.
- Russet potatoes work best for a fluffy inside and crispy exterior.
- Adjust seasoning levels according to taste preference.
- These wedges make a great side for burgers, grilled meats, or as a snack on their own.
- Store leftovers in an airtight container and reheat in the oven for best texture retention.
