These Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and bursting with flavor. Tossed in olive oil, garlic, herbs, and Parmesan cheese, then baked to golden perfection, they make an easy and irresistible side dish or snack.
Ingredients:
- 4 large Russet potatoes, sliced into wedges
- 4 tbsp extra virgin olive oil
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian herb seasoning (such as McCormick)
- ½ cup shredded Parmesan cheese
- 2 tbsp fresh parsley or cilantro, chopped (optional for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
- Prepare the potatoes: Slice the Russet potatoes into evenly sized wedges and place them in a large mixing bowl.
- Season: Drizzle olive oil over the wedges and toss until evenly coated. In a small bowl, combine the salt, garlic powder, and Italian seasoning.
- Add cheese and seasoning: Sprinkle the shredded Parmesan over the potato wedges and toss to coat. Then, add the seasoning mixture and toss again until everything is well-distributed.
- Arrange on baking sheet: Place the wedges in a single layer on the prepared baking sheet, skin-side down for maximum crispiness.
- Bake: Roast in the oven for 25–35 minutes, or until the potatoes are golden brown and fork-tender. Thicker wedges may need closer to 35 minutes.
- Garnish and serve: Remove from the oven, sprinkle with freshly chopped parsley or cilantro, and serve with your favorite dipping sauce.
Tips for Perfect Potato Wedges:
- Try to cut the wedges as uniformly as possible so they cook evenly.
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning. Just be sure to dry them thoroughly afterward.
- Serve them with ranch, sour cream, or spicy aioli for dipping.
Whether you’re making these for a casual dinner or a game-day snack, these garlic Parmesan wedges are sure to disappear fast!