Description
Crispy on the outside and tender on the inside, these Baked Garlic Parmesan Potato Wedges are the perfect easy side dish or snack. Seasoned with garlic, Italian herbs, and topped with savory parmesan cheese, they bake to golden perfection and are delightful with your favorite dipping sauces.
Ingredients
Scale
Potatoes
- 3-4 large russet potatoes, sliced into wedges
Seasonings & Oil
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
Toppings & Garnish
- ½ cup shredded parmesan cheese
- Optional: fresh parsley (or cilantro)
- Optional: ranch or blue cheese dressing for dipping
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit 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 ensure they are evenly coated.
- Mix Seasonings: In a small bowl, whisk together the salt, garlic powder, and Italian seasoning to combine the spices thoroughly.
- Coat Potatoes: Sprinkle the shredded parmesan cheese over the wedges and toss to coat evenly, then sprinkle the seasoning mixture and toss again to ensure each wedge is covered with flavor.
- Arrange for Baking: Lay the potato wedges out on the prepared baking sheet in a single layer with the skin side down to crisp nicely and bake.
- Bake: Bake the potato wedges for 35 minutes until they turn golden brown and are tender when pierced with a fork.
- Garnish and Serve: Once baked, sprinkle freshly chopped parsley over the wedges. Serve hot with your favorite dipping sauce such as ranch or blue cheese dressing.
Notes
- Use russet potatoes for the best crispy texture.
- If you prefer a stronger garlic flavor, add minced fresh garlic to the olive oil before tossing the wedges.
- For a gluten-free dish, ensure your seasonings and dipping sauces are gluten-free.
- These wedges can be reheated in the oven to retain their crispy texture.
- Experiment with different herbs like rosemary or thyme for a variation in flavor.
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking and pat dry thoroughly.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
