Description
Crispy Garlic Parmesan Potato Wedges are a deliciously seasoned side dish, featuring tender russet potatoes roasted to a golden crisp with a flavorful garlic and herb blend, topped with grated Parmesan cheese for an irresistible crunch. Perfect for snacking or as a complement to any meal!
Ingredients
Scale
- 4 large russet potatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1/4 teaspoon red pepper flakes (for a spicy kick)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the russet potatoes under cold water. Cut each potato in half lengthwise, then cut each half into wedges (about 8 wedges per potato).
- Soak the wedges in a bowl of cold water for at least 30 minutes to remove excess starch.
- Drain the wedges and pat them dry with a kitchen towel or paper towels.
- In a large mixing bowl, combine olive oil, minced garlic, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk until well combined.
- Add the dried potato wedges to the oil mixture and toss until evenly coated.
- Line a large baking sheet with parchment paper or lightly grease it.
- Spread the coated potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded.
- Bake for 25 minutes, then flip the wedges over using a spatula.
- Sprinkle grated Parmesan cheese over the wedges and return to the oven for an additional 10-15 minutes, or until golden brown and crispy.
- Let the wedges cool for a few minutes, then sprinkle with chopped fresh parsley.
- Transfer to a serving platter and enjoy with your favorite dipping sauces.
Notes
- For extra crispiness, ensure the potato wedges are well-dried before coating.
- Feel free to customize the seasoning to your taste, adding herbs like rosemary or thyme.
- You can prepare the potato wedges ahead of time and store them in the refrigerator until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes