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Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges: Irresistibly Crispy Goodness

Baked Garlic Parmesan Potato Wedges are crispy on the outside and soft inside, making them an irresistible side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 wedges
Course: Snacks
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedges
  • 4 medium Russet Potatoes Can substitute with sweet potatoes.
  • 3 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
For the Topping
  • 1 cup Parmesan Cheese Can use nutritional yeast for a vegan alternative.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • knife
  • measuring spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
  2. Wash and dry the Russet potatoes, then slice them into evenly-sized wedges about 1 inch thick.
  3. Toss the potato wedges with olive oil in a mixing bowl until well-coated.
  4. Mix together salt, garlic powder, and Italian seasoning, then sprinkle this mixture over the wedges.
  5. Sprinkle shredded Parmesan cheese over the wedges and toss again to ensure adherence.
  6. Arrange the wedges on the prepared baking sheet in a single layer, skin side down.
  7. Bake for 25 to 35 minutes, flipping halfway through until golden brown and fork-tender.
  8. Remove from oven, cool slightly, garnish with parsley or cilantro and serve hot.

Nutrition

Serving: 1wedgeCalories: 230kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 250mgPotassium: 620mgFiber: 4gSugar: 2gVitamin C: 15mgCalcium: 10mgIron: 6mg

Notes

For best results, cut the potato wedges evenly and avoid overcrowding the baking sheet. Store leftovers in an airtight container in the fridge for up to 3 days.

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