Baked Garlic Parmesan Potato Wedges
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients
4 large russet potatoes, scrubbed clean
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Optional Garlic Butter
2 tablespoons melted butter
1 extra clove garlic, minced
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Cut each potato in half lengthwise, then cut each half into 4 wedges.
Pat the potato wedges dry with paper towels.
In a large bowl, combine the olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
Toss the potato wedges in the seasoning mixture until evenly coated.
Arrange the wedges in a single layer on the baking sheet, skin-side down when possible.
Bake for 25 minutes, then flip the wedges and bake for another 15–20 minutes, or until golden brown and crispy.
Remove from the oven and immediately sprinkle with the Parmesan cheese. If using the garlic butter, brush it over the wedges before adding the cheese.
Return to the oven for 2–3 minutes to melt the Parmesan.
Garnish with fresh parsley and serve hot.
Dipping Sauce Ideas
Ranch dressing
Garlic aioli
Spicy sriracha mayo
Sour cream
Marinara sauce
