Crispy Baked Garlic Parmesan Potato Wedges You'll Love

These Baked Garlic Parmesan Potato Wedges are a delightful fusion of crunchy goodness and soft interiors, perfect as a side dish or appetizer.

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Prep Time 15

Cook Time 30

Soaking Time 30

Total Time 1 15

Servings: 4 wedge

Course: Appetizers

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wedges

4 medium Russet Potatoes or Yukon Gold for a creamier texture
2 tablespoons Olive Oil or avocado oil as a substitute
1 teaspoon Salt adjust to fit dietary needs

For the Seasoning

1 teaspoon Garlic Powder or use fresh garlic for softer texture
1 teaspoon Italian Seasoning fresh herbs like rosemary or thyme can be added

For the Topping

1 cup Shredded Parmesan Cheese can be substituted with Pecorino Romano or Asiago

Equipment

Oven
Baking Sheet
mixing bowls
Knife
Cutting board

Method

Instructions

Preheat your oven to 375°F (190°C) and grease a large baking sheet.
Wash and scrub the Russet potatoes, then slice them into wedges.
Drizzle the wedges with olive oil, tossing gently to coat.
Combine salt, garlic powder, and Italian seasoning in a bowl; sprinkle over the wedges.
Sprinkle the shredded Parmesan cheese over the wedges, mixing thoroughly.
Arrange the wedges in a single layer on the prepared baking sheet, skin-side down.
Bake for 25-35 minutes until golden brown and fork-tender.

Nutrition

Serving: 1wedgeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Soaking potato wedges in cold water for 30 minutes enhances crispiness. Avoid overcrowding on the baking sheet to ensure even cooking.

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