Name: Baked Garlic Parmesan Potato Wedges Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3-4 large russet potatoes; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup shredded parmesan cheese

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Introduction

Baked Garlic Parmesan Potato Wedges are a crispy, flavorful side dish perfect for any meal. These wedges combine the savory taste of garlic and parmesan with a hint of Italian seasoning for a delicious twist on classic potato wedges.

Close-up view of several thick potato wedges with golden brown crispy edges and soft yellow insides, arranged in a white bowl. Each wedge is coated with a mix of finely chopped green herbs, likely parsley, and sprinkled with a light dusting of grated cheese or salt, giving a textured, slightly grainy surface. The crispy outer layer shows a mix of darker toasted spots and lighter golden areas, creating a rustic and tasty look. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 large russet potatoes
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
Step 2: Slice the potatoes into wedges and place them in a large bowl. Toss with olive oil to coat evenly.
Step 3: In a small bowl, mix together the salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mixture over the potato wedges along with the parmesan cheese, tossing well to coat all wedges evenly.
Step 4: Arrange the seasoned potato wedges in a single layer on the baking sheet with the skin side down.
Step 5: Bake for 25–35 minutes until the wedges are golden brown and fork-tender. For extra freshness, garnish with chopped parsley before serving if desired.

Tips & Variations

For extra crispiness, soak the potato wedges in cold water for 30 minutes before cooking, then pat dry thoroughly.
Substitute parmesan with Pecorino Romano for a sharper flavor.
Add a pinch of smoked paprika to the seasoning mix for a smoky twist.
Use sweet potatoes instead of russets for a sweeter variation.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375°F (190°C) for about 10 minutes to keep them crisp. Avoid microwaving, as this can make them soggy.

How to Serve

The image shows several golden-brown potato wedges stacked closely together on a white plate, each wedge having a crispy, textured outer layer covered with small bits of browned seasoning and sprinkled with grated cheese and finely chopped green herbs. The wedges’ inside looks soft and moist with a smooth yellow color. The white plate sits on a white marbled texture, and the lighting highlights the contrast between the crispy edges and the tender potato inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold or sweet potatoes. Just adjust the baking time slightly based on the potato’s firmness and size.

How do I make these wedges extra crispy?

Soaking the wedges in cold water before baking helps remove excess starch for a crispier texture. Also, avoid overcrowding the baking sheet to allow even air circulation.