Description
Crispy Garlic Parmesan Potato Wedges are a delicious and easy-to-make side dish or snack. Tender russet potatoes are soaked, seasoned with garlic and herbs, and roasted until golden and crispy, making them a perfect accompaniment to any meal or a tasty treat on their own.
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)
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 potato wedges in a bowl of cold water for at least 30 minutes to remove excess starch.
- After soaking, drain the wedges and pat them dry with a clean kitchen towel or paper towels.
- In a large mixing bowl, combine olive oil, minced garlic, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Whisk until well combined.
- Add the dried potato wedges to the bowl 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. After 25 minutes, 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.
- Remove from the oven and let cool for a few minutes. Sprinkle chopped fresh parsley over the top.
- Transfer the wedges to a serving platter and enjoy with your favorite dipping sauce.
Notes
- Russet potatoes are ideal for their starchy texture, but Yukon Gold can also be used for a creamier inside.
- Feel free to customize the seasoning mix to your taste, adding cayenne pepper for heat or Italian seasoning for a twist.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes