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Baked Garlic Parmesan Potato Wedges

Crispy Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are perfectly crispy, flavorful, and easy to make, ideal for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 wedge
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedges
  • 4 medium Russet Potatoes Cut into wedges
  • 3 tablespoons Extra Virgin Olive Oil Can substitute with avocado or canola oil
  • 1 teaspoon Salt Use sea salt for a gourmet touch
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a stronger flavor
  • 1 tablespoon Italian Herb Seasoning Can substitute with oregano, basil, and thyme
  • 1 cup Parmesan Cheese (shredded) Nutritional yeast is a vegan alternative
  • 2 tablespoons Fresh Parsley (or cilantro) Chives or green onions work well too

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a large baking sheet with olive oil.
  2. Slice the Russet potatoes into even wedges for uniform cooking.
  3. Drizzle the potato wedges with extra virgin olive oil and toss to coat evenly.
  4. In a small bowl, whisk together salt, garlic powder, and Italian herb seasoning.
  5. Sprinkle shredded Parmesan cheese over the wedges and toss to coat.
  6. Sprinkle the seasoning mixture over the wedges and toss again to ensure even distribution.
  7. Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, skin-side down.
  8. Bake for 25-35 minutes or until golden brown and fork-tender.
  9. Remove from oven and sprinkle with freshly chopped parsley before serving.

Nutrition

Serving: 1wedgeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 400mgPotassium: 560mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 10mgIron: 6mg

Notes

For extra crispy results, soak the potato wedges in cold water for 30 minutes before patting them dry.

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