why make this recipe
Baked Parmesan Potato Wedges are a delicious and easy side dish that everyone will love. They are crispy on the outside and soft on the inside, making them perfect for dipping in ketchup or your favorite sauce. This recipe is also a healthier alternative to traditional fried potatoes, and the parmesan cheese adds a wonderful flavor that will have your guests asking for seconds.
how to make Baked Parmesan Potato Wedges
Ingredients:
- 4 medium to large russet potatoes (about 2 lbs.)
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried Italian herbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 garlic cloves, minced
- 1/4 cup parmesan cheese
Directions:
- Preheat your oven to 425°F.
- Scrub the potatoes and cut each one into 8 wedges.
- On a 9×13 inch sheet pan, add the potato wedges, 2 tablespoons of olive oil, salt, pepper, Italian herbs, oregano, and garlic powder. Toss everything to coat the potatoes evenly.
- Arrange the potato wedges on the pan so that each one has its flat side down.
- Bake for 40 minutes, flipping the potato wedges halfway through the cooking time.
- After 40 minutes, add the minced garlic, parmesan cheese, and the remaining 1 tablespoon of olive oil. Carefully toss to coat the potatoes again.
- Return the pan to the oven for another 5-10 minutes, or until the fries are crispy and the garlic is lightly golden.
how to serve Baked Parmesan Potato Wedges
Serve these tasty potato wedges immediately while they are hot. They pair wonderfully with ketchup, ranch dressing, or any sauce you love. You can also serve them alongside burgers, grilled chicken, or salads for a complete meal.
how to store Baked Parmesan Potato Wedges
If you have leftovers, let the potato wedges cool completely. Then, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the oven for a few minutes until they are warm and crispy again.
tips to make Baked Parmesan Potato Wedges
- Make sure to cut the potatoes into even wedges so that they cook at the same rate.
- Feel free to adjust the seasonings to your taste. Adding a bit of cayenne pepper can give it a nice kick!
- If you want extra crispiness, soak the potato wedges in water for 30 minutes before baking and then dry them with a towel.
variation
You can try using sweet potatoes instead of russet potatoes for a different flavor. Or, for a cheesy twist, you can blend different types of cheese like cheddar or mozzarella with the parmesan.
FAQs
Can I use other types of potatoes?
Yes, you can use other types of potatoes like Yukon gold or sweet potatoes. Just keep in mind that cooking times may vary.
Can I make these wedges ahead of time?
Yes, you can prepare the potato wedges ahead, season them, and keep them in the fridge until you are ready to bake.
How do I know when they are done?
The wedges are done when they are golden brown and crispy on the outside. A fork should easily pierce through them on the inside.
Baked Parmesan Potato Wedges
Ingredients
Potatoes
- 4 medium to large russet potatoes About 2 lbs.
Seasoning
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried Italian herbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
Cheese
- 1/4 cup parmesan cheese
Instructions
Preparation
- Preheat your oven to 425°F.
- Scrub the potatoes and cut each one into 8 wedges.
- On a 9x13 inch sheet pan, add the potato wedges, 2 tablespoons of olive oil, salt, pepper, Italian herbs, oregano, and garlic powder. Toss everything to coat the potatoes evenly.
- Arrange the potato wedges on the pan so that each one has its flat side down.
Cooking
- Bake for 40 minutes, flipping the potato wedges halfway through the cooking time.
- After 40 minutes, add the minced garlic, parmesan cheese, and the remaining 1 tablespoon of olive oil. Carefully toss to coat the potatoes again.
- Return the pan to the oven for another 5-10 minutes, or until the fries are crispy and the garlic is lightly golden.