Baked Garlic Parmesan Potato Wedges
Crispy on the outside and tender on the inside, these Baked Garlic Parmesan Potato Wedges are packed with flavor and perfect for any occasion.
Ingredients
Main Ingredients
- 4 large Potatoes You can use any type of potato - sweet potatoes, Yukon golds, or red potatoes.
- 2 tablespoon Olive oil Essential for achieving crispy edges.
- 4 cloves Garlic, minced Fresh garlic gives the best flavor but garlic powder can be used in a pinch.
- 1/2 cup Parmesan cheese, grated Consider adding more before serving if you love cheese.
- 1 teaspoon Dried oregano You can experiment with other spices like smoked paprika.
- 1 teaspoon Paprika Adds a nice color and flavor.
- to taste Salt and pepper Season according to your preference.
- Fresh parsley For garnish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash the large potatoes and cut them into wedges, aiming for 8 wedges per potato.
- In a large bowl, toss the potato wedges with 2 tablespoons of olive oil.
- Add the 4 minced cloves of garlic to the bowl with the potatoes.
- Sprinkle in the dried oregano, paprika, salt, and pepper to taste, then mix until the wedges are evenly coated.
- Line a baking sheet with parchment paper and arrange the potato wedges in a single layer.
Cooking
- Bake the potato wedges in the preheated oven for about 30-35 minutes, flipping them halfway through.
- Once golden and crispy, remove from the oven and sprinkle grated Parmesan cheese on top.
- Return the baking sheet to the oven for an additional 3-5 minutes until the cheese has melted.
- Garnish with freshly chopped parsley before serving.
- Serve immediately while hot and crispy.
Notes
These wedges can be stored in an airtight container in the fridge for about 2-3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 4gSugar: 1g
Tried this recipe?Let us know how it was!