Crispy Garlic Parmesan Potato Wedges

Crispy Garlic Parmesan Potato Wedges

A crowd-pleasing side dish that’s baked to perfection.

Prep time: 10 minutes

Cook time: 30–35 minutes

Ingredients

• 3–4 large Russet potatoes, scrubbed and cut into wedges

• 3 tbsp Olive oil

• 1/2 cup Grated Parmesan cheese

• 1 tsp Garlic powder (or 3 cloves fresh minced garlic)

• 1 tsp Dried parsley (plus fresh for garnish)

• 1/2 tsp Onion powder

• 1/2 tsp Paprika (optional, for color)

• Salt and black pepper to taste

Instructions

1. Preheat & Prep: Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Soak (Optional Pro-Tip): For extra crispiness, soak your potato wedges in cold water for 15 minutes, then pat them completely dry with a paper towel.

3. Season: In a large mixing bowl, toss the dried potato wedges with olive oil until evenly coated.

4. The Coating: In a small bowl, whisk together the Parmesan cheese, garlic powder, parsley, onion powder, paprika, salt, and pepper. Sprinkle the mixture over the potatoes and toss until every wedge is well-coated.

5. Arrange: Place the wedges on the baking sheet in a single layer, skin-side down. Make sure they aren’t touching so they can crisp up properly.

6. Bake: Bake for 30–35 minutes. Flip them halfway through if you want even browning on all sides. They are done when they are fork-tender and deep golden brown.

7. Serve: Sprinkle with extra fresh parsley and a dash more Parmesan while they are still hot.