Baked Garlic Parmesan Potato Wedges
Delight in the savory experience of Baked Garlic Parmesan Potato Wedges, where crispy russet potatoes meet the robust flavors of garlic and melted Parmesan cheese.
Ingredients
For the Wedges
- 4 large russet potatoes Creamy and tender, cut into hearty wedges
- 3 tablespoons olive oil Golden and fragrant
- 3 cloves garlic Minced to release robust essence
- 0.5 cup grated Parmesan cheese Bringing a nutty depth
- 1 teaspoon Italian seasoning A blend of herbs
- 0.5 teaspoon paprika Optional, adds warmth and color
- to taste Salt and freshly cracked pepper To enhance the flavors
- to garnish Fresh parsley, chopped For a vibrant pop of color
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly to remove dirt and cut them into generous wedges, ensuring uniform size for even cooking. Pat them dry with a towel.
- In a large mixing bowl, combine olive oil, minced garlic, Italian seasoning, paprika (if using), salt, and pepper.
- Add the potato wedges to the bowl and toss them gently to coat each wedge.
- Sprinkle the grated Parmesan cheese over the seasoned wedges and toss again to distribute.
- Lay the coated wedges in a single layer on a baking sheet lined with parchment paper.
Cooking
- Place the baking sheet in the preheated oven and bake for 30-35 minutes, flipping the wedges halfway through.
- Remove the wedges when golden brown and crispy, garnish with freshly chopped parsley.
Notes
Avoid overcrowding the baking sheet to prevent steaming. Pat potatoes dry before seasoning for optimal crispiness. Variations include using sweet potatoes or different cheeses.