Description
These golden, crispy Baked Garlic Parmesan Potato Wedges are what snack dreams are made of. Skip the drive-thru and bake up this crowd-pleaser that vanishes faster than you can say “seconds, please!”
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds), scrubbed clean
- 3 tablespoons olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut potatoes lengthwise in half, then slice each half into 3-4 even wedges.
- In a small bowl, combine olive oil, minced garlic, Italian seasoning, paprika, salt, pepper, and half of the Parmesan cheese.
- Place potato wedges in a large mixing bowl, pour the seasoning mixture over them, and toss until evenly coated.
- Arrange wedges on the baking sheet in a single layer, skin side down, ensuring they don’t touch.
- Bake for 30 minutes, then flip wedges and continue baking for another 15-20 minutes.
- Sprinkle remaining Parmesan cheese over wedges during the last 5 minutes of baking.
- Allow to cool for 5 minutes on the baking sheet before transferring to a serving platter.
- Garnish with fresh parsley and serve immediately.