Garlic Parmesan Potato Wedges
Crispy on the outside and tender inside, these Garlic Parmesan Potato Wedges are the perfect comfort food, enhanced with garlicky flavors and a sprinkle of salty Parmesan.
Ingredients
Potatoes
- 4 large large potatoes Russets give a fluffier interior; Yukon Golds are creamier.
Seasoning and Coating
- 3 tablespoons olive oil
- 4 cloves garlic, minced Fresh garlic gives the brightest flavor.
- ½ cup grated Parmesan cheese Use freshly grated for the best flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Garnish (optional)
- 1 sprig fresh parsley For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges.
- In a large bowl, toss the potato wedges with olive oil, minced garlic, garlic powder, onion powder, salt, and pepper until evenly coated.
Baking
- Spread the wedges in a single layer on a baking sheet.
- Bake for 25–30 minutes, flipping halfway through.
- Remove from the oven and sprinkle with grated Parmesan cheese.
- Bake for an additional 5 minutes until the cheese is melted.
Serving
- Garnish with fresh parsley if desired, and serve hot.
Notes
For extra-crispy wedges, place a baking sheet in the oven while it preheats. Consider parboiling wedges for fluffier interiors or using an air fryer for quick cooking. Store leftovers in an airtight container for up to 4 days.