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These Baked Garlic Parmesan Potato Wedges are the perfect combination of crispy potatoes, fragrant garlic, and savory Parmesan cheese. They're easy to make, healthier than fried versions, and bursting with flavor. Whether served as a snack, appetizer, or side dish, these golden wedges are sure to satisfy your cravings!
Ingredients
For the Potatoes
4 large russet potatoes (or Yukon Golds for creamier texture), scrubbed clean
3 tablespoons olive oil
2 teaspoons minced garlic (fresh is best!)
1 cup grated Parmesan cheese (divided)
1 teaspoon dried oregano
1 teaspoon paprika (smoked paprika adds depth)
Salt and freshly ground black pepper, to taste
Optional Garnishes
Fresh parsley, chopped
Red pepper flakes (for a spicy kick)
Instructions
Step 1: Prep the Potatoes
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them.
Cut each potato lengthwise into 8–10 even wedges. Place the wedges in a large bowl.
Step 2: Toss with Seasonings
Drizzle the olive oil over the potato wedges and toss gently to coat evenly.
Add the minced garlic, half of the Parmesan cheese (about ½ cup), oregano, paprika, salt, and pepper. Toss again until the wedges are well coated.
Step 3: Arrange on Baking Sheets
Spread the potato wedges in a single layer on the prepared baking sheets, leaving space between them for crispiness.
Press the remaining Parmesan cheese onto the tops of the wedges for extra cheesiness.
Step 4: Bake
Place the baking sheets in the preheated oven and bake for 25–30 minutes, flipping the wedges halfway through, or until they’re golden brown and tender inside.
If desired, broil for an additional 1–2 minutes during the last step for a crispier finish. Watch closely to avoid burning.
Step 5: Serve
Remove the wedges from the oven and let them cool for 2–3 minutes before serving.
Garnish with fresh parsley and red pepper flakes if desired. Serve alongside marinara sauce, aioli, or sour cream for dipping.
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