Description
These Crispy Garlic Baked Potato Wedges are golden, crunchy on the outside, and tender inside, infused with a flavorful blend of garlic, paprika, and parmesan cheese. Perfect as a tasty side dish or snack, baked to perfection for a healthier alternative to fried potatoes.
Ingredients
Potatoes
- 6 large russet potatoes, rinsed
Seasoning & Coating
- 1/4 cup olive oil
- 1 tablespoon garlic, minced (or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt, adjust to taste
- 1 teaspoon paprika
- 1/2 teaspoon cracked black pepper
Cheese & Garnish
- 2/3 cup parmesan cheese, finely grated or shredded, divided
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 390°F (200°C). Prepare two large baking sheets by lining them with parchment paper and set aside to use later.
- Cut Potatoes: Cut each potato lengthwise into halves, then quarter each half lengthwise again until each potato yields 8 wedges of uniform size and thickness for even cooking.
- Prepare Seasoning: In a small jug, mix the olive oil, minced garlic (or garlic powder), onion powder, salt, paprika, and cracked black pepper thoroughly to create a flavorful coating.
- Coat Potatoes: Pour this seasoning mixture over the potato wedges and toss them well to ensure every piece is evenly coated with the flavorful oil blend.
- Arrange & Add Cheese: Spread the potato wedges out in a single layer on the prepared baking sheets with the skin side down. Sprinkle half of the parmesan cheese evenly over the wedges, adding extra salt if desired.
- Bake: Place the trays in the oven and bake for 35 minutes, turning the wedges halfway through the baking time to ensure they cook evenly and become golden and crisp. Check doneness by piercing with a fork; wedges should be tender inside.
- Garnish & Serve: Once baked, sprinkle the wedges with chopped fresh parsley and the remaining parmesan cheese. Serve hot as a delicious side or snack.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning, then pat dry.
- Adjust salt according to your taste preference, especially if your parmesan cheese is very salty.
- You can substitute fresh garlic with garlic powder if preferred, but fresh garlic gives a stronger aroma.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- Turn wedges carefully to avoid breaking them during baking.
- These wedges are best enjoyed immediately while crispy but can be reheated in the oven.