Crispy Garlic Baked Potato Wedges
User Reviews
4.9
Crispy Garlic Baked Potato Wedges
Description
This recipe for Crispy Garlic Baked Potato Wedges uses russet potatoes sliced into eight wedges each, ensuring even cooking and a consistent thickness. The wedges are coated in a mixture of olive oil, minced garlic or garlic powder, onion powder, paprika, salt, and cracked black pepper for a flavorful crust. Half the Parmesan cheese is sprinkled before baking, which helps form a crispy, savory coating.
Baked at a high temperature, the wedges turn golden and crisp on the outside while remaining soft inside. Turning them halfway through ensures even crisping and cooking. After baking, fresh parsley and the remaining Parmesan cheese are added, enhancing color and flavor.
This dish can be served as a side for various meals or as a snack. The garlic and Parmesan flavor complements many mains and dips well with aioli or other sauces.
A recommended serving suggestion is aioli for dipping, which adds creaminess and pairs well with the crispy, garlicky wedges.
Ingredients
- 6 russet potato large, rinsed
- ¼ cup olive oil
- 1 tablespoon garlic minced, or 3 teaspoons garlic powder
- ½ teaspoon onion powder
- 2 teaspoons salt adjust to your tastes
- 1 teaspoon paprika
- ½ teaspoon black pepper cracked
- ⅔ cup Parmesan Cheese finely grated or shredded, divided
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
- Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
- In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
- Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
- Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
- Sprinkle with parsley and remaining parmesan cheese to serve.
Notes
- Cut wedges evenly to ensure consistent cooking and crispness.
- The use of minced garlic or garlic powder can be adapted based on preference or availability.
- Baking at 200°C (390°F) with a turn halfway through promotes even browning and a crisp texture.
- Sprinkle additional Parmesan cheese and fresh parsley after baking for extra flavor and freshness.
- Serve with a generous portion of aioli to complement the garlic and cheesy flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 8mg | 3% |
| Sodium | 965mg | 40% |
| Potassium | 923mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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