Crispy Garlic Parmesan Baked Potato Wedges
User Reviews
5
Crispy Garlic Parmesan Baked Potato Wedges
Description
This recipe prepares russet potatoes by slicing them into wedges and coating them evenly with a seasoned olive oil mixture containing garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. The wedges bake on parchment-lined sheets at 400°F until crisp on the outside and tender within.
Generous grated Parmesan is sprinkled over the wedges toward the end, melting into a savory, slightly nutty crust. Fresh chopped parsley adds a fresh herbal note and color contrast after baking. The smoked paprika provides a gentle smoky warmth complementing the garlic and onion seasoning.
These potato wedges make a versatile side dish pairing well with grilled meats, sandwiches, or dips like ketchup or aioli. Their balance of crispy edges and soft centers creates satisfying texture variation.
You can store leftovers refrigerated for up to a week and reheat in the microwave or oven. Russet potatoes are recommended for their sturdy texture, though Yukon Golds are an alternative. Olive or avocado oil yields good flavor and crispness.
Ingredients
- 3 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 4 large russet potato rinsed
- 1/3 cup Parmesan Cheese divided, finely grated or shredded
- 2 tablespoons parsley fresh chopped
Instructions
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper; set aside.
- Rinse and scrub the 4 large Russet Potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
- Next, place the potato on a cutting board and carefully slice it in half lengthwise. Place the cut side down onto the cutting board and cut it again in half to create quarters. If the potatoes are large, then you can cut again in half each quarter, to create 8 wedges.
- In a small mixing bowl, whisk 3 tablespoons Olive Oil, 1 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1 teaspoon Smoked Paprika, 1/2 teaspoon Kosher Salt, and 1/2 teaspoon Black Pepper set aside.
- Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub all over the potatoes to evenly coat.
- Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
- Sprinkle with 3/4 of the 1/3 cup Finely grated or shredded parmesan cheese and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
- Once done, remove from the oven. sprinkle with remaining parmesan cheese on top and garnish with freshly chopped 2 tablespoons Fresh chopped parsley.
- Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!
Notes
- Leftovers keep in the refrigerator for 5–7 days; reheat in microwave or rebake in the oven for 10 minutes to restore crispness.
- Russet potatoes are preferred for baking; Yukon Gold potatoes can also be used as a substitute.
- Olive oil or avocado oil are recommended for coating to achieve crisp texture and flavor.
- Grate Parmesan fresh for best flavor; both light and regular Parmesan cheeses can be used.
- Potatoes should be thoroughly rinsed and dried before seasoning to remove dirt and enhance crispness when baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 391mg | 16% |
| Potassium | 1633mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1302IU | 26% |
| Vitamin C | 31mg | 34% |
| Calcium | 153mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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