Easy Crispy Garlic Parmesan Oven Baked Potato Wedges
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4.9
114 reviews
Excellent
Easy Crispy Garlic Parmesan Oven Baked Potato Wedges
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These oven-baked potato wedges are coated in perfect seasoning and baked until golden brown crunchy on the outside and soft pillow on the inside. These potato wedges are great as a side, appetizer, or even as a snack!
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Ingredients
- 5 big potatoes russet is ideal
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 2 tablespoons Italian seasoning
- 2 teaspoons salt or adjust to taste
- ½ teaspoon pepper adjust to taste
- 3 tablespoons Parmesan powdered cheese
For garnish
- Fresh parsley for garnish
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Instructions
- Scrub any dirt on potatoes and rinse them. Pat dry completely. To cut wedges, cut potatoes lengthwise into half. Cut each half into 3 to 4 wedges. Make sure all the wedges are cut into almost equal thickness.
- Add the wedges to a bowl.You can soak the potato wedges in ice-cold water for 15-20 minutes, then drain and then start using them. Soaking the wedges draws out the starch, and makes crunchy potato wedges when baked. I skipped the soaking step. With a few tips, you can get crispy potatoes without soaking.
- Add all the seasoning spices and ¾th of Parmesan cheese powder (reserve some to add in the end).
- Toss or mix to get the seasoning spread on the wedges evenly.
- Transfer seasoned potatoes to a baking tray lined with aluminum foil.
- Spread into a single layer, making sure wedges don't overlay each other.
- Bake in a preheated oven at 400F. Bake for 35 minutes, turning wedges halfway through baking time (spray a little oil after turning), until golden, crisp, and cooked through when tested with a fork.
- Sprinkle with fresh parsley and some more Parmesan. Serve immediately with any sauce such as boom boom sauce, or with fry sauce or ketchup.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- The key to making oven-roasted potato wedges turn crispy and crunchy is using the right amount of oil. Too much oil will make the wedges soggy and too little oil the wedges will stick to the tray.
- Arrange wedges in a single layer while baking.
- Flip the wedges halfway through the cooking time spray a little oil and return to the oven.
- Leave the oven door open a tiny bit once the baked potato wedges are done. It'll make wedges crispy.
Nutrition Information
Show Details
Serving
0g
Calories
181kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
617mg
(26%)
Potassium
588mg
(17%)
Fiber
2g
(8%)
Sugar
0g
(0%)
Vitamin A
220IU
(4%)
Vitamin C
7.6mg
(8%)
Calcium
58mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 181kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 617mg | 26% |
| Potassium | 588mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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