Easy Crispy Garlic Parmesan Oven Baked Potato Wedges
User Reviews
4.9
Easy Crispy Garlic Parmesan Oven Baked Potato Wedges
Description
The recipe starts by cutting russet potatoes into evenly sized wedges, optionally soaking them in ice-cold water to remove excess starch, which can improve crispiness. The wedges are seasoned with a blend that includes garlic and onion powder, paprika, Italian seasoning, salt, pepper, and mostly Parmesan cheese, which contributes savory depth and helps with browning.
Baking at 400°F while turning the wedges midway promotes even cooking and a golden, crispy surface. Spraying a little oil after flipping helps maintain a crunchy texture. The finished wedges offer a contrast between a crunchy skin and soft interior, complemented by the cheesy and herby seasoning.
They make a versatile side suitable for pairing with meats, sandwiches, or as a snack. Fresh parsley sprinkled on top adds a bright herbal note and a pop of color. Leaving the oven door cracked slightly after baking helps maintain the crisp finish.
Adjusting the amount of oil is important: too much oil can make wedges soggy, too little may cause sticking to the pan. Baking them in a single layer ensures even heat exposure for optimal texture.
Ingredients
- 5 potato russet is ideal, big
- 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 black pepper adjust to taste
- 3 tablespoons Parmesan Cheese powdered
For garnish
- parsley fresh, for garnish
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
- Soak potato wedges in cold water for 15-20 minutes to remove surface starch and enhance crispiness, though it can be skipped with careful baking.
- Use the right amount of olive oil; too much causes sogginess, too little leads to sticking.
- Arrange wedges in a single layer on the baking tray for even cooking and browning.
- Flip the wedges halfway through baking, spray a little oil on the turned side, and continue baking for crisp edges.
- Leave the oven door slightly open after baking to help wedges stay crispy.
- Parmesan cheese adds a savory crust, reserving some to sprinkle at the end enhances flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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