Absolutely! These Baked Garlic Parmesan Potato Wedges are crispy on the outside, fluffy inside, and packed with savory garlic-parmesan goodness — all without deep frying. Perfect as a side dish, appetizer, or snack.
🥔 Best Baked Garlic Parmesan Potato Wedges
🕒 Prep Time: 10 mins
🍽️ Cook Time: 35–40 mins
🍽️ Serves: 4–6
🧄 Ingredients:
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4 medium russet potatoes (scrubbed clean)
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3 tbsp olive oil
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3–4 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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1 tsp Italian seasoning (or mix of oregano, basil, thyme)
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1/2 tsp paprika (optional, for a smoky kick)
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1/3 cup grated Parmesan cheese
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2 tbsp chopped fresh parsley (for garnish)
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Optional: extra Parmesan for topping
👩🍳 Instructions:
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly greased foil.
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Cut the potatoes: Slice each potato into 8 wedges. For extra crispiness, soak the wedges in cold water for 15–30 minutes (optional), then pat dry thoroughly.
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Season: In a large bowl, toss the wedges with olive oil, minced garlic, salt, pepper, paprika, and Italian seasoning until well coated.
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Add Parmesan: Add the Parmesan cheese and toss again to coat evenly.
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Arrange and bake: Lay the wedges skin-side down in a single layer on the baking sheet. Bake for 35–40 minutes, flipping once halfway through, until golden and crispy on the edges.
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Garnish and serve: Sprinkle with chopped parsley and more Parmesan if desired. Serve hot with ketchup, ranch, or garlic aioli.
🧊 Pro Tips:
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Extra crispy tip: Use convection bake or broil for the last 3–5 minutes.
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Cheese tip: Use freshly grated Parmesan — it melts and crisps up better than pre-shredded.
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Spice it up: Add cayenne or crushed red pepper for heat.