Garlic Parmesan Potato Wedges
Ingredients
- 3–4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
- Fresh parsley, chopped (optional garnish)
- Ranch or blue cheese dressing for dipping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with cooking spray or olive oil.
- Slice the potatoes into even wedges (about 8 per potato) and place them in a large bowl. Drizzle with olive oil and toss to coat every piece evenly.
- In a small bowl, whisk together the salt, garlic powder, and Italian seasoning.
- Sprinkle the parmesan cheese over the oiled wedges and toss. Then sprinkle the seasoning mixture over the top and toss again until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, skin-side down. Do not overcrowd.
- Bake for 25–35 minutes until golden brown and fork-tender.
- Remove from oven. Sprinkle with fresh parsley if desired. Serve immediately with your favorite dipping sauce.
Notes
- For maximum crispiness, make sure wedges are fully dry before coating with oil.
- If making a larger batch, use two baking sheets rather than overcrowding one.
- To make ahead: coat and season the wedges, cover, and refrigerate up to 24 hours before baking.
- Air fryer option: 400°F for 18–22 minutes, flipping halfway through.
- Add ½ teaspoon cayenne or smoked paprika for a spicy version.
- Calories: 210
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 1g
- Protein: 4g
- Sodium: 500mg
- Cholesterol: 5mg