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Garlic Parmesan Potato Wedges

Crispy on the outside, fluffy on the inside, and coated in a savory garlic parmesan crust. The perfect oven-roasted side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3-4 large Russet potatoes scrubbed and cut into wedges
  • 3 tbsp olive oil
Seasoning Mix
  • 0.5 cup parmesan cheese grated
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning dried oregano/thyme
  • 1 tsp paprika
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper ground
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash potatoes and cut lengthwise into wedges. Soak in cold water for 30 minutes to remove excess starch.
  3. Drain potatoes and pat completely dry with paper towels. Moisture prevents crisping.
  4. Place dried potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly.
  5. In a small bowl, mix grated parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
  6. Sprinkle seasoning mixture over the potatoes and toss until well coated.
  7. Arrange wedges on the baking sheet in a single layer, skin-side down. Do not overcrowd.
  8. Bake for 30-35 minutes, flipping the wedges halfway through, until golden brown and crispy.
  9. Remove from oven, garnish with fresh parsley, and serve hot.

Notes

For extra crispiness, you can broil for the last 1-2 minutes.