Description
Enjoy crispy, golden-baked potato wedges coated in a flavorful Parmesan crust. These easy-to-make wedges are seasoned with garlic, onion powder, paprika, and fresh parsley for a deliciously savory side dish perfect for any occasion.
Ingredients
Scale
Potatoes and Oil
- 4 medium russet potatoes, cut into thick wedges
- 3 tablespoons olive oil
Seasoning Mix
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss potatoes with oil: In a large bowl, toss the thickly cut russet potato wedges with 3 tablespoons of olive oil, making sure each wedge is well coated to promote crispiness.
- Prepare the Parmesan seasoning: In a separate bowl, combine ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper, mixing evenly.
- Coat the potato wedges: Add the Parmesan seasoning mixture to the oiled potatoes and toss until the wedges are evenly coated with the flavorful crust.
- Arrange for baking: Lay the potato wedges in a single layer on the prepared baking sheet with the cut sides facing down; this positioning helps to maximize crispiness on the exposed edges.
- Bake the wedges: Place in the oven and bake for 35 to 40 minutes, flipping the wedges halfway through to ensure even browning and a crispy finish on all sides.
- Garnish and serve: Remove the wedges from the oven once golden and crispy, sprinkle with chopped fresh parsley if desired, and serve hot for the best taste experience.
Notes
- For an extra cheesy crust, press additional Parmesan cheese onto each wedge before baking.
- These wedges pair wonderfully with garlic aioli, ranch dressing, or classic ketchup for dipping.
