🧄 Crispy Baked Garlic Parmesan Potato Wedges
(Golden, garlicky, and loaded with savory Parmesan—the ultimate side dish or snack!)
🥔 Ingredients
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4 large russet potatoes (or Yukon Gold), scrubbed & cut into wedges
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3 tbsp olive oil
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4 cloves garlic, minced (or 1 tsp garlic powder)
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½ cup grated Parmesan cheese (fresh is best!)
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1 tsp paprika
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1 tsp dried oregano
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½ tsp salt
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½ tsp black pepper
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2 tbsp fresh parsley, chopped (for garnish)
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Optional kick: ¼ tsp cayenne pepper
👩🍳 Instructions
1️⃣ Prep Potatoes
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Cut potatoes into ½-inch wedges (leave skins on for crispiness).
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Soak wedges in cold water for 20 mins (removes starch for extra crunch). Pat very dry.
2️⃣ Season & Toss
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In a large bowl, mix olive oil, garlic, paprika, oregano, salt, and pepper.
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Add potato wedges and toss until evenly coated.
3️⃣ Bake to Perfection
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Spread wedges in a single layer on the baking sheet (don’t overcrowd!).
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Bake for 25 mins, flip, then bake 15-20 more mins until crispy.
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Sprinkle Parmesan cheese over wedges in the last 5 mins of baking.
4️⃣ Serve
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Garnish with fresh parsley and extra Parmesan.
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Dip in ranch, aioli, or marinara sauce!
💡 Pro Tips
✔ Extra Crispy? Broil for 1-2 mins at the end (watch closely!).
✔ Air Fryer Option: Cook at 380°F (190°C) for 15-18 mins, shaking halfway.
✔ Make Ahead: Parboil wedges for 5 mins, dry, and refrigerate until ready to bake.
🍽️ Serving Ideas
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Pair with burgers, grilled chicken, or steak.
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Add a sprinkle of red pepper flakes for heat.
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Serve as a game-day snack with beer cheese dip.
These wedges are crispy outside, fluffy inside—and way better than fries! 😍
Want a spicy buffalo version or vegan alternative? Ask below! 🌶️