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Garlic Parmesan Roasted Potato Wedges

Extra crispy oven-baked potato wedges tossed in a savory blend of garlic, herbs, and salty Parmesan cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Appetizer, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large Russet potatoes scrubbed and cleaned
  • 3 tbsp Olive oil extra virgin
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Salt to taste
  • 0.25 tsp Black pepper
  • 2 tbsp Fresh parsley chopped for garnish
  • 0.25 tsp Red chili flakes optional for heat

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges of equal size.
  3. Place the wedges in a large bowl and toss with olive oil until every piece is well coated.
  4. In a small bowl, mix the Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
  5. Sprinkle the seasoning mix over the potatoes and toss again to ensure an even crust.
  6. Arrange wedges on the baking sheet in a single layer, skin-side down for maximum crispiness.
  7. Bake for 30-35 minutes or until the potatoes are golden brown and fork-tender.
  8. Remove from oven, garnish with fresh parsley and red flakes, and serve hot.

Notes

For the crispest results, soak the cut potato wedges in cold water for 30 minutes before seasoning, then pat them completely dry. This removes excess starch.