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Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

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Indulge in these effortless garlic Parmesan potato wedges! Baked Russets boast crispy outsides and fluffy insides, seasoned perfectly for ultimate comfort. Easy steps & nutrition facts await.

Ingredients

Scale
  • 2 large Russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Step 2: Wash the potatoes thoroughly, then cut each potato lengthwise into 6-8 even wedges. In a large bowl, toss the potato wedges with olive oil, garlic powder, sea salt, and black pepper until they are evenly coated.
  3. Step 3: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Overcrowding can steam the potatoes instead of crisping them.
  4. Step 4: Bake for 20-25 minutes, or until the potatoes are tender when pierced with a fork and starting to turn golden brown.
  5. Step 5: Remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese evenly over the potato wedges. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted, golden, and the wedges are crispy.
  6. Step 6: Garnish with fresh chopped parsley, if desired, and serve immediately as a delicious side dish.

Notes

  • Keep any leftover wedges fresh by storing them in an airtight container in the refrigerator for up to 3-4 days.
  • To bring back their delightful crispness, reheat cooled wedges in a preheated 375°F (190°C) oven or an air fryer for about 5-10 minutes, until warmed through and crunchy again.
  • These versatile wedges are fantastic alongside grilled chicken, juicy burgers, or even as a satisfying snack with your favorite dipping sauce like a creamy ranch or spicy aioli.
  • For truly crispy wedges, resist the urge to overcrowd your baking sheet; giving each wedge space allows them to roast rather than steam, ensuring that irresistible golden crunch.

Nutrition

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