Description
This recipe for Crispy Garlic Parmesan Potato Wedges offers perfectly seasoned, golden-brown potato wedges baked to crispy perfection. Coated in a flavorful blend of Parmesan cheese, garlic, paprika, and Italian seasoning, these wedges make a delicious side dish or snack served with your choice of dipping sauces like ranch or sriracha ketchup.
Ingredients
Scale
Potatoes
- 1 lb. (3 to 4) russet potatoes with skin on
Seasoning
- 2 Tbsp. olive oil
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
Garnish & Serving
- Chopped fresh chives (for garnish)
- Ranch dressing or bleu cheese dressing (for serving)
- Sriracha ketchup or regular ketchup (for serving)
Instructions
- Preheat oven: Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Set the prepared sheet aside.
- Prepare potatoes: Rinse the russet potatoes under cold water and pat them dry thoroughly. Cut each potato into wedges and place them in a large bowl.
- Coat with oil: Drizzle the olive oil over the potato wedges and toss them well to evenly coat each wedge with the oil.
- Mix seasoning: In a small bowl, whisk together grated Parmesan cheese, Italian seasoning, kosher salt, cracked black pepper, garlic powder, and ground paprika.
- Season potatoes: Sprinkle the seasoning mixture over the oiled potato wedges. Toss carefully to ensure all wedges are well coated with the flavorful blend.
- Bake wedges: Arrange the seasoned wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 40 minutes or until the wedges are tender inside and golden and crispy on the outside.
- Garnish and serve: Remove the wedges from the oven, sprinkle with freshly chopped chives if desired, and transfer them to a serving platter. Serve warm with your favorite dipping sauces such as ranch, bleu cheese, sriracha ketchup, or regular ketchup.
- Enjoy: Dig in and enjoy the crispy, flavorful potato wedges!
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before drying and seasoning.
- Russet potatoes are preferred for their starchy texture, but Yukon Gold can be substituted for a creamier bite.
- Adjust seasoning amounts to taste, especially salt and garlic powder.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- You can add smoked paprika instead of regular paprika for a smoky flavor twist.
- These wedges are best served immediately for maximum crispness but can be reheated in the oven to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
