Crispy Garlic Parmesan Wedges
Golden oven-baked potato wedges coated in garlic, Parmesan, and herbs for a crispy, flavorful side dish.
Equipment
- Baking sheet
- Mixing bowls
- Knife
- Cutting board
Ingredients
Potatoes
- 4 russet potatoes washed and cut into wedges
- 3 tbsp olive oil
- 3 cloves garlic minced
- 0.5 cup Parmesan cheese grated
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut potatoes into evenly sized wedges and pat dry with paper towels.
- In a large bowl, toss potato wedges with olive oil, garlic, paprika, salt, and black pepper.
- Arrange wedges in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes, flipping halfway through for even crisping.
- Sprinkle Parmesan over wedges during the last 5 minutes of baking.
- Remove from oven, garnish with fresh parsley, and serve immediately with dipping sauce if desired.
Notes
For extra crispiness, soak wedges in cold water for 30 minutes before baking.