Baked Garlic Parmesan Potato Wedges
Crispy on the outside and tender within, these oven-baked garlic parmesan potato wedges are seasoned with a bold blend of smoky paprika, garlic, and onion, then topped with a generous layer of freshly grated Parmesan and bright parsley. A satisfying side dish or snack perfect for any occasion.
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Servings: 4
Ingredients
- 4 large Russet potatoes thoroughly washed and scrubbed
- 1 teaspoon smoked paprika for a deep smoky undertone
- ½ teaspoon ground black pepper adjust to taste
- 2 tablespoons freshly chopped flat-leaf parsley
- ⅓ cup finely shredded Parmesan cheese divided for use
- 1 teaspoon garlic powder to infuse bold flavor
- ½ teaspoon kosher salt or as preferred
- ½ teaspoon onion powder for a savory edge
- 3 tablespoons extra virgin olive oil or avocado oil as desired
Instructions
- Preheat the oven to 400°F (200°C). Line two large rimmed baking trays with parchment paper and set aside.
- Rinse and thoroughly scrub the Russet potatoes to remove all surface dirt. Dry them well using paper towels.
- Place each potato on a cutting surface and slice lengthwise into halves. Position the flat side down, then divide each half into quarters. For larger potatoes, slice each quarter again to yield 8 evenly sized wedges.
- In a small bowl, combine the olive oil with garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until well blended.
- Transfer the potato wedges into a sizable mixing bowl. Drizzle the seasoned oil mixture over them and toss thoroughly to ensure each piece is coated evenly.
- Arrange the seasoned wedges in a single layer across the prepared baking sheets, spacing them slightly apart to promote even roasting.
- Sprinkle about three-quarters of the Parmesan over the wedges and place in the preheated oven. Bake for 30 to 35 minutes, turning each wedge halfway through the cooking time for uniform crispness.
- Remove from the oven once golden and crisp. Scatter the remaining Parmesan over the top and garnish with freshly chopped parsley.
- Taste and adjust with additional salt and pepper if necessary. Serve immediately while warm, accompanied by your preferred dipping sauce.
Notes
Substitutions:
Feel free to use any neutral oil; both avocado oil and olive oil yield excellent results. While Russet potatoes are ideal for baking due to their starchy nature, Yukon gold potatoes may be used as an alternative. Freshly grated Parmesan is recommended for the best texture and flavor, whether using full-fat or reduced-fat varieties. Storage:
Refrigerate leftovers in an airtight container for up to 5–7 days. Reheat in the microwave or crisp them up in a 400°F oven for about 10 minutes. For extended storage, freeze the wedges for up to 3 months.
Feel free to use any neutral oil; both avocado oil and olive oil yield excellent results. While Russet potatoes are ideal for baking due to their starchy nature, Yukon gold potatoes may be used as an alternative. Freshly grated Parmesan is recommended for the best texture and flavor, whether using full-fat or reduced-fat varieties. Storage:
Refrigerate leftovers in an airtight container for up to 5–7 days. Reheat in the microwave or crisp them up in a 400°F oven for about 10 minutes. For extended storage, freeze the wedges for up to 3 months.