Description
Golden, crispy oven-roasted potato wedges tossed in garlic butter, sprinkled with parmesan, and finished with fresh parsley. These thick-cut wedges are bursting with flavor, perfectly seasoned, and ideal for serving as a snack, appetizer, or comforting side dish.
Ingredients
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6 large russet potatoes, rinsed
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¼ cup olive oil
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1 tablespoon garlic, minced (or 3 teaspoons garlic powder)
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½ teaspoon onion powder
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2 teaspoons salt, or to taste
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1 teaspoon paprika
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½ teaspoon cracked black pepper
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⅔ cup parmesan cheese, finely grated or shredded (divided)
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2 tablespoons fresh parsley, chopped
Instructions
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Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper and set aside.
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Slice each potato into 8 evenly sized wedges.
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In a small bowl, mix olive oil, garlic, onion powder, salt, paprika, and pepper.
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Toss the potato wedges in a large bowl with the seasoned oil mixture until fully coated.
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Arrange wedges in a single layer on the prepared trays, skin-side down.
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Sprinkle half the parmesan over the wedges.
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Bake for 35–40 minutes, flipping halfway through, until crispy and golden.
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Remove from oven, sprinkle with remaining parmesan and chopped parsley.
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Serve immediately with dipping sauce of choice.
Notes
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Soaking potatoes in cold water for 30 minutes before baking improves crispiness.
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Use freshly grated parmesan for best texture and flavor.
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Great for pairing with garlic aioli, spicy ketchup, or ranch dressing.
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Store leftovers in an airtight container and reheat in oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 1g
- Sodium: 530mg
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg