Description
Delicious crispy potato wedges seasoned with garlic and Parmesan cheese, perfect for a side dish or snack.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley
- Optional: Sour cream or ranch dressing for dipping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Wash and scrub the potatoes thoroughly, then cut each potato into 8 wedges.
- Season Potatoes: In a large bowl, combine olive oil, minced garlic, salt, pepper, and paprika. Add potato wedges to the bowl and toss until they are well coated with the oil and seasoning mix.
- Add Parmesan: Sprinkle the grated Parmesan cheese over the potatoes and toss again to ensure even coating.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Arrange the potato wedges in a single layer on the baking sheet, skin-side down for extra crispiness.
- Bake: Bake in the preheated oven for 35-40 minutes or until the wedges are golden brown and crispy on the outside.
- Garnish: Remove the wedges from the oven and sprinkle with chopped fresh parsley.
Notes
- For an extra crispy texture, soak the cut potato wedges in cold water for at least 30 minutes before seasoning. This helps remove excess starch.
- Ensure the wedges are not overcrowded on the baking sheet to allow even cooking and crispiness.
- Adjust seasoning to your preference, adding more paprika or garlic for a stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg