These potato wedges have little bits of crispy garlic and parmesan, seasoned with a perfect blend of spices and baked until soft inside, crispy outside. Mouth watering delicious!
Potato wedges for a side
Potato wedges are a great side dish to almost anything. They are great to make for a crowd since they’er minimal work for a large batch. They’er also always a hit with kids! Despite there sometimes bad reputation potatoes are actually quite healthy. Their a good source of vitamin c, as well as potassium. A lot of there nutrition is in the peel which is perfect since we leave that on in this delicious recipe!
We start by giving our potatoes a good scrub and then let them dry all the way. Once dry I slice them into wedges, what ever looks like a good size wedge. If they’er to big they wont cook all the way through. Then toss with the oil and seasoning. Place on a lined baking tray in a single layer, standing up. If you place them like this then you wont need to flip them. Sprinkle with parmesan and bake!
Slicing wedges
When slicing the potatoes I cut them into 8ths. I find for a medium to large size potato this is perfect. For smaller potatoes sometimes they might only need to be cut into 4ths. Just gauge for yourself if it looks like a good size.
Adding the seasoning
To season the wedges just add everything except the parmesan to a bowl and toss with your hands. Making sure that all the potato wedges are covered in oil and seasoning. Once you have laid them all out on the baking tray then drizzle the left over oil in the bowl over top of the wedges.
Last step
Once you have all the wedges on the tray it’s time for the parmesan. Just sprinkle this all over the wedges. This creates delicious bits of crispy cheese, its the best! Then its in to the oven to be baked to golden brown perfection!
Garlic Parmesan Potato Wedges
Crispy outside soft inside
Ingredients
- 6 large or 8 medium russet potatoes washed
- 1/3 cup olive oil
- 2 1/4 tsp salt
- 1 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp minced garlic
- 2 tbsp fresh chopped parsley
- 2/3 cup finely grated Parmesan
Instructions
- Preheat oven to 400F
- Wash and dry potatoes
- Slice potatoes into wedges by cutting in half, then into quarters and then into 8ths. Place in a large bowl.
- Add salt, pepper, paprika, onion powder, minced garlic, and chopped parsley to olive oil. Pour over potato wedges. Toss by hand until all wedges are well coated.
- Place in a large baking sheet lined with parchment paper. Place them all upright this way they will not need to be flipped.
- Sprinkle on the Parmesan
- Bake in preheated oven for 35-40 minutes or until you can easily poke a fork into the thickest potato wedge, and the outside is golden and crispy.
Notes
You can substitute the minced garlic for 3 tsp garlic powder but I highly recommend using fresh! You can also use 2 tsp dried parsley in place of the fresh.
Store in an airtight container in the fridge for up to 5 days. Reheat covered in the oven.
Made these for supper today, they were enjoyed by the whole family! Delicious 😋
So glad to hear it!