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Baked Garlic Parmesan Potato Wedges

Crispy Baked Garlic Parmesan Potato Wedges You’ll Crave

Delightful Baked Garlic Parmesan Potato Wedges with a crispy texture and savory flavor, perfect as a snack or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedge Preparation
  • 4 medium potatoes russet or Yukon gold
  • 2 tablespoons olive oil or cooking spray
  • to taste salt
  • to taste pepper
For Seasoning
  • 1 teaspoon garlic powder or minced fresh garlic
  • 1 teaspoon Italian seasoning or dried oregano
For the Topping
  • 1 cup Parmesan cheese grated; alternatives include pecorino or cheddar

Equipment

  • baking sheet
  • Mixing bowl
  • knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a large baking sheet with cooking spray or olive oil.
  2. Wash and scrub the potatoes thoroughly. Cut each potato into 8 wedges, keeping thickness around 1 inch.
  3. In a large mixing bowl, combine garlic powder, Italian seasoning, salt, and pepper. Mix well.
  4. Drizzle the potato wedges with olive oil. Sprinkle the seasoning mix over the potatoes and toss to coat evenly.
  5. Spread the seasoned potato wedges in a single layer on the greased baking sheet.
  6. Bake for about 30 minutes, flipping the wedges halfway through for even browning.
  7. During the last 5 minutes, sprinkle grated Parmesan cheese over the wedges and return to the oven.
  8. Remove from the oven, let cool slightly, and serve. Enjoy your crispy Baked Garlic Parmesan Potato Wedges!

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 350mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 10mgIron: 6mg

Notes

Aim for uniform wedge thickness for even cooking. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.

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