Name: Baked Garlic Parmesan Potato Wedges Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 large russet potatoes; 4 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons Italian seasoning; ½ cup shredded parmesan cheese

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Introduction

Baked Garlic Parmesan Potato Wedges are a delicious and easy side dish perfect for any meal. Crispy on the outside and tender on the inside, these wedges are flavored with garlic, Italian seasoning, and a generous sprinkle of parmesan cheese.

The image shows thick, golden-brown potato wedges with a crispy texture on the outside and soft inside. Each wedge has a rough, dark brown skin on one side and a bright yellow interior on the other. The wedges are coated with small white seasoning flakes and sprinkled evenly with fresh green herbs. They are piled closely together in a white bowl with a slightly scalloped edge, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 large russet potatoes
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a large baking sheet.
Step 2: Wash and slice the russet potatoes into wedges.
Step 3: In a large bowl, toss the potato wedges with olive oil until they are evenly coated.
Step 4: In a small bowl, mix salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mix and the parmesan cheese over the potatoes, tossing again to coat evenly.
Step 5: Arrange the seasoned wedges on the prepared baking sheet in a single layer, skin side down.
Step 6: Bake for 25-35 minutes, until the wedges are golden brown and fork-tender.
Step 7: Optional: Garnish with fresh parsley before serving for a fresh pop of color and flavor.

Tips & Variations

For extra crispiness, soak the potato wedges in cold water for 30 minutes before drying and seasoning.
Try adding a pinch of smoked paprika or cayenne pepper for a spicy twist.
Using freshly grated parmesan yields the best flavor compared to pre-shredded cheese.
Serve these wedges with a dipping sauce like ranch, marinara, or garlic aioli for added flavor.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness, or use a toaster oven when reheating small portions.

How to Serve

The image shows a close-up of crispy potato wedges on a white plate, each piece golden brown with a rough texture from the seasoning and small bits of garlic. The wedges are thick with skin on the edges, sprinkled with green herbs and grated white cheese that melts slightly on the hot surface. The potato skins have a crunchy, dark-brown crust, while the inside appears soft and light yellow. The wedges are piled in a casual, overlapping way with small specks of seasoning giving extra color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for these wedges?

Yes, Yukon Gold or red potatoes work well, though baking times may vary slightly. Russet potatoes are preferred for their starchy texture that crisps up nicely.

How do I make these wedges gluten-free?

This recipe is naturally gluten-free as it uses only potatoes, spices, olive oil, and cheese. Just ensure your seasoning and parmesan are gluten-free certified if necessary.