Garlic Parmesan Potato Wedges
Crispy, golden wedges of potato coated in garlic and parmesan for a satisfying and flavorful side dish or snack.
Ingredients
For the Wedges
- 4 large large potatoes (about 3–4 pounds total), washed and cut into wedges Any starchy or all-purpose potato (russet or Yukon Gold) works well.
For the Seasoning
- 3 tablespoons olive oil (about 45 mL) Lower-fat option: Reduce olive oil to 2 tablespoons.
- 4 cloves garlic, minced Ensure finely minced garlic to avoid larger pieces browning too quickly.
- 1 teaspoon salt If watching sodium, reduce salt to 1/2 teaspoon.
- 1/2 teaspoon black pepper
- 1 teaspoon paprika For a spicy version, add 1/4–1/2 teaspoon of cayenne pepper.
- 1/2 cup grated Parmesan cheese (about 50 g) Dairy-free swap: Use nutritional yeast instead.
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped Optional garnish for presentation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Wash the potatoes thoroughly and cut each into even wedges so they cook uniformly.
Seasoning
- In a large bowl, combine 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
- Add the potato wedges to the bowl and toss until each wedge is well coated with the oil and spice mixture.
Baking
- Place the coated wedges on a baking sheet in a single layer and sprinkle grated Parmesan evenly over the potatoes.
- Bake in the preheated oven for 25–30 minutes, turning halfway through, until golden and crispy.
Finishing Touches
- Optional: Garnish with chopped parsley before serving. Let the wedges rest for 2–3 minutes after removing from the oven.
Notes
For better texture, avoid overcrowding the baking sheet. Reheat in a 400°F oven to restore crispness. If desired, finish under the broiler for 1–2 minutes.