Baked Garlic Parmesan Potato Wedges
Baked Garlic Parmesan Potato Wedges are a crispy, flavorful side dish that combines the earthy taste of roasted potatoes with the savory goodness of garlic and Parmesan cheese. Perfectly baked in the oven, these wedges are crispy on the outside and tender on the inside.
Equipment
- - Baking sheet
- Knife and cutting board
- - Mixing bowl
- - Measuring spoons
- - Parchment paper (optional, for easy cleanup)
- - Tongs or spatula for flipping wedges
Ingredients
- - 4 large russet potatoes washed and cut into wedges
- - 2 tablespoons olive oil
- - 3 cloves garlic minced
- - 1/2 cup grated Parmesan cheese
- - 1 teaspoon dried oregano
- - 1/2 teaspoon paprika
- - Salt and pepper to taste
- - Fresh parsley chopped (optional, for garnish)
Instructions
- **Preheat the Oven**
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup (optional).
- **Prepare the Potatoes**
- Cut the potatoes into wedges by first slicing each potato in half lengthwise, then cutting each half into 3-4 wedges. Try to keep the wedges evenly sized for consistent cooking.
- **Season the Potatoes**
- In a large mixing bowl, combine the olive oil, minced garlic, grated Parmesan cheese, dried oregano, paprika, salt, and pepper. Add the potato wedges to the bowl and toss them well until all the wedges are evenly coated with the seasoning mixture.
- **Bake the Wedges**
- Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure there is some space between each wedge to ensure they cook evenly.
- Bake in the preheated oven for 30-35 minutes, or until the wedges are golden brown and crispy on the edges. Flip the wedges halfway through cooking to ensure they cook evenly on both sides.
- **Serve**
- Once the wedges are crispy and golden, remove them from the oven and garnish with freshly chopped parsley, if desired. Serve immediately with your favorite dipping sauce, such as ranch or ketchup.