Baked Garlic Parmesan Potato Wedges (Print Version)
# Ingredients:
→ Primary
01 -
4 large Russet potatoes, sliced into wedges
02 -
4 tablespoons extra-virgin olive oil
03 -
2 teaspoons salt
04 -
2 teaspoons garlic powder
05 -
2 teaspoons Italian herb seasoning
06 -
1/2 cup (approximately 50 grams) Parmesan cheese, shredded
07 -
2 tablespoons fresh parsley or cilantro, chopped (optional)
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a large baking sheet and set aside.
02 -
Place the potato wedges in a large mixing bowl. Drizzle with extra-virgin olive oil and toss until evenly coated.
03 -
In a small bowl, combine salt, garlic powder, and Italian herb seasoning. Sprinkle the potato wedges with shredded Parmesan, tossing to ensure even coverage. Then evenly sprinkle the seasoning mixture over the wedges.
04 -
Arrange the seasoned potato wedges on the prepared baking sheet in a single layer, skin-side-down.
05 -
Bake for 25–35 minutes or until the potatoes are golden and fork-tender.
06 -
Sprinkle with freshly chopped parsley or cilantro before serving. Serve hot, optionally with your preferred dipping sauce.
# Notes:
01 -
For extra crispiness, ensure the potato wedges are spaced evenly on the tray without overlapping.