Description
Crispy and flavorful baked garlic parmesan potato wedges seasoned with Italian herbs, garlic powder, and topped with shredded parmesan cheese. Perfectly roasted to golden perfection and served with fresh herbs and your choice of ranch or blue cheese dressing for dipping.
Ingredients
Scale
Potatoes
- 3-4 large russet potatoes, sliced into wedges
Seasoning & Coating
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
Garnish & Serving
- Fresh parsley or cilantro, chopped
- Ranch or blue cheese dressing for dipping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet to prevent the wedges from sticking.
- Prepare Potatoes: Slice the russet potatoes into wedges and place them in a large bowl. Drizzle with olive oil and toss thoroughly to ensure each wedge is well coated.
- Season Potatoes: In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle the shredded parmesan cheese evenly over the potatoes, then add the seasoning mixture and toss again to evenly distribute the flavors.
- Bake: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they aren’t overlapping to allow even baking. Place in the oven and bake for 25-35 minutes, or until the wedges are golden brown and tender when pierced with a fork.
- Serve: Remove the potato wedges from the oven, garnish them with fresh chopped parsley or cilantro, and serve hot with ranch or blue cheese dressing on the side for dipping.
Notes
- For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before drying and seasoning.
- Make sure wedges are evenly spaced on the baking sheet to encourage crisping.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- Adjust seasoning quantities to taste for salt and garlic intensity.
- These wedges are best enjoyed fresh out of the oven for maximum crispness.
