Description
These Baked Garlic Parmesan Potato Wedges are crispy on the outside, soft on the inside, and bursting with garlicky, cheesy goodness! Perfect as a snack, side dish, or appetizer, they pair beautifully with your favorite dipping sauces. Gluten-free and easy to make!
Ingredients
Scale
- 4 large Russet potatoes, cut into wedges
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 cup Parmesan cheese, grated
Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Season the Potatoes
- In a large bowl, toss potato wedges with olive oil, garlic powder, Italian seasoning, and salt.
- Arrange the wedges skin-side down on the baking sheet for even crisping.
Step 3: Bake to Perfection
- Bake for 35-40 minutes, flipping halfway, until golden brown and crispy.
- Sprinkle with Parmesan cheese in the last 5 minutes of baking for a melty, cheesy finish.
Step 4: Serve & Enjoy
- Remove from oven and let cool slightly.
- Serve warm with your favorite dips like ranch, garlic aioli, or marinara sauce.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking, then pat dry.
- Want a spicy kick? Add ½ teaspoon of cayenne pepper or paprika.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven.
