Description
Crispy Garlic Parmesan Potato Wedges feature russet potatoes baked to golden perfection, coated in a flavorful blend of Parmesan cheese, Italian seasoning, garlic powder, and paprika. These delicious wedges are garnished with fresh chives and served with your choice of dipping sauces, making a perfect appetizer or side dish for any occasion.
Ingredients
Scale
Potatoes
- 1 lb. (3 to 4) russet potatoes (leave skin on)
Seasoning and Coating
- 2 Tbsp. olive oil
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
Garnish and Serving
- Chopped fresh chives (for garnish)
- Ranch dressing or bleu cheese dressing (for serving)
- Sriracha ketchup or regular ketchup (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Prepare the Potatoes: Rinse the russet potatoes and pat them dry thoroughly. Cut them into wedges and place in a large mixing bowl.
- Coat with Olive Oil: Drizzle the olive oil over the potato wedges and toss them well to ensure each piece is evenly coated.
- Mix Seasoning: In a small bowl, whisk together the grated Parmesan cheese, Italian seasoning, kosher salt, cracked black pepper, garlic powder, and ground paprika until combined.
- Season the Potatoes: Sprinkle the seasoning mixture over the oiled potato wedges and toss again to coat all sides with the flavorful blend.
- Arrange on Baking Sheet: Place the seasoned potato wedges on the prepared baking sheet in a single layer to promote even baking and crispiness.
- Bake: Bake in the preheated oven for 40 minutes until the wedges are tender inside and golden brown with a crispy exterior.
- Garnish and Serve: Remove the wedges from the oven and sprinkle with chopped fresh chives. Transfer to a serving platter and serve immediately with ranch dressing, bleu cheese dressing, sriracha ketchup, or regular ketchup as dipping sauces.
Notes
- For extra crispiness, flip the potato wedges halfway through the baking time.
- Russet potatoes work best for this recipe due to their starchy texture that crisps up nicely.
- Try substituting Parmesan with Pecorino Romano cheese for a sharper flavor.
- Adjust the seasoning amounts according to your taste preference.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
