Crispy Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are crispy, easy to make, and perfect as a side or appetizer.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 wedges

Course: Snacks

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wedges

4 medium Russet Potatoes Yukon Gold can be used for a creamier interior
2 tablespoons Olive Oil Essential for crisping
1 teaspoon Salt Enhances flavor
1 teaspoon Garlic Powder Provides garlic flavor without burning
1 teaspoon Italian Seasoning Can replace with fresh herbs
1 cup Shredded Parmesan Cheese Use Pecorino Romano or Asiago for variety
2 tablespoons Fresh Parsley Optional, for garnish

For Dipping

1 cup Dipping Sauce Ranch or blue cheese dressing recommended

Equipment

Baking Sheet
mixing bowl
Oven

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
Wash and scrub the russet potatoes, then cut them into wedges and toss them in olive oil.
Mix together salt, garlic powder, and Italian seasoning in a bowl.
Coat the potato wedges with shredded Parmesan cheese.
Sprinkle the seasoning mix over the cheese-coated wedges, ensuring even coverage.
Arrange the wedges in a single layer on the baking sheet.
Bake for 25-35 minutes, flipping halfway, until golden brown and fork-tender.
Serve warm, garnished with parsley along with your favorite dipping sauce.

Nutrition

Serving: 1wedgeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 350mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Soaking wedges in cold water for 30 minutes before baking enhances crispiness. Reheat leftovers in the oven or air fryer for best results.

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