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Baked Garlic Parmesan Potato Wedges Recipe

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Crispy and flavorful Baked Garlic Parmesan Potato Wedges are an easy and delicious side dish. These golden russet potato wedges are tossed with olive oil, garlic powder, Italian seasoning, and shredded Parmesan cheese, then baked to perfection until tender and crisp. Perfect for a family dinner or party snack, served with fresh parsley and your favorite dipping sauce.

Ingredients

Potatoes

  • 3–4 large russet potatoes, sliced into wedges

Seasoning

  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded Parmesan cheese

Optional

  • Fresh parsley or cilantro, chopped
  • Ranch or blue cheese dressing for dipping

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with olive oil or non-stick spray and set it aside to prepare for baking the potato wedges.
  2. Prepare Potatoes: Place the potato wedges into a large mixing bowl. Drizzle the olive oil over them and toss well to make sure every wedge is evenly coated with the oil.
  3. Mix Seasonings & Cheese: In a small bowl, whisk together the salt, garlic powder, and Italian seasoning. Sprinkle the shredded Parmesan cheese over the potatoes and toss again to distribute the cheese evenly. Then sprinkle the seasoning mixture on top, tossing once more to ensure all wedges are well coated with the flavorful blend.
  4. Arrange for Baking: Spread the seasoned potato wedges out on the prepared baking sheet in a single layer. Ensure they are placed skin-side down to achieve a crispier texture on the skin.
  5. Bake Potatoes: Place the baking sheet in the preheated oven and bake the wedges for 25 to 35 minutes. Bake until the potatoes are fork-tender inside and golden brown and crispy on the outside.
  6. Garnish and Serve: Once baked, remove the wedges from the oven and sprinkle with freshly chopped parsley or cilantro for a burst of fresh flavor. Serve warm with ranch or blue cheese dressing for dipping if desired.

Notes

  • For extra crispiness, soak potato wedges in cold water for 30 minutes before cooking to remove excess starch, then pat dry.
  • You can customize the seasoning with paprika or cayenne for a spicy kick.
  • Store leftover wedges in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
  • Russet potatoes work best due to their starch content which crisps up nicely when baked.

Find it online: https://bitezly.com/baked-garlic-parmesan-potato-wedges-recipe/