Description
Crispy and flavorful Parmesan Baked Potato Wedges are a perfect side dish or snack. Coated with olive oil, garlic, rosemary, paprika, and a generous amount of grated Parmesan cheese, these wedges bake to golden perfection for a deliciously savory treat.
Ingredients
Scale
Potatoes
- 4 large potatoes, scrubbed and cut into wedges
Seasoning Mix
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried rosemary (or preferred herb)
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Coating Mixture: In a large bowl, combine olive oil, grated Parmesan cheese, garlic powder, dried rosemary, paprika, salt, and pepper. Mix well to create a flavorful coating for the potato wedges.
- Coat the Potatoes: Add the potato wedges to the bowl and toss them thoroughly, ensuring each wedge is evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the coated potato wedges out on the prepared baking sheet in a single layer, making sure they do not overlap to allow for even cooking and crispiness.
- Bake the Wedges: Place the baking sheet in the oven and bake the wedges for 35-40 minutes. Flip the wedges halfway through baking to ensure both sides become golden and crispy.
- Cool and Serve: Once baked, remove the wedges from the oven and allow them to cool slightly. Serve warm with your favorite dipping sauce or enjoy them as they are.
Notes
- Use russet or Yukon gold potatoes for best texture and flavor.
- For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning, then dry thoroughly.
- Feel free to substitute dried rosemary with other herbs such as thyme or oregano.
- These wedges can be reheated in the oven for a few minutes to regain crispiness.
- Pair with dips like garlic aioli, ketchup, or ranch dressing for added flavor.
