Baked Garlic Parmesan Potato Wedges

Ingredients Quantity

• 3–4 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon garlic powder or minced fresh garlic
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese
• Optional: 2 tablespoons fresh chopped parsley, for garnish

Optional Additions

• Paprika or smoked paprika for a smoky kick
• A sprinkle of red pepper flakes for spice
• Swap Parmesan for pecorino romano for a sharper edge
• Add a touch of lemon zest for brightness
• Serve with garlic aioli, ranch, or marinara for dipping

Tips for Success

• Soak potato wedges in cold water for 30 minutes before baking to remove excess starch—this helps them crisp up
• Dry thoroughly after soaking to prevent steaming in the oven
• Arrange wedges skin-side down on a baking sheet for even crisping
• Bake at a high temperature (425°F/220°C) and don’t overcrowd the pan
• For extra crispness, broil for the last 2–3 minutes

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice potatoes into even-sized wedges (8–10 per potato). Soak in cold water for 30 minutes, then drain and pat dry.
3. In a large bowl, toss wedges with olive oil, salt, pepper, garlic, and Italian seasoning until evenly coated.
4. Sprinkle half the Parmesan cheese over the wedges and toss again.
5. Arrange on the baking sheet in a single layer, skin-side down.
6. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from oven, sprinkle with remaining Parmesan and chopped parsley.
8. Serve immediately with your favorite dipping sauce.