Description
Delicious crispy potato wedges baked in the oven, seasoned to perfection.
Ingredients
Scale
- 4 medium russet potatoes (or Yukon gold potatoes)
- 2 tablespoons olive oil (or cooking spray or avocado oil)
- 3 cloves fresh minced garlic (or garlic powder)
- 1/2 cup freshly grated Parmesan cheese (or pre-grated cheese)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons fresh herbs like parsley (for garnish, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly to remove any dirt. You can peel them if you prefer, but it’s recommended to keep the skin for added texture and nutrients. Cut each potato in half lengthwise and then into wedges (about 6-8 wedges per potato).
- In a large bowl, toss the potato wedges with olive oil, minced garlic, salt, pepper, and Italian seasoning until well-coated.
- Sprinkle the grated Parmesan over the seasoned wedges and toss again to ensure they are evenly coated.
- Line a baking sheet with parchment paper and spread the potato wedges in a single layer, ensuring they aren’t overcrowded.
- Place the baking sheet in the preheated oven and bake for about 30-35 minutes, flipping the wedges halfway through, until golden brown and crispy on the outside while tender on the inside.
- Once done, remove from the oven and let them cool slightly. For an extra touch, sprinkle some additional Parmesan and fresh herbs like parsley if desired.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking.
- Feel free to experiment with different seasonings based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg