Garlic Parmesan Potato Wedges
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
- 1/4 cup chopped fresh basil optional, for garnish
- Ranch or marinara sauce optional, for dipping
Instructions
Preheat the Oven:
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Potatoes:
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Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture and flavor.
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Cut each potato into wedges by first cutting in half lengthwise, then cutting each half into 4-6 wedges, depending on the size of the potato.
Season the Potato Wedges:
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In a large bowl, combine the olive oil, minced garlic, garlic powder, onion powder, paprika, dried Italian seasoning, salt, and pepper.
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Add the potato wedges to the bowl and toss to coat evenly with the seasoning mixture.
Bake the Potato Wedges:
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Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
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Sprinkle the grated Parmesan cheese evenly over the potato wedges.
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Bake in the preheated oven for 35-45 minutes, turning the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
Garnish and Serve:
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Remove the potato wedges from the oven and let them cool slightly.
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If desired, sprinkle with chopped fresh parsley and basil for added flavor and a pop of color.
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Serve the garlic Parmesan potato wedges hot, with ranch or marinara sauce on the side for dipping.
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