Garlic Parmesan Potato Wedges

These garlic Parmesan potato wedges are crisp on the outside and fluffy on the inside, flavored with savory Parmesan and fresh parsley. They're perfect as a side dish or a game day snack.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

4 large potatoes, russet or Yukon Gold Russets crisp more; Yukon Golds are creamier.
3 tablespoons olive oil Avocado oil can be substituted for a neutral flavor.
1 teaspoon garlic powder Fresh minced garlic can be used but should be added later to avoid burning.
1 teaspoon salt Adjust to taste.
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese Finely grated for even coverage.
2 tablespoons chopped fresh parsley Optional, for brightness.

Method

Preparation

Preheat the oven to 425°F (220°C). Place a rack in the center of the oven for even browning.
Wash and dry the potatoes. Cut each potato into wedges of roughly the same thickness so they cook evenly.
Put the wedges in a large bowl. Pour the olive oil over them. Sprinkle garlic powder, salt, and black pepper on top.
Toss gently with your hands or a spatula until every wedge is coated.
Arrange the wedges in a single layer on a baking sheet, cut side down when possible.

Cooking

Bake for 25 to 30 minutes. Turn the wedges halfway through so both sides brown.
Remove the tray from the oven. Immediately sprinkle the grated Parmesan over the hot wedges. Scatter chopped parsley on top if using. Serve right away.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 4gSugar: 1g

Notes

For individual taste variations: swap Parmesan for Pecorino Romano for a tangier taste. For dairy-free option, skip the cheese and sprinkle nutritional yeast after baking.

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