Baked Garlic Parmesan Potato Wedges
Crispy, golden potato wedges coated in a savory garlic and Parmesan mixture, perfect for comfort food lovers.
Ingredients
Main Ingredients
- 4 medium russet potatoes for creaminess and flavor
- 4 tablespoons olive oil for rich, golden crispness
- 4 cloves garlic, minced the heart of the flavor
- 1/2 cup grated Parmesan cheese for an indulgent, cheesy touch
- 2 teaspoons dried oregano for a hint of herbaceous warmth
- to taste salt and black pepper essential seasoning
- to taste fresh parsley, chopped for garnish and a pop of color
Instructions
Preparation
- Preheat your oven to 425°F (220°C) to ensure that your potato wedges crisp up beautifully.
- Wash your russet potatoes thoroughly, leaving the skins on for added texture and flavor. Cut each potato into wedges, aiming for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine olive oil, minced garlic, oregano, salt, and pepper, mixing well until it forms a fragrant paste.
- Add the potato wedges to the bowl and toss them in the garlic and oil mixture until they are fully coated.
- Sprinkle the grated Parmesan cheese over the coated wedges, ensuring each one gets a good layering of cheesy goodness.
- Line a baking sheet with parchment paper and spread the potato wedges out in a single layer, making sure they’re not overcrowded.
Cooking
- Place your baking sheet in the preheated oven and bake for 30-35 minutes. Halfway through, flip the wedges to ensure even crisping. You’re looking for a golden brown exterior with a soft, fluffy interior.
- Once baked, remove from the oven and sprinkle with fresh parsley before serving.
Notes
For variations, consider drizzling melted butter over the wedges before serving for extra richness, experimenting with different herbs, or adding toppings like guacamole or kalamata olives for a Mediterranean twist. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.