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Baked Garlic Parmesan Potato Wedges

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Crispy on the outside and tender on the inside, these Baked Garlic Parmesan Potato Wedges are coated in a savory mix of garlic, herbs, smoked paprika, and Parmesan cheese for a flavorful, oven-baked side or snack everyone will love.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 medium Russet potatoes, scrubbed and cut into wedges
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley (optional)
  • For the Garlic Parmesan Dip (optional):
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 2 tbsp grated Parmesan cheese
  • 1 tsp lemon juice
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Wash and scrub the potatoes, then cut each in half lengthwise and slice into 4–6 wedges. Soak wedges in cold water for 20–30 minutes to remove excess starch, then drain and pat dry.
  3. In a large bowl, mix olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Add potato wedges and toss to coat evenly.
  4. Sprinkle in grated Parmesan cheese and toss gently to coat.
  5. Arrange wedges in a single layer on the prepared baking sheet, skin-side down, ensuring they don’t touch.
  6. Bake for 35–40 minutes, flipping halfway through, until golden and crispy. For extra crispiness, broil for 2–3 minutes at the end.
  7. Remove from oven, garnish with chopped parsley, and serve immediately with dip or favorite sauce.
  8. Optional Dip: In a small bowl, combine sour cream or Greek yogurt, mayonnaise, garlic powder, Parmesan cheese, lemon juice, salt, and pepper. Mix well and refrigerate until serving.

Notes

  • Soaking the potatoes helps remove starch for extra crispy wedges.
  • Use russet potatoes for best texture and crispness.
  • Try adding cayenne or chili flakes for a spicy variation.
  • Use plant-based Parmesan and vegan mayo for a vegan version.
  • Leftovers can be reheated in the oven at 375°F (190°C) for 10–15 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/baked-garlic-parmesan-potato-wedges/