Name: Garlic Parmesan Potato Wedges
Ingredients: 2 lbs Russet Potatoes (about 4 medium-large): These starchy potatoes are ideal for achieving fluffy interiors and crispy exteriors when baked. Yukon Golds can be used but may result in a slightly less crispy wedge.; 1/4 cup Olive Oil: Extra virgin olive oil provides good flavor and helps the wedges crisp up beautifully. You can substitute with avocado oil or another high-heat oil if preferred.; 1/2 cup Grated Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melting quality. Pre-shredded often contains anti-caking agents that can affect texture.; 4-6 Cloves Garlic, minced (or 1.5 tsp Garlic Powder): Freshly minced garlic offers the most potent flavor, but garlic powder provides a more uniform coating and reduces the risk of burning. Adjust quantity based on your love for garlic!; 1 tsp Italian Seasoning (or combination of dried oregano, basil, thyme): Adds a lovely herbaceous background note that complements the garlic and Parmesan.; 1/2 tsp Salt (or to taste): Essential for enhancing all the other flavors. Kosher salt or sea salt works well.; 1/4 tsp Black Pepper, freshly ground: Adds a touch of warmth and spice.; Optional: Fresh Parsley, chopped (for garnish): Adds a pop of color and freshness just before serving.; Optional: Pinch of Red Pepper Flakes: For those who enjoy a little background heat.

Ingredients

Scale

2 lbs Russet Potatoes (about 4 medium-large): These starchy potatoes are ideal for achieving fluffy interiors and crispy exteriors when baked. Yukon Golds can be used but may result in a slightly less crispy wedge.
1/4 cup Olive Oil: Extra virgin olive oil provides good flavor and helps the wedges crisp up beautifully. You can substitute with avocado oil or another high-heat oil if preferred.
1/2 cup Grated Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melting quality. Pre-shredded often contains anti-caking agents that can affect texture.
4–6 Cloves Garlic, minced (or 1.5 tsp Garlic Powder): Freshly minced garlic offers the most potent flavor, but garlic powder provides a more uniform coating and reduces the risk of burning. Adjust quantity based on your love for garlic!
1 tsp Italian Seasoning (or combination of dried oregano, basil, thyme): Adds a lovely herbaceous background note that complements the garlic and Parmesan.
1/2 tsp Salt (or to taste): Essential for enhancing all the other flavors. Kosher salt or sea salt works well.
1/4 tsp Black Pepper, freshly ground: Adds a touch of warmth and spice.
Optional: Fresh Parsley, chopped (for garnish): Adds a pop of color and freshness just before serving.
Optional: Pinch of Red Pepper Flakes: For those who enjoy a little background heat.

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Instructions

Preheat & Prepare: Preheat your oven to 400°F (200°C). Line one or two large baking sheets with parchment paper for easy cleanup and to prevent sticking. Using two sheets helps ensure the wedges aren’t overcrowded, which is key for crispiness.
Wash and Cut Potatoes: Thoroughly wash the potatoes under cold running water, scrubbing away any dirt. There’s no need to peel them – the skin adds texture, nutrients, and flavor. Pat the potatoes completely dry with paper towels; removing excess moisture is crucial for achieving a crispy exterior. Cut each potato in half lengthwise, then cut each half into 3-4 even wedges, depending on the size of the potato. Aim for wedges that are about 1/2 to 3/4 inch thick at their widest part. Uniformity in size ensures even cooking.
Toss with Oil and Seasonings: Place the cut potato wedges in a large bowl. Drizzle generously with the olive oil. Sprinkle over the minced garlic (or garlic powder), Italian seasoning, salt, and black pepper (and red pepper flakes, if using). Toss everything together thoroughly using your hands or a large spoon, ensuring every wedge is evenly coated with the oil and seasonings.
Add Parmesan: Add about half (1/4 cup) of the grated Parmesan cheese to the bowl and toss again gently to coat the wedges. Reserving some cheese to add later helps prevent it from burning too quickly and creates lovely melted spots.
Arrange on Baking Sheets: Spread the seasoned potato wedges in a single layer on the prepared baking sheet(s). Make sure they are not touching or overlapping. Overcrowding the pan will cause the potatoes to steam rather than roast, resulting in soggy wedges. Use a second baking sheet if necessary.
Bake: Place the baking sheet(s) in the preheated oven. Bake for 20 minutes.
Flip and Add Remaining Cheese: After 20 minutes, carefully remove the baking sheets from the oven. Use a spatula to flip the wedges over. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the wedges.
Continue Baking: Return the baking sheets to the oven and continue baking for another 15-25 minutes, or until the wedges are golden brown, crispy on the outside, and easily pierced with a fork. Cooking time may vary slightly depending on the size of your wedges and your specific oven. Keep an eye on them during the last 10 minutes to prevent over-browning, especially the Parmesan.
Garnish and Serve: Once cooked to perfection, remove the wedges from the oven. Let them rest on the baking sheet for a minute or two. If desired, garnish generously with freshly chopped parsley. Serve immediately while hot and crispy.

Nutrition

Serving Size: one normal portion
Calories: 400
Sodium: 450mg
Fat: 18g
Carbohydrates: 45g
Protein: 10g