Crispy Garlic Baked Potato Wedges
Crispy Garlic Baked Potato Wedges are soft and pillowy on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 russet potatoes (large, rinsed)
- 1/4 cup olive oil
- 1 tablespoon garlic (minced, or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt (adjust to your tastes)
- 1 teaspoon paprika
- 1/2 teaspoon cracked pepper
- 2/3 cup parmesan cheese (finely grated or shredded, divided)
- 2 tablespoons fresh parsley ( chopped)
Instructions
- 1
Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
- 2
Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
- 3
In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
- 4
Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
- 5
Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
- 6
Sprinkle with parsley and remaining parmesan cheese to serve.