BAKED GARLIC PARMESAN POTATO WEDGES
🕒 The Details
- Prep time: 10 mins 🔪
- Cook time: 30–35 mins 🔥
- Servings: 4 people 👨👩👧👦
🛒 What You’ll Need
- 3-4 large Russet potatoes, scrubbed 🥔
- 1/4 cup Olive oil 🫒
- 1/2 cup Grated Parmesan cheese 🧀
- 1 tbsp Garlic powder 🧄
- 1 tsp Dried parsley or Italian seasoning 🌿
- 1 tsp Salt and 1/2 tsp Black pepper 🧂
👩🍳 Let’s Get Cooking!
- Prep the Spuds: Preheat your oven to 400°F (200°C). Slice each potato into even wedges (slice in half lengthwise, then half again, and again until you have 8 wedges per potato). 🥔🔪
- The Soak (Optional but Recommended): Soak wedges in cold water for 10 minutes to remove extra starch, then pat them completely dry with a paper towel for maximum crunch! 🧤💨
- The Coating: In a large bowl, toss the wedges with olive oil, garlic powder, parsley, salt, and pepper until every piece is coated. 🥣✨
- Cheese it Up: Add the grated Parmesan cheese and toss again until the cheese sticks to the oil on the potatoes. 🧀🌪️
- Bake: Arrange the wedges in a single layer on a parchment-lined baking sheet, making sure they aren’t touching. 🥨🔥
- The Crisp: Bake for 30–35 minutes, flipping halfway through, until they are deep golden brown and crispy to the touch. ⏲️✅
💡 Pro-Tip:
Serve these with a side of creamy garlic aioli or zesty ranch for the ultimate dipping experience! 🥣🍟✨
