Description
Crispy baked potato wedges coated in garlic, Parmesan cheese, and smoked paprika for a crunchy and flavorful side dish.
Ingredients
Scale
- 4 medium Russet Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 cup Grated Parmesan Cheese
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Fresh Parsley (optional)
Instructions
- Preheat oven to 425°F and position a rack in the middle.
- Wash and quarter the potatoes lengthwise, leaving the skins on.
- Soak the cut wedges in cold water for 20 minutes.
- Drain and thoroughly dry the potatoes, then toss them with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add grated Parmesan and toss again until evenly coated.
- Arrange the wedges skin-side down on a parchment-lined or oiled baking sheet.
- Bake for 25 minutes, then flip each wedge and bake an additional 10 to 15 minutes until golden.
- For extra crunch, switch to broil for 1 to 2 minutes, watching closely.
- Remove from the oven, let rest for 2 minutes, then sprinkle with fresh parsley and reserved Parmesan.
Notes
Ensure not to crowd the baking sheet for best crispiness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg