Baked Garlic Parmesan Potato Wedges
Ingredients:
For the Wedges:
4 large russet potatoes, scrubbed and cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon onion powder
Salt and black pepper, to taste
For the Topping:
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Directions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the Potatoes:
Cut the scrubbed potatoes into wedges and place them in a large bowl.
Season the Wedges:
In a small bowl, mix the olive oil, minced garlic, dried oregano, dried basil, paprika, onion powder, salt, and black pepper. Pour this mixture over the potato wedges and toss to coat evenly.
Bake:
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure they bake evenly.
Bake the Wedges:
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside, and tender inside.
Add Parmesan Cheese:
Remove the wedges from the oven and immediately sprinkle the grated Parmesan cheese over the hot wedges. Return to the oven for an additional 2-3 minutes until the cheese is melted and slightly golden.
Garnish and Serve:
Sprinkle with chopped fresh parsley if desired, and serve warm.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 200 kcal per serving | Servings: 4
