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Baked Crispy Potato Wedges

Baked Crispy Potato Wedges

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 297 kcal

Ingredients
  

  • 6 large russet potatoes rinsed
  • ¼ cup olive oil
  • 1 tbsp minced garlic or 3 tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp salt
  • 1 tsp paprika
  • ½ tsp black cracked pepper
  • cup finely grated or shredded parmesan cheese divided
  • 2 tbsp fresh chopped parsley

Instructions
 

  • Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
  • 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).
  • 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.
  • 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.
  • Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
  • Sprinkle with parsley and remaining parmesan cheese to serve.
Keyword potato, wedges