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Chef Ava

Garlic Parmesan Potato Wedges

These Garlic Parmesan Potato Wedges are golden, crispy on the outside, fluffy on the inside, and coated in a savory blend of garlic, Italian herbs, olive oil, and freshly grated Parmesan. Baked until perfectly caramelized, they make an irresistible side dish that's ready in just 40 minutes and pairs perfectly with burgers, grilled chicken, steak, or your favorite dipping sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 large russet potatoes, cut into wedges
  • 4 tbsp olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 2 tsp salt
  • fresh parsley or cilantro, chopped (optional)
  • ranch or blue cheese dressing, for serving (optional)

Equipment

  • large baking sheet
  • large mixing bowl
  • small mixing bowl
  • parchment paper Optional.
  • tongs or spatula

Method
 

  1. Preheat the oven to 375°F. Lightly grease a large baking sheet or line it with parchment paper.
  2. Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated.
  3. Combine the salt, garlic powder, and Italian seasoning in a small bowl. Sprinkle over the potatoes and toss until evenly coated.
  4. Add the grated Parmesan cheese and gently toss until every wedge is coated.
  5. Arrange the wedges in a single layer on the baking sheet with the skin sides down and cut sides facing up.
  6. Bake for 25–35 minutes until the potatoes are tender and the Parmesan is crispy and golden brown.
  7. Garnish with chopped parsley or cilantro if desired.
  8. Let rest for 2 minutes, then serve hot with ranch dressing, blue cheese dressing, or your favorite dipping sauce.

Notes

Use freshly grated Parmesan for the crispiest crust and arrange the wedges skin-side down without overlapping for even roasting. Leave the potato skins on for added texture and flavor, and let the wedges rest for 2 minutes after baking so the Parmesan crust crisps even more before serving.