Description
A simple recipe for making satisfying, oven-baked potato wedges with a strong garlic and Parmesan flavor.
Ingredients
Scale
- 4 large Russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper.
- Wash the potatoes well. Do not peel them. Cut each potato lengthwise into 8 wedges.
- Place the potato wedges in a large bowl. Drizzle with olive oil, salt, pepper, garlic powder, and oregano. Toss until the wedges are evenly coated.
- Spread the seasoned wedges in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Bake for 20 minutes.
- Remove the pan from the oven. In a small bowl, mix the grated Parmesan cheese and minced garlic.
- Sprinkle the Parmesan-garlic mixture evenly over the partially cooked wedges. Gently toss them on the pan.
- Return the wedges to the oven and bake for another 15 to 20 minutes, or until they are golden brown and crispy.
- Serve immediately.
Notes
- For extra crispiness, soak the cut wedges in cold water for 30 minutes before drying them completely.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- You can substitute onion powder for oregano if desired.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 8 wedges)
- Calories: 310
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 8
- Cholesterol: 10