Crispy Baked Garlic Parmesan Potato Wedges

Super crispy on the outside, flaky on the inside, and so easy to make! These wedges make for the perfect side dish or appetizer.

Course Appetizer, Side Dish

Cuisine American

Keyword Baked Potato Wedges, Crispy Potato Wedges, Fries, Potato Wedges

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 313kcal

Author Samantha Buckner

Ingredients

4 medium russet potatoes
2 tbsp olive oil
1 tsp salt more or less, to taste
1/2 tsp black pepper more or less, to taste
1.5 tsp garlic powder
2 tbsp Italian seasoning
2/3 cup grated parmesan cheese divided

Instructions

Preheat oven to 400 degrees F. Spray a large baking sheet generously with nonstick cooking spray and set aside.
Slice each potato in half lengthwise. Then slice each halve into two halves*, creating four slices per potato. *See notes for large potato slicing and thickness.
Place each slice onto a paper towel and dab them firmly to remove any moisture released from slicing.
Toss the wedges into a large bowl. Add the olive oil and toss to thoroughly coat. Next, add in 1/3 cup parmesan cheese and seasonings. Toss well to coat all wedges.
Place into the oven to bake for 12-13 minutes. Remove, flip each wedge to ensure it crisps on both sides, and bake for an additional 12-13 minutes. Time will be dependent on how thickly cut your wedges are, as well as how crispy you want them. I bake for approximately 35 minutes.
Remove from the oven, garnish with remaining 1/3 cup parmesan cheese and freshly chopped parsley (optional) and serve immediately with your favorite dipping sauce.

Notes

*The number of slices will depend on how large your potatoes are. If using larger potatoes: slice the full potato in half lengthwise first. Take each halve and slice in half again, into thirds or fourths. Slices should be approximately half an inch in thickness.

Nutrition