Crispy Garlic Parmesan Baked Potato Wedges

baked potato wedges with a side of ketchup in a small white bowl.

4.95 from 17 votes

Crispy Garlic Parmesan Baked Potato Wedges

Garlic Parmesan Baked Potato wedge recipe is made with aromatic smoked paprika, garlic powder, salt, Russet potatoes, and a little bit of parmesan cheese!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Rena

Ingredients

3 tablespoons Olive Oil or avocado oil
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Smoked Paprika
1/2 teaspoon Kosher Salt or to taste
1/2 teaspoon Black Pepper or to taste
4 large Russet Potatoes rinsed
1/3 cup Finely grated or shredded parmesan cheese divided
2 tablespoons Fresh chopped parsley

Instructions

Preheat the oven to 400°F and line 2 large baking sheets with parchment paper; set aside.
Rinse and scrub the 4 large Russet Potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
Next, place the potato on a cutting board and carefully slice it in half lengthwise. Place the cut side down onto the cutting board and cut it again in half to create quarters. If the potatoes are large, then you can cut again in half each quarter, to create 8 wedges.
In a small mixing bowl, whisk 3 tablespoons Olive Oil, 1 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1 teaspoon Smoked Paprika, 1/2 teaspoon Kosher Salt, and 1/2 teaspoon Black Pepper set aside.
Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub all over the potatoes to evenly coat.
Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
Sprinkle with 3/4 of the 1/3 cup Finely grated or shredded parmesan cheese and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
Once done, remove from the oven. sprinkle with remaining parmesan cheese on top and garnish with freshly chopped 2 tablespoons Fresh chopped parsley.
Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!

Video

Notes

Substitutes:

Any oil would work. I recommend using either olive oil or avocado oil
Russet potatoes work best for baked and roasted potatoes. You could also use yellow Yukon gold potatoes if that's what you have handy.
Lite or regular parmesan cheese. Grate your own!

Storage:

Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. Or rebake in a preheated oven for 10 minutes. You can freeze for up to 3 months.

Nutrition