Garlic Parmesan Potato Wedges
Crispy on the outside and creamy on the inside, these Garlic Parmesan Potato Wedges are the perfect side dish that can easily become the star of any meal!
Ingredients
Main ingredients
- 4 large potatoes Russet or Yukon Golds work best for this recipe.
- 0.25 cup olive oil Helps achieve that crispy outside while keeping them moist inside.
- 4 cloves garlic, minced Freshly minced garlic gives the best flavor.
- 1 teaspoon salt Enhances all the flavors.
- 0.5 teaspoon black pepper Adds just a touch of warmth.
- 0.5 cup grated Parmesan cheese For that yummy cheesy crust.
- 2 tablespoons fresh parsley, chopped Brightens up the dish with color and freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cut your potatoes into wedges, aiming for uniform sizes.
- In a large bowl, combine the olive oil, minced garlic, salt, and pepper.
- Add the potatoes to the bowl and toss them until covered in the garlic mixture.
Cooking
- Line a baking sheet with parchment paper.
- Spread the potato wedges in a single layer on the sheet.
- Sprinkle grated Parmesan over the top of the wedges.
- Bake for 25 minutes or until they are golden brown and crispy, flipping halfway through.
Serving
- Remove from the oven and let them cool for a couple of minutes.
- Garnish with fresh parsley before serving.
- Enjoy the wedges with your favorite dipping sauce.
Notes
For best results, cut wedges evenly and avoid overcrowding the baking sheet. Refrigerate leftovers in an airtight container, and for best crispiness, reheat in the oven.