Ultra Crispy Baked Garlic Parmesan Potato Wedges
Once you've tried my garlic parmesan potato wedges recipe, you'll never buy frozen wedges again. They are fluffy on the inside and crispy on the outside, and the flavour is out of this world!
Ingredients
- 4-5 large russet potatoes (or any other starchy potato)
- ½ cup parmesan cheese (finely grated)
- 2 tsp fresh rosemary (chopped)
- 2 tsp fresh parsley (chopped)
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian herbs
- 2 tsp salt (divided)
- 1 tsp black pepper (divided)
- 3-4 tbsp olive oil (or avocado oil)
Instructions
- As you’ll leave the skin on for this recipe, wash the potatoes thoroughly before use. Quarter 4-5 large potatoes, then quarter again, so you end up with eight wedges per potato.
- Add the wedges to a large bowl, sprinkle 1 tsp salt and ½ tsp of black pepper evenly over the wedges and toss to coat. Then sprinkle a further 1 tsp salt and ½ tsp of black pepper and toss once again.
- Drizzle 3-4 tbsp olive oil over the wedges, and add 1/2 cup of grated parmesan cheese using your hands to mix until well combined.
- In a separate bowl, combine chopped rosemary, parsley, paprika, garlic powder, onion powder and Italian herbs, then stir to combine.
- Sprinkle part of the mixture over the wedges, toss, and then repeat until all the mixture is gone and the wedges are evenly coated. Optionally, set aside to marinade for 30 minutes.
- Preheat your oven to 200°C (400°F). Then place a wire rack onto a large baking tray. Begin placing the wedges onto the rack leaving a small space between each wedge.
- If there’s leftover cheese on the bottom of the bowl, sprinkle it over the wedges and pop them into the oven to bake for 30-40 minutes or until crispy, fork tender and golden.
- Once cooked, garnish with freshly chopped parsley and serve hot with sour cream, ketchup or delicious homemade garlic aioli. Enjoy!
