Garlic Parmesan Potato Wedges
Crispy oven-roasted potato wedges tossed with garlic, herbs, and plenty of Parmesan. Golden on the outside, fluffy in the center, and packed with bold, savory flavor.
Ingredients
- 4 large russet potatoes scrubbed and cut into wedges
- ¼ cup olive oil
- 4 cloves garlic minced
- ¾ cup freshly grated Parmesan cheese divided
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly coat it with cooking spray.
- Scrub the potatoes well, pat them dry, and cut them into even wedges. Place the wedges in a large mixing bowl.
- Add the olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss until the potatoes are evenly coated.
- Sprinkle about two-thirds of the Parmesan cheese over the wedges and toss gently so the cheese sticks to the potatoes.
- Spread the wedges out on the prepared baking sheet in a single layer, leaving space between each one. Place them skin-side down when possible.
- Bake for 35 to 40 minutes, flipping the wedges halfway through, until they are golden brown and crisp on the edges.
- During the last 5 minutes of baking, sprinkle the remaining Parmesan cheese over the wedges and return them to the oven until the cheese melts and lightly crisps.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
For the crispiest results, avoid overcrowding the pan and use freshly grated Parmesan instead of pre-shredded cheese. These wedges are best served straight from the oven but can be reheated in the oven or air fryer to restore their crunch.
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