These golden, crispy potato wedges are loaded with garlic, parmesan, and herbs—no deep-frying required! They’re the ultimate game-day snack, side dish, or midnight cravings savior.
Ingredients (Serves 4–6)
- 2 large russet potatoes (or Yukon Gold )
- 3 tbsp olive oil (or avocado oil )
- 2 tsp garlic powder (or 2 minced fresh garlic cloves )
- 1 tsp onion powder
- 1 tsp paprika (smoked for extra depth )
- 1 tsp dried parsley (or 1 tbsp fresh, chopped )
- 1 tsp salt (adjust to taste )
- ½ tsp black pepper
- ½ cup grated Parmesan cheese (divided )
- Optional Toppings: Red pepper flakes, chopped parsley, or a sprinkle of nutritional yeast (vegan).
Step-by-Step Recipe 🥄
1. Prep the Potatoes:
- Preheat oven to 425°F (220°C) . Line a baking sheet with parchment paper.
- Wash potatoes and slice into 8 wedges per potato (like pizza slices).
2. Dry & Season:
- Pat wedges dry with a clean towel (this helps them crisp!).
- In a bowl, toss wedges with oil, garlic powder, onion powder, paprika, parsley, salt, and pepper until evenly coated.
3. Bake:
- Arrange wedges cut-side down on the baking sheet (this ensures crispy edges).
- Bake for 20 minutes , then flip them over.
- Bake another 15–20 minutes until golden and tender inside.
4. Add the Parmesan Crunch:
- Sprinkle ¼ cup Parmesan over the wedges.
- Broil for 2–3 minutes (watch closely! ) until cheese is melted and bubbly.
- Remove and let cool for 2–3 minutes (they crisp up more as they rest).
5. Serve & Garnish:
- Sprinkle with remaining Parmesan, red pepper flakes, and parsley.
- Serve with ranch or garlic aioli for dipping.
