Garlic Parmesan Potato Wedges
These Garlic Parmesan Potato Wedges are crispy on the outside and soft on the inside. The garlic Parmesan flavor combo is a comforting classic. You’ll want these on the side of every hearty meal!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Keyword: baked potato wedges, homemade french fries, how to cut potato wedges, how to make homemade french fries, potato wedges
Servings: 4 servings
Calories: 372kcal
- 4 large Russet potatoes, unpeeled, scrubbed, washed, and dried
- 1 tbsp butter, melted
- ¼ cup olive oil
- 2 tsp salt
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- 1/4 tsp black pepper, fresh ground
- 1/2 cup Parmesan cheese, shredded, plus more for serving
- parsley, fresh, chopped, for garnish
Preheat oven to 400˚F.
Line a large baking sheet with parchment paper and set aside.
Cut each potato in half, then continue to cut each half into four wedges, so you have 8 wedges total from each potato.
Transfer potatoes to prepared baking sheet.
Melt butter in a medium bowl or glass measuring cup; add olive oil to melted butter and whisk in salt, Italian Seasoning, garlic powder, paprika, onion powder, and black pepper.
Pour oil mixture over the potatoes and toss to coat.
Arrange potato wedges in one layer on the baking sheet.
Sprinkle with Parmesan cheese.
Bake for 35 minutes, turning potatoes to opposite cut side halfway through cooking.
If you want to crisp up the wedges, broil during the last 2 minutes.
Remove from oven.
Sprinkle with more Parmesan cheese.
Garnish with parsley and serve warm.
Calories: 372kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 1401mg | Potassium: 942mg | Fiber: 4g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 3mg