Crispy Baked Potato Wedges
Welcome back to my kitchen! Today, I’m thrilled to share with you a recipe that’s not only easy to make but also a perfect side dish for any meal. These Crispy Baked Potato Wedges are seasoned to perfection and baked to a golden crispiness that’s simply irresistible. Let’s dive right in!
Ingredients:
- 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, freshly ground
- 1/2 cup Parmesan cheese, shredded, plus more for serving
- Parsley, fresh, chopped, for garnish
Directions:
- Preheat the Oven:
- Preheat your oven to 400˚F (200˚C). Line a large baking sheet with parchment paper to ensure the potato wedges don’t stick and to make cleanup easier.
- Prepare the Potatoes:
- Cut each potato in half lengthwise, then cut each half into four wedges, resulting in eight wedges per potato. Place the wedges on the prepared baking sheet.
- Season the Wedges:
- In a medium bowl, combine the melted butter, olive oil, salt, Italian seasoning, garlic powder, paprika, onion powder, and freshly ground black pepper. Toss the potato wedges in this seasoned oil mixture until they are well coated.
- Arrange and Sprinkle:
- Arrange the coated potato wedges in a single layer on the baking sheet. Sprinkle with 1/2 cup of shredded Parmesan cheese.
- Bake:
- Bake in the preheated oven for 35 minutes, turning the wedges once halfway through the cooking time to ensure even crisping. For an extra crispy finish, broil the wedges for the last 2 minutes.
- Finish and Serve:
- Once baked, remove from the oven. Sprinkle with additional Parmesan cheese if desired and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Information:
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Calories: 290 kcal per serving
- Servings: 4
Tips for Perfect Potato Wedges:
- Choose the Right Potato: Russet potatoes are ideal for this recipe because they have a high starch content that helps them crisp up nicely.
- Cut Evenly: Ensure your potato wedges are cut to the same size to promote even cooking.
- Don’t Overcrowd the Pan: Give the wedges plenty of space on the baking sheet to prevent them from steaming and to help them get crispy.
Why You’ll Love These Potato Wedges:
These wedges are incredibly versatile. They make a great side dish for burgers, steaks, or grilled chicken. They’re also fantastic on their own as a snack, especially when served with your favorite dipping sauce. The combination of the crispy exterior and the fluffy interior is sure to make these a favorite in your household.
Try out this recipe and let me know how it turned out for you in the comments below. Happy cooking!
Feel free to adjust the seasoning to your taste, and don’t forget to share your own twist on this classic dish! Stay tuned for more delicious recipes and tips right here.
Crispy Baked Potato Wedges
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
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, freshly ground
1/2 cup Parmesan cheese, shredded, plus more for serving
Parsley, fresh, chopped, for garnish
Instructions
Preheat oven to 400˚F.
Line a large baking sheet with parchment paper.
Cut each potato in half, then into four wedges each, resulting in 8 wedges per potato.
Place wedges on the baking sheet.
In a medium bowl, mix melted butter, olive oil, salt, Italian seasoning, garlic powder, paprika, onion powder, and black pepper.
Toss potatoes in the oil mixture to coat.
Arrange wedges in a single layer on the baking sheet.
Sprinkle with Parmesan cheese.
Bake for 35 minutes, turning once halfway through.
For extra crispiness, broil for the last 2 minutes.
Remove from oven, add more Parmesan, garnish with parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 290 Kcal