Imported from Instagram
Oven-Roasted Garlic Parmesan Potato Wedges
Thick russet potato wedges are briefly boiled, coated in a spicy garlic-and-onion avocado oil mixture, and roasted until crisp and golden. They are finished with freshly grated Parmesan and chopped parsley.
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Ingredients
- 3 Large russet potatoes (Washed and cut into thick wedges)
- Salt (To taste; also used to salt the boiling water)
- 1 tsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Red chili flakes
- 0.5 cup Freshly grated Parmesan cheese
- 4.5 tbsp Avocado oil (The source gives a range of 4–5 tablespoons)
- 1 tbsp Fresh parsley (Freshly chopped, for garnish)
Steps
- 1
Preheat the oven to 450°F (230°C).
- 2
Wash the russet potatoes and cut them into thick wedges.
- 3
Bring salted water to a boil, add the potato wedges, and boil them for 10 minutes.
- 4
Drain the potatoes and let them cool completely.
- 5
In a mixing bowl, combine the avocado oil, salt, garlic powder, onion powder, and red chili flakes. Mix well to make the seasoned oil mixture.
- 6
Place the cooled potatoes in a baking dish and pour the prepared oil-seasoning mixture over them.
- 7
Mix the potatoes thoroughly so they are well coated.
- 8
Bake for 30–40 minutes, flipping the wedges halfway through, until they are crispy and golden brown.
- 9
Once the wedges are done, garnish them with the freshly grated Parmesan cheese and chopped parsley.
Notes
The source does not specify the exact amount of salt or the precise baking time within the 30–40 minute range. Parmesan and parsley are added after baking.
Nutrition per serving
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