Garlic Parmesan Roasted Potato Wedges

Ingredients

• 4 Russet potatoes (large, washed and scrubbed)
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter (melted)
• 5 Fresh garlic (minced)
• 0.5 cup Grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp Paprika
• 0.5 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)
• 0.25 tsp Red pepper flakes (optional for finishing)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Wash and scrub the potatoes thoroughly.

3. 3

   Cut each potato into thick wedges of similar size.

4. 4

   Soak the potato wedges in cold water for 20–30 minutes to remove excess starch.

5. 5

   Drain the potatoes and pat them completely dry with paper towels.

6. 6

   In a large bowl, combine the olive oil, melted butter, minced garlic, Italian seasoning, paprika, garlic powder, salt, and black pepper.

7. 7

   Add the dry potato wedges to the bowl.

8. 8

   Toss thoroughly until every wedge is evenly coated with the seasoned garlic mixture.

9. 9

   Arrange the wedges on a baking tray in a single layer, leaving space between them.

10. 10

    Sprinkle the grated Parmesan cheese evenly over the coated potato wedges.

11. 11

    Roast for 25–30 minutes, turning the wedges halfway through cooking.

12. 12

    Continue baking until the potatoes are tender inside and deeply golden and crisp outside.

13. 13

    Sprinkle the hot potato wedges with fresh chopped parsley.

14. 14

    Add red pepper flakes for a spicy finish if desired.

15. 15

    Serve immediately while the potatoes are hot, crispy, and cheesy.

Notes

Soaking the potatoes in cold water is a key step to ensure they become crispy by removing surface starch.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• roasted
• baked
• potatoes
• garlic parmesan