Garlic Parmesan Roasted Potato Wedges

Crispy on the outside, fluffy inside, and coated with garlic, herbs, and Parmesan. These golden potato wedges are perfect with marinara sauce, ranch, or as a side dish.

Ingredients

• 4 large russet potatoes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped
• Marinara sauce, for serving

Instructions

1. Prepare the potatoes:
   Wash and scrub the potatoes well. Cut each potato lengthwise into thick wedges.
2. Soak:
   Place the wedges in cold water for 20–30 minutes. Drain and pat completely dry with paper towels. This helps make them extra crispy.
3. Season:
   Add potatoes to a large bowl. Toss with olive oil, minced garlic, Italian seasoning, paprika, garlic powder, salt, and black pepper.
4. Add Parmesan:
   Sprinkle in about ⅓ cup of Parmesan and toss until the wedges are evenly coated.
5. Arrange:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the wedges in a single layer, cut-side down, leaving space between them.
6. Bake:
   Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy.
7. Finish:
   Remove from the oven and immediately sprinkle with the remaining Parmesan and fresh parsley.
8. Serve:
   Serve hot with warm marinara sauce for dipping.

⭐ Tip

For the crispiest wedges, make sure the potatoes are completely dry before seasoning and don’t overcrowd the baking tray.

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