Baked Garlic Parmesan Potato Wedges
Total Time
1 hr 5 mins
Prep Time
30 mins
Cook Time
35 mins
Rating
4.77 out of 5 stars
(13)
Ingredients
8
- 8 small russet potatoes, cut into wedges
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon dried rosemary
- 1/2 cup grated parmesan cheese
- Kosher salt and black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
- Ketchup or other sauces, for serving
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Preparation
Step 1
Place the potato wedges in a large bowl of ice water. Soak for 30 minutes.
Step 2
Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
Step 3
While the potatoes are soaking, combine the olive oil, garlic, and dried rosemary in a small bowl.
Step 4
Drain the potatoes and pat them dry with a paper towel. Place the potato wedges back in the bowl. Drizzle the olive oil and garlic mixture over the potatoes and gently toss until wedges are well coated.
Step 5
Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle ¼ cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
Step 6
Bake for 35 minutes, flipping halfway, or until the potatoes are crisp and golden brown. Remove from oven and sprinkle the remaining parmesan cheese over the wedges. Garnish with chopped parsley.
Step 7
Serve warm with ketchup or other sauces, if desired.
Step 8
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Chef's notes
To ensure the wedges are crispy, soak them in ice water for 30 minutes to remove excess starch.
Ensure the oven is preheated to a high temperature (425°F) for optimal crispiness.
Avoid overcrowding the baking sheets to allow the wedges to crisp evenly.
