You’re going to want to try out these Parmesan and Garlic Potato Wedges this summer. Thick cut wedges seasoned in oregano, garlic powder, onion powder and olive oil. Then they are topped off with fresh grated parmesan and baked to crispy perfection. A great side dish to go with the Turkey & Bacon Burgers.
Potatoes are easily one of our most cooked side dishes. From deep and delicious Old Fashioned Scalloped Potatoes, to the best Fluffy Mashed Potatoes, Crispy Oven Roasted Italian Roasted Potatoes and so much more. Thing thing is, they are just versatile, affordable and tasty! So, it’s so surprise that I have another potato recipe for you guys today. And these Parmesan Garlic Potato Wedges are delicious! You’ll want to make them all summer long with barbecues, dinners and even as a Saturday night snack!
Ingredients
- Potatoes – I used large russet potatoes for this recipe.
- Oil – extra virgin olive oil.
- Seasonings – garlic powder, onion powder, oregano, salt and pepper.
- Cheese – finely grated parmesan cheese
- Garnish – finely chopped parmesan cheese
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Wash and dry potatoes – Wash and pat dry the potato wedges. Making sure to get as much water out of the potatoes as you can. Rinse under cold water and pat try again.
- Place on baking tray – Arrange the potato wedges on a large baking tray. Making sure they do not overlap.
- Top with seasonings – Drizzle over the olive oil. Sprinkle over the garlic powder, onion powder, oregano, salt and pepper. Give a good toss around to make sure they are all completely coated.
- Bake – Bake for 20 minutes, remove from oven and turn them all over. Return to oven for a further 20-25 minutes. Remove and sprinkle over parmesan cheese and fresh chopped parsley. Return to oven for about 5 more minutes. They should be lightly golden in colour and soft on the inside.
- Serve – Serve hot with your favourite dips.
Notes About The Parmesan and Garlic Potato Wedges
- Use a Russet style baking potato – this will give you best results for a crisper potato.
- I used fresh grated parmesan cheese – but you could use the stuff that comes in a bag.
- These can be prepared in advance – just make sure you keep the potatoes in water until roasting time to prevent browning.
What to Serve With The Potato Wedges
- Cajun Dry Rub Chicken Wings
- Spicy Barbecue Chicken Tenders
- Crispy Chicken Tenders
- Turkey & Bacon Burger
- Grilled Shrimp with Chimiichurri Salsa
Frequently Asked Questions
it’s not 100% necessary. However, if you are looking for a really crispy potato wedge, I do recommend you soak your potatoes first. Soaking the potatoes will remove starch from the potato and make them crisper.
Large baking potatoes are the best potatoes because they crisp up well and contain less starch.
Parmesan & Garlic Wedges
Ingredients
- 4 medium potatoes washed and cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 Cup parmesan cheese finely grated
- 1 tablespoon fresh chopped parsley
Instructions
- Wash and pat dry the potato wedges. Making sure to get as much water out of the potatoes as you can. Rinse under cold water and pat try again.
- Arrange the potato wedges on a large baking tray. Making sure they do not overlap.
- Drizzle over the olive oil. Sprinkle over the garlic powder, onion powder, oregano, salt and pepper. Give a good toss around to make sure they are all completely coated.
- Bake for 20 minutes, remove from oven and turn them all over. Return to oven for a further 20-25 minutes. Remove and sprinkle over parmesan cheese and fresh chopped parsley. Return to oven for about 5 more minutes. They should be lightly golden in colour and soft on the inside.
- Serve hot with your favourite dips.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for Stopping By & Hope To See You Soon!
