Ah! Sounds like you mean Baked Garlic Parmesan Potato Wedges—a crispy, flavorful side that’s easy to make. Here’s a solid recipe:
Baked Garlic Parmesan Potato Wedges
Servings: 4
Ingredients:
- 4 medium russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat oven:
- 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the potatoes:
- Wash and scrub potatoes. Cut each potato into 8 wedges (lengthwise).
- Pat dry with a paper towel to remove excess moisture (helps them get crispier).
- Season the wedges:
- In a large bowl, toss potato wedges with olive oil, garlic, paprika, salt, and pepper until evenly coated.
- Bake:
- Arrange wedges in a single layer on the baking sheet.
- Bake 25–30 minutes, flipping halfway through, until golden and crispy.
- Add Parmesan:
- Remove from oven and sprinkle with grated Parmesan.
- Return to oven for 2–3 more minutes so the cheese melts slightly.
- Serve:
- Garnish with fresh parsley if desired.
- Serve hot with ketchup, ranch, or your favorite dipping sauce.
Tips:
- For extra crispiness, soak potato wedges in cold water for 20–30 minutes before baking, then pat dry.
- You can also add a pinch of cayenne or chili powder for a mild spicy kick.
If you want, I can also give a cheesy, double-baked version that’s even crispier and has garlic-parmesan inside and out—it’s basically addicting.
Do you want that version?
