These seasoned Parmesan potato wedges are quick and easy to make and come out perfect every time. They are great as a side, appetizer, or even as a delicious snack on their own.
The Secret to Crispy Potato Wedges:
You’ll love this tip for extra crispy baked potato wedges. These have a crisp and golden skin on the outside and are perfectly tender inside. Have you ever given your potatoes an ice bath? By letting them soak in cold water with 2 cups of ice for 30 minutes, it draws out the starch, making the finished product extra crispy.
If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for. Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer on your baking dish. This is super important!
Ingredients for Potato Wedges:
These potato wedges require simple but delicious ingredients: olive oil, some dried spices (salt, pepper, garlic powder, paprika), fresh parsley, and Parmesan cheese. You probably have most of them in your pantry or fridge already.
How to Keep Fries from Sticking?
This simple tip will keep your baked potato wedges from getting stuck to the baking sheet: by simply lining your baking sheet with parchment paper or aluminum foil, you won’t have them stick at all.
We also wait to add our cheese until they are fully baked. If you coat them fresh out of the oven, the cheese melts perfectly. Another plus to doing this is the time you will save NOT doing dishes. We all know how awful scrubbing burnt pans are
RECIPE:
These oven baked potato wedges are easy and delicious every time. The cheese melts onto the potato wedges and they are so good!
Ingredients
4 russet potatoes rinsed
1/4 cup extra virgin olive oil
1/4 tsp sea salt or kosher salt
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
2 Tbsp parsley finely chopped
1/4 cup Parmesan cheese
Instructions
Preheat oven to 450˚F. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with paper towels.
Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp black pepper into a large zip-lock bag. Add potatoes and shake them together. Next, add 1/4 cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with foil. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup Parmesan cheese and place both into a large mixing bowl. Toss freshly baked potato wedges in the mixing bowl with parsley and cheese.
Comments