Baked Garlic Parmesan Potato Wedges
These baked garlic parmesan potato wedges are crispy, garlicky, cheesy, salty, and perfect for dipping in your favorite sauce.
I had a big hankering for potato wedges and I found a recipe on Cafe Delites that looked simple and tasty. These baked garlic parmesan potato wedges were super easy to make and turned out crisp and flavorful on the outside and tender on the inside. I served them with fry sauce but they are also tasty on their own.
Baked Garlic Parmesan Potato Wedges
Fry Sauce:
- 1/2 cup mayonnaise
- 2-3 tbsp ketchup, to taste
- 1-2 tsp dill pickle juice, to taste
Potato Wedges:
- 2 russet potatoes, scrubbed & cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/3 tsp paprika
- 1/8 tsp onion powder
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup fresh parmesan, finely grated
- 1/2 tbsp fresh parsley, finely chopped
How to Make Baked Garlic Parmesan Potato Wedges
Make the fry sauce, if desired, by combining the mayonnaise, ketchup, and dill pickle juice together in a small dish. Place into the refrigerator until needed.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare the potatoes by cutting each potato in half lengthwise, then cut each potato half into four wedges then place into a large bowl.
Drizzle the olive oil over the wedges then toss to coat each wedge evenly.
Combine the garlic powder, paprika, onion powder, sea salt, and freshly cracked pepper, to taste in a small dish; mix until well combined.
Sprinkle the seasoning over all of the potato wedges then toss until each wedge is evenly seasoned.
Place the wedges skin side down on the parchment lined baking sheet. Sprinkle half of the parmesan evenly over the wedges.
Bake the wedges by placing the baking sheet into the oven to bake for 15 minutes.
Flip the wedges on one side and continue to bake for 10 minutes.
Flip the wedges onto their other side and continue to bake for 8-10 minutes, or until crisp and golden brown.
Remove from the oven and sprinkle the remaining half of the parmesan cheese over the wedges along with the parsley. Serve immediately with fry sauce or ketchup. Enjoy!
Equipment
- Baking Sheet with Parchment Paper
Ingredients
Fry Sauce:
- ½ cup mayonnaise
- 2-3 tbsp ketchup to taste
- 1-2 tsp dill pickle juice to taste
Potato Wedges:
- 2 russet potatoes scrubbed & cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- ⅓ tsp paprika
- ⅛ tsp onion powder
- Sea salt and freshly cracked pepper to taste
- ¼ cup fresh parmesan finely grated
- ½ tbsp fresh parsley finely chopped
Instructions
- Make the fry sauce, if desired, by combining the mayonnaise, ketchup, and dill pickle juice together in a small dish. Place into the refrigerator until needed.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Prepare the potatoes by cutting each potato in half lengthwise, then cut each potato half into four wedges then place into a large bowl.
- Drizzle the olive oil over the wedges then toss to coat each wedge evenly.
- Make the seasoning blend by combining the garlic powder, paprika, onion powder, sea salt, and freshly cracked pepper, to taste in a small dish; mix until well combined.
- Sprinkle the seasoning over all of the potato wedges then toss until each wedge is evenly seasoned.
- Place the wedges skin side down on the parchment lined baking sheet. Sprinkle half of the parmesan evenly over the wedges.
- Bake the wedges by placing the baking sheet into the oven to bake for 15 minutes.
- Flip the wedges on one side and continue to bake for 10 minutes.
- Flip the wedges onto their other side and continue to bake for 8-10 minutes, or until crisp and golden brown.
- Remove from the oven and sprinkle the remaining half of the parmesan cheese over the wedges along with the parsley.
- Serve immediately with fry sauce or ketchup. Enjoy!
These look amazing!