These baked garlic parmesan potato wedges are crispy, garlicky, cheesy, salty, and perfect for dipping in your favorite sauce. Serve as an side dish, snack, or appetizer.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Cafe Delites
Equipment
Baking Sheet with Parchment Paper
Ingredients
Fry Sauce:
½cupmayonnaise
2-3tbspketchupto taste
1-2tspdill pickle juiceto taste
Potato Wedges:
2russet potatoesscrubbed & cut into wedges
2tbspolive oil
1tspgarlic powder
⅓tsppaprika
⅛tsponion powder
Sea salt and freshly cracked pepperto taste
¼cupfresh parmesanfinely grated
½tbspfresh parsleyfinely 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!