Crispy Oven Roasted Potato Wedges Recipe
The perfect potato wedges are soft and tender on the inside and crisped to perfection on the outside. Throw in some crunchy garlic and fresh Parmesan and you’ve got the tastiest potato wedges of all time. This recipe is easy to make and results in perfect potato wedges, without parboiling first.
Servings: 8
Ingredients
- 6 large russet potatoes
- 1/4 cup olive oil
- 4 large cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2/3 cup grated Parmesan
- salt and pepper to taste
- Chopped parsley optional
Instructions
- Line two rimmed baking sheets with parchment paper and preheat the oven to 400°F.
- Cut the potatoes lengthwise in half. Cut each half into quarters for a total of 8 pieces.
- Mix oil, garlic, paprika, onion powder, salt, and pepper in a large bowl. Toss the wedges in and ensure each piece is coated on all sides.
- Place wedges onto the baking sheet in an even layer, with some spacing in between. Do not overcrowd the pan.
- Wedges should bake for about 30 to 40 minutes or until tender when poked with a fork. Turn the wedges over halfway through the cooking process using tongs or a spatula.
- Garnish with Parmesan and parsley and serve immediately.