Crispy Baked Parmesan Potato Wedges
Turn ordinary potatoes into crispy homemade wedges. Super crispy on the outside and soft on the inside.
Servings 6
Calories 244kcal
Ingredients
- 4 medium russet potatoes
- 3-4 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 teaspoon paprika
- 3 teaspoons salt
- 2/3 cup fresh grated parmesan divided
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 425 degrees line a sheet tray with parchment paper
- Wash potatoes and pat dry (I leave the skin on)
- Cut each potato in half lengthwise, then cut in half lengthwise again. Then cut each quarter in half again at an angle to make wedges. You'll end up with 8 wedges per potato.
- Place sliced potatoes in a large bowl of cold water. Let soak for at least 30 minutes or even overnight.
- In a small bowl add the olive oil, garlic, paprika, salt and 2 tablespoons parmesan cheese, mix until combined.
- Drain water from potatoes and pat dry. place back in the bowl and pour oil mixture over the potatoes and toss until coated.
- Lay potato wedges on the parchment paper, and sprinkle the remaining parmesan cheese on top of the wedges. Saving a pinch to garnish with if desired.
- Bake for 40 minutes flipping about half way through baking time. Or until golden and crisp.
- Garnish with fresh chopped parsley, sprinkle of parmesan cheese and your favorite sauce.
Notes
Store any leftovers in sealed container in the refrigerator. Reheat in the oven until heated through and crispy.
You can line a tray with foil if desired just spray it with non stick cooking spray to prevent sticking.
Nutrition
Serving: 4Servings | Calories: 244kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 1276mg | Fiber: 3g | Sugar: 1g
