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Baked Garlic Parmesan Potato Wedges
Emilia

Baked Parmesan Garlic Potato Wedges

These baked Parmesan garlic potato wedges are the ultimate side dish! They're crispy on the outside, soft on the inside, and delicious.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 medium-sized russet potatoes, scrubbed and cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste

Equipment

  • baking sheet

Method
 

Instructions
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it. Cut each potato into 8 wedges. Try to keep them evenly sized for consistent baking.
  2. In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Toss the potato wedges in the mixture until they are evenly coated. Sprinkle the Parmesan cheese over the wedges and toss gently to coat.
  3. Arrange the seasoned wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overcrowded to ensure crispiness. Bake for 35–40 minutes, flipping the wedges halfway through, until golden brown and crispy.
  4. In a small bowl, mix sour cream or Greek yogurt, mayonnaise, garlic powder, Parmesan cheese, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
  5. Remove the potato wedges from the oven and sprinkle with fresh parsley, if desired. Serve hot with the garlic Parmesan dip or your favorite sauce.