Crispy Baked Garlic Parmesan Potato Wedges

If you know me, you know my tummy is a black hole when it comes to anything potato - fries…chips…you name it. I made these perfectly seasoned baked garlic parmesan potato wedges as a healthier alternative to satisfy my potato cravings and I’m happy to say that this recipe is fail proof. These wedges are an instant crowd pleaser for any occasion. They’re crispy on the outside and light and fluffy on the inside - just the way potato wedges should be. Serve them with ketchup or your favorite dip!

SERVES: 8
PREP TIME: 10 MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS

Ingredients

• 6 large russet potatoes, washed

• 1/4 cup olive oil

• 1 tablespoon garlic powder

• 2/3 cup finely grated or shredded parmesan cheese, divided

• 1 1/2 teaspoons salt

• 1 teaspoon paprika

• Parsley, to garnish

Instructions

1. Preheat oven to 400 °F.

2. Cut each potato in half lengthwise. Cut each half in half lengthwise. Cut each half in half lengthwise again so you have 8 wedges of about the same size.

3. In a large bowl, combine the potato wedges, olive oil, garlic powder, 1/3 cup parmesan cheese, salt, and paprika.

4. Line a baking pan with parchment paper and place wedges onto the pan in a single layer with the thin side face up.

5. Bake for 30 minutes.

6. Sprinkle with remaining parmesan cheese and garnish with parsley.