Description
Crispy baked potato wedges with a golden, herb-crusted Parmesan coating and herb-kissed cheese-melted interiors. These garlic-infused wedges deliver a textural contrast that complements any meal.
Ingredients
3 lbs Russet potatoes
1 cup Parmigiano Reggiano, freshly grated
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp chopped fresh parsley
1 tsp cracked black pepper
1 tsp sea salt
Optional: 1/2 tsp lemon zest
Instructions
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper
Wash and thoroughly pat dry potatoes
Cut into 1-inch wedges
Toss with olive oil, minced garlic, and sea salt
Spread in a single layer on prepared baking sheet
Bake for 10 minutes, flip wedges, and sprinkle Parmigiano Reggiano on both sides
Bake 20 minutes more until golden and crispy
Sprinkle remaining parsley and black pepper before serving
Notes
Flash-dry the potato skin by patting with paper towels to reduce moisture
Optional parchment paper lining prevents sticking and simplifies cleanup
For extra garlic flavor, add roasted garlic (whipped into olive oil) during the first 10 minutes of baking
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 12 wedges
- Calories: 160
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg