Baked Parmesan Potato Wedges
Oven-Baked Potato Wedges with Parmesan are the ultimate appetizer or side dish. With crispy edges, fluffy interior, and mouthwatering spices, they're sure to a crowd-pleaser.
Servings 4 Servings
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 1/4 cup Parmesan cheese, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Rinse potatoes under cold running water and scrub skins to rid of any dirt or debris.
Cut each potato into about 1/2-inch thick wedges (about 8 wedges per medium potato).
Soak in a bowl of cold water for about 10 to 15 minutes. Drain well.
In a bowl, combine potatoes and olive oil. Toss to fully coat.
Add Parmesan cheese, Italian seasoning, paprika, garlic powder, salt, and pepper and toss to coat potatoes.
Arrange potato wedges in a single layer on a baking sheet with skin sides down.
Bake in a 400 F oven for about 40 to 50 minutes or until golden on the outside and tender on the inside.
Remove from oven and serve immediately.
Serving: 255g | Calories: 390kcal | Carbohydrates: 46.1g | Protein: 11.3g | Fat: 19.3g | Saturated Fat: 5.1g | Cholesterol: 16mg | Sodium: 820mg | Potassium: 902mg | Fiber: 5.8g | Sugar: 2.7g | Vitamin A: 300IU | Vitamin C: 58.6mg | Calcium: 200mg | Iron: 2mg