Go Back
–+ servings

Original Post: https://backup.evolvingtable.com/baked-potato-wedges/

A stack of baked potato wedges with Parmesan and parsley sprinkled on top.
Print Recipe
5 from 3 votes

Baked Potato Wedges Recipe

Baked Potato Wedges are roasted in the oven to crispy perfection and then topped with Parmesan cheese and parsley for the ultimate side dish or appetizer recipe!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: London Brazil

Ingredients

  • 2 lbs. russet potatoes about 4-5 medium potatoes, rinsed and scrubbed
  • 2 ½ Tbsp. olive oil
  • 1 tsp. salt to taste
  • ½ tsp. pepper to taste
  • 1 tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ cup Parmesan cheese
  • 2 Tbsp. parsley finely chopped

Instructions

  • Preheat oven to 425 degrees.
  • Cut potatoes in half length-wise. Cut each half into 4 even slices.
  • Soak potato slices in warm water for 10-15 minutes. Dry potatoes thoroughly with paper towels or a dish towel.
  • Place potato wedges in a large bowl. Add olive oil and toss until well coated.
  • In a small bowl whisk together salt, pepper, garlic powder, and paprika. Sprinkle seasoning mix over potato wedges and toss to coat.
  • Line a large baking sheet with parchment paper and lay potato wedges out in a single layer, being careful not to overlap them.
  • Bake potato wedges in preheated oven for 40-50 minutes, flipping halfway through.
  • Just before serving sprinkle Parmesan cheese and parsley on top of the potato wedges and enjoy!

Video

Notes

  • Substitute a dairy-free and vegan Parmesan cheese or leave it out completely if you would like to make this recipe vegan and dairy-free.

Nutrition

Calories: 196kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 396mg | Potassium: 667mg | Fiber: 2g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 15.2mg | Calcium: 78mg | Iron: 1.8mg