Garlic Parmesan Potato Wedges: The Ultimate Snack

Ingredients

• 6 pieces Russet Potatoes (scrubbed, cut into wedges)
• 0.25 cup Olive Oil (extra virgin preferred)
• 0.667 cup Parmesan Cheese (freshly grated Parmigiano‑Reggiano)
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 tsp Paprika (sweet paprika)
• 2 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Red Chili Flakes (optional for heat)
• 2 tbsp Fresh Parsley (flat‑leaf, chopped)

Instructions

1. Make Olive Oil Mixture

   Combine 1/4 cup olive oil with onion powder, garlic powder, paprika, salt, black pepper, and red chili flakes in a mixing bowl. Whisk until evenly blended.

   Time: PT5M

2. Cut Potatoes into Wedges

   Wash the potatoes, then cut each potato in half lengthwise. Slice each half into 3‑4 wedges, keeping them roughly the same size for even cooking.

   Time: PT10M

3. Coat Wedges with Oil Mixture

   Place the potato wedges in a large bowl. Pour the olive‑oil mixture over them and toss until every wedge is lightly coated.

   Time: PT5M

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Spread the wedges in a single layer, leaving a little space between each piece for air circulation.

   Time: PT3M

5. Add First Half of Parmesan

   Sprinkle half of the grated Parmesan evenly over the wedges. Optionally add a light extra sprinkle of salt.

   Time: PT2M

6. First Bake

   Place the sheet in a pre‑heated oven at 400°F and bake for 17 minutes, or until the wedges start to turn golden and are tender when pierced with a fork.

   Time: PT17M

   Temperature: 400°F

7. Flip Wedges

   Using tongs, turn each wedge over to expose the unbrowned side. Return to the oven and continue baking for another 18 minutes.

   Time: PT18M

   Temperature: 400°F

8. Finish with Remaining Parmesan and Parsley

   Remove the sheet from the oven. Sprinkle the remaining Parmesan and the chopped parsley over the hot wedges. Let sit for 2 minutes so the cheese melts slightly, or pop back in for 1‑2 minutes if you prefer extra melt.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

8.5 g

Carbohydrates

38 g

Fat

19.5 g

Fiber

13.5 g