Baked garlic parmesan potato wedges
Discover the perfect side dish with these crispy Baked Garlic Parmesan Potato Wedges. Made with fresh potatoes, olive oil, salt, garlic powder, and grated parmesan cheese, these flavorful wedges are easy to prepare and deliciously satisfying. Ideal for any meal!
- 12 Jun 2024
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
Baked garlic parmesan potato wedges are a delicious and easy-to-make side dish that combines the crispy texture of roasted potatoes with the savory flavors of garlic and Parmesan cheese. Perfect for family dinners, casual gatherings, or even a snack, these wedges are sure to be a hit.
Ingredients:
Instructions:
- Line a large baking sheet with parchment paper or lightly grease it with some olive oil to prevent the wedges from sticking.
- Thoroughly wash the potatoes to remove any dirt. You can leave the skins on for extra flavor and texture.
- Cut each potato in half lengthwise. Then, cut each half into wedges. Aim for each potato to yield about 8 wedges.
- In a large mixing bowl, combine the potato wedges, olive oil, salt, and garlic powder.
- Toss the potato wedges well to ensure they are evenly coated with the seasoning.
- Sprinkle the grated parmesan cheese over the seasoned potato wedges in the bowl.
- Toss again to coat the wedges evenly with the cheese.
- Spread the potato wedges out in a single layer on the prepared baking sheet. Make sure they are not overlapping to allow for even baking and crispiness.
- Place the baking sheet in the preheated oven.
- Bake for 35-40 minutes, or until the potato wedges are golden brown and crispy on the edges. Flip the wedges halfway through the baking time to ensure even cooking.
- Once baked, remove the potato wedges from the oven and let them cool for a few minutes.
- Serve hot and enjoy as a side dish or appetizer. These wedges pair wonderfully with your favorite dipping sauces!
Tips:
- Ensure that the potato wedges are cut evenly to promote even cooking.
- For extra crispy wedges, soak the potato wedges in cold water for 30 minutes before baking to remove excess starch.
- Preheat your oven to the correct temperature before placing the wedges in to ensure they cook evenly and get crispy.
- Use parchment paper or a silicone baking mat to prevent the wedges from sticking to the baking sheet.
- Toss the wedges halfway through the baking time to ensure they cook evenly on all sides.
- For a spicier kick, consider adding a pinch of paprika or red pepper flakes to the seasoning mix.
With their crispy texture and flavorful seasoning, baked garlic parmesan potato wedges are a versatile dish that pairs well with a variety of main courses. Easy to prepare and packed with flavor, they are sure to become a favorite in your meal rotation. Enjoy them fresh out of the oven for the best taste and texture.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.97g | 10% |
| Sugar 1.54g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.34g | 8% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 24mg | 4% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.97mg | 12% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 36mg | 40% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 3.81ug | 3% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.58mg | 14% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 810mg | 24% |
| Selenium, Se 3.32ug | 6% |
| Sodium, Na 900mg | 60% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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