Crispy on the outside, soft and creamy on the inside, Garlic Baked Potato Wedges are a prefect side for all things BBQ. I bake these wedges so they turn out crispy and garlicky with no trace of oily paper towels or fingers. So, the only thing sticking to your fingers will be the sauces you bring to the table for dipping.
Goodbye frozen, store-bought potato wedges. These easy garlic baked potato wedges can be tossed together using ingredients you probably already have in your kitchen. Then pile on the garlic for an added spicy kick. Plus Parmesan cheese for…well…because everything should have a sprinkle of Parmesan on it, right?
Get creative and throw in your favorite condiments to wow everybody at your next barbeque. Or just make em for dinner tonight. What the heck.
Garlic Baked Potato Wedges
Ingredients
- 4 large Russet potatoes Use Russet or Yukon Gold. They are drier inside and will result in a crispier potato.
- ¼ cup olive oil
- 2 Tbsp minced garlic
- 1 Tbsp kosher salt
- 1 Tbsp paprika
- 1 Tbsp fresh black pepper
- 1 tsp onion powder
- ⅔ cup grated or shredded Parmesan cheese divide in half
- 2 Tbsp fresh rosemary, minced
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Cut each potato in half along the length, then cut each half in half along the length again, and cut each quarter in half along the length once more. You should have 8 equal sized wedges.
- In a small bowl, combine the oil, garlic, onion powder, salt, rosemary, pepper and paprika. Pour the mixture over the potatoes and toss with your hands to coat evenly.
- Arrange potato wedges in a single layer on a large baking sheet, skin-sides-down. Sprinkle with half of the Parmesan cheese and extra salt and pepper if you're feeling like it.
- Bake for 20 minutes, then turn wedges with a spatula so all the sides get golden and crisp. Bake for another 15 minutes then test with a fork to see if they are soft indide.
- Sprinkle with remaining Parmesan cheese and serve hot.