Crispy Garlic Baked Potato Wedges Recipe

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Marcia Modified: June 1, 2021
Crispy Garlic Baked Potato Wedges Recipe

How To Make Crispy Garlic Baked Potato Wedges

These potato wedges are baked, not fried. They have loads of cheese and garlic and are soft and pillowy on the inside and crisp on the outside.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

  • 6russet potatoes,large, rinsed
  • ¼cupolive oil
  • 1garlic,minced or 3 tsp garlic powder
  • ½tsponion powder
  • 2tspsalt,adjust to taste
  • 1tsppaprika
  • ½tspblack pepper,cracked
  • cupparmesan cheese,finely grated or shredded, divided
  • 2tbspparsley,fresh chopped

Instructions

  1. Preheat oven to 390 degrees F. Line 2 large baking sheets with parchment paper; set aside.

  2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until there are 8 wedges. (Make sure they are about the same thickness and size).

  3. In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.

  4. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.

  5. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.

  6. Sprinkle with parsley and remaining parmesan cheese to serve.

Nutrition

  • Calories: 346.63kcal
  • Fat: 13.55g
  • Saturated Fat: 4.04g
  • Monounsaturated Fat: 7.83g
  • Polyunsaturated Fat: 1.19g
  • Carbohydrates: 46.72g
  • Fiber: 3.54g
  • Sugar: 1.76g
  • Protein: 11.54g
  • Cholesterol: 11.24mg
  • Sodium: 643.16mg
  • Calcium: 239.52mg
  • Potassium: 1073.82mg
  • Iron: 2.55mg
  • Vitamin A: 49.04µg
  • Vitamin C: 16.95mg
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