Parmesan Herb Baked Potato Wedges
Parmesan Herb Baked Potato Wedges
Ingredients
For the Potato Wedges
- 4 russet potatoes, large
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Thoroughly wash and scrub the russet potatoes. Cut each potato lengthwise into 8 to 10 wedges. There's no need to peel them.
⏱️ 5 min
- 3
In a large mixing bowl, combine the olive oil, grated Parmesan cheese, garlic powder, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Stir well to create a fragrant seasoning mixture.
⏱️ 3 min
- 4
Add the potato wedges to the bowl with the seasoning mixture. Toss thoroughly with your hands or a spatula until all the wedges are evenly coated with the herbs and cheese.
⏱️ 2 min
- 5
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this helps them crisp up rather than steam.
⏱️ 5 min
- 6
Bake for 25 to 35 minutes, or until the wedges are golden brown, tender on the inside, and crispy on the outside. Flip the wedges halfway through baking (around 15 minutes) to ensure even crisping on all sides.
⏱️ 30 min•🌡️ 400
- 7
Remove the baking sheet from the oven. If desired, garnish with fresh chopped parsley immediately before serving. Serve hot and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Herb Baked Potato Wedges
Ingredients
For the Potato Wedges
- 4 russet potatoes, large
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Thoroughly wash and scrub the russet potatoes. Cut each potato lengthwise into 8 to 10 wedges. There's no need to peel them.
⏱️ 5 min - 3
In a large mixing bowl, combine the olive oil, grated Parmesan cheese, garlic powder, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Stir well to create a fragrant seasoning mixture.
⏱️ 3 min - 4
Add the potato wedges to the bowl with the seasoning mixture. Toss thoroughly with your hands or a spatula until all the wedges are evenly coated with the herbs and cheese.
⏱️ 2 min - 5
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this helps them crisp up rather than steam.
⏱️ 5 min - 6
Bake for 25 to 35 minutes, or until the wedges are golden brown, tender on the inside, and crispy on the outside. Flip the wedges halfway through baking (around 15 minutes) to ensure even crisping on all sides.
⏱️ 30 min•🌡️ 400 - 7
Remove the baking sheet from the oven. If desired, garnish with fresh chopped parsley immediately before serving. Serve hot and enjoy!
⏱️ 3 min