Truly Crispy Garlic Parmesan Baked Potato Wedges
I'm so in love with this truly crispy garlic Parmesan baked potato wedges recipe. They are sooo delicious. Reminds me of the kind you get in KFC but only much better than KFC wedges. Perfectly seasoned, baked in oven for less guilt snacking. Wedges turns out truly crispy on the outside and so tender on the inside. So, so, so good!
Servings: 8 servings
- 5 big potatoes russet is ideal
- 4 tablespoon olive oil
- 2 teaspoon garlic powder
- 1 ½ teaspoon paprika
- 2 tablespoon Italian herbs
- 2 teaspoon salt or to taste
- 3 tablespoon Parmesan powdered cheese
- Fresh parsley for garnish
Prep wedges – Scrub and rinse potatoes to get rid of any dirt. Pat dry the potatoes on kitchen towel. Cut each potatoes in half length-wise, cut each half in half again length-wise and then cut the half in half. You get 8 wedges from each potato. At this stage you can soak the potato wedges in ice cold water for 15-20 minutes and then start using them. I skipped the soaking step. Because I got beautifully crispy baked potatoes without soaking so why bother about extra step here :D.
Season – Use a large mixing bowl and add the potato wedges and all the seasoning ingredients into the bowl and mix. Or if you are being lazy like me, then throw the wedges straight on to a baking tray, add oil and seasoning, and mix with your hands. Easy!
Bake the best potato wedges – Arrange the wedges in a single layer on the baking tray. Pop the tray into a pre-heated oven. Bake in pre-heated oven at 400 F for 35 minutes, turning wedges half way through baking time (spray oil after turning), until golden, crisp and cooked through when tested with a fork.
Serving – Sprinkle with fresh parsley and some more Parmesan. Serve immediately.
Serving: 0g | Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 617mg | Potassium: 588mg | Fiber: 2g | Sugar: 0g | Vitamin A: 220IU | Vitamin C: 7.6mg | Calcium: 58mg | Iron: 1.8mg