Description
Crispy on the outside, tender on the inside, these baked potato wedges are seasoned with herbs and spices, then tossed with parmesan and parsley for a savory finish. A perfect side dish for any meal or a satisfying snack on their own.
Ingredients
4 small or medium Russet potatoes, unpeeled
¼ cup olive oil
2 teaspoons chopped thyme leaves
¾ teaspoon smoked paprika
¾ teaspoon garlic powder
¼ teaspoon onion powder
1½ teaspoons Kosher salt
¼ teaspoon ground black pepper
¼ cup grated parmesan cheese, plus more to taste
2 tablespoons finely chopped Italian parsley
Instructions
- Preheat oven to 425°F (220°C) and line two sheet pans with parchment paper.
- Scrub potatoes clean and slice each into about 8 wedges.
- In a large bowl, toss wedges with olive oil, thyme, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
- Arrange wedges in a single layer on the prepared baking sheets without overcrowding.
- Roast for 35–40 minutes, flipping halfway through, until golden and crispy.
- Immediately toss hot wedges with parmesan cheese and parsley. Serve warm.
Notes
- Try rosemary or oregano in place of thyme.
- Add cayenne or chili powder for heat.
- Soak wedges in cold water for 20 minutes for extra crispiness.
- Add seasoned breadcrumbs for a crunchier texture.
- Reheat leftovers in oven or air fryer for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 1g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
