Crispy Oven Potato Wedges
These Crispy Oven Potato Wedges are a crunchy, flavorful side that's super easy to make and perfect with any meal or as a snack.
Servings: 4 servings
Ingredients
- 2 pounds potatoes Russet or Yukon Gold, sliced into wedges
- 3 cloves garlic crushed
- 4 tablespoons extra virgin olive oil
- 0.5 teaspoon kosher or sea salt
- 0.5 teaspoon pepper
- 2 sprigs rosemary chop leaves and discard stems
- 0.75 cup low-fat Parmesan cheese grated
- 0.25 cup fresh parsley finely chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that perfect crispiness.
- Wash and scrub the potatoes thoroughly to remove any dirt. Slice each potato into wedges, aiming for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the potato wedges with the crushed garlic, olive oil, salt, pepper, and chopped rosemary. Toss everything together until the potatoes are well coated.
- Spread the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This allows for better air circulation and crispiness.
- Bake the wedges in the preheated oven for about 25-30 minutes, flipping them halfway through. You’ll want them to be golden brown and crispy.
- Once the wedges are done, take them out of the oven and immediately sprinkle the grated Parmesan cheese on top. Let it melt slightly and then garnish with fresh parsley.
- Serve your Crispy Oven Potato Wedges hot and enjoy them as a side dish or a delicious snack!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Sharp Knife
- Measuring Spoons
Notes
- Make sure not to overcrowd the baking sheet to keep the wedges crispy.
- Flip the wedges halfway through baking for even browning.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for best crispiness.