Description
Seasoned Baked Potato Wedges are crispy, flavorful, and perfect as a side dish or snack.
Ingredients
Scale
- 5 large russet potatoes, washed and dried
- 1/3 cup vegetable oil
- 5 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 Tbsp cornstarch
- 2 tsp black pepper
- 1 1/2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/4 cup minced fresh cilantro
Instructions
- Slice each potato in half lengthwise. Then slice each half into 4 equal wedges. Repeat for all potatoes.
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Place potato wedges in a large mixing bowl. Add vegetable oil and garlic; stir to combine.
- Add Parmesan, cornstarch, black pepper, salt, onion powder, paprika, chili powder, and cilantro. Mix thoroughly—using your hands helps coat the wedges evenly.
- Spread wedges evenly on the prepared baking sheets, skin side down with the point facing upward.
- Bake at 400°F for 15 minutes.
- Reduce oven temperature to 375°F and bake an additional 40 minutes, or until wedges are golden brown and crispy.
- Serve hot with your favorite dipping sauce.
Notes
- Yield: About 40 wedges (serves ~8). Adjust size for more or fewer servings.
- Extra Crisp: Soak potato wedges in cold water 30–45 minutes, then drain and pat dry before proceeding.
- Mixing: Hands work best to evenly coat potatoes with seasonings.
- Cooking: Arrange wedges so hot air circulates for maximum crispiness.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 wedges
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Seasoned Baked Potato Wedges, Crispy Potato Wedges, Baked Potatoes, Side Dish