Crispy Potato Wedges
Golden and crisp with fluffy centers, these Crispy Potato Wedges are seasoned with Parmesan, herbs, and spices. Serve them with your favorite dipping sauce or main dish.
Servings: 4 servings
Ingredients
- 3 large steak potatoes washed and peeled
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¾ teaspoon black pepper
- 1 teaspoon salt
- ¾ teaspoon dried rosemary finely ground
- ½ cup Parmesan cheese grated
- fresh chopped parsley optional
Instructions
- Preheat the oven to 400°F.
- Bring a pot of water to a boil.
- Wash and peel the potatoes. Cut each potato in half, then cut each half into 4 wedges, or more depending on the size of the potatoes.
- Rinse the potato wedges and add them to the boiling water. Parboil for 5 minutes, then carefully drain them in a colander to avoid breaking the wedges.
- Transfer the potato wedges to a large dish or bowl. Add the seasonings and olive oil, then toss to coat well.
- Arrange the potato wedges on a parchment-lined sheet pan, leaving some space between each piece. Sprinkle the Parmesan cheese over the potatoes.
- Bake in the preheated oven for 30 minutes, or until golden brown and crispy on the outside.
- Remove the potato wedges from the oven and let them cool for a few minutes. Transfer them to a serving dish and garnish with fresh chopped parsley or grated Parmesan cheese.
Video
Notes
- Cut the potato wedges into similar sizes to help them cook evenly.
- Pat the drained potato wedges dry before adding the seasonings and olive oil.
Nutrition
Calories: 246kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 794mg | Potassium: 740mg | Fiber: 4g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 32mg | Calcium: 177mg | Iron: 2mg