Crispy Roasted Potato Wedges – easy oven baked golden brown potatoes with olive oil, garlic and parmesan cheese.
Potatoes are a dinner staple in my house. From steamy, fresh off the grill baked potatoes to slow cooker potato soup, my family loves them.
There are so many varieties to choose from that potatoes can never get boring. There are Jumbo Russets for baked potatoes, Baby Red for potato salad and Yukon Gold for the most flavorful mashed potatoes ever! But the real workhorse potato is just your basic Russet. And that is what I am using to make these crazy delicious Crispy Roasted Potato Wedges. They are super simple to make and are perfect side dish!
Ingredients to Make Crispy Roasted Potato Wedges
- Potatoes – I use Yukon Gold variety because the peels are so thin they don’t need peeling – even the pickiest eaters will love them. Russet potatoes are an excellent substitute.
- Olive Oil – Good for you and adds a little flavor, You can substitute vegetable oil if you don’t have any.
- Garlic Powder – an essential flavor and sticks easily to the potatoes!
- Parmesan Cheese – sprinkle over at the end for tang!
- Parsley – optional but adds a nice fresh herb flavor.
You can see I used my oldest baking sheet to make these:) Rub a little of the oil on the baking sheet before adding the potatoes, oil and seasonings to keep the potatoes from sticking while cooking.
Serving Crispy Roasted Potato Wedges
Crispy Roasted Potato Wedges are super easy to make and so tasty, you may find you’re adding them to your menu rotation ALOT! Keep it interesting by mixing up a variety of quick dipping sauces for your wedges. Our family fav is Spicy Rodeo Sauce made with a 1/2 cup of mayonnaise mixed with a 1/4 cup of barbecue sauce and 2 tablespoons of sweet chili sauce….delicious!
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Crispy Roasted Potato Wedges
Ingredients
- 4 large potatoes russet
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tbsp grated parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 425°F.
- Spray large baking sheet with cooking spray.
- Wash and thoroughly dry potatoes.
- Cut potatoes into wedges, 12 wedges from each potato.
- Place potatoes on baking sheet in single layer, dust wedges with salt, pepper, and garlic powder. Pour oil over potatoes and toss to coat, returning to single layer on baking sheet.
- Bake potatoes in 425° oven for 20 minutes, Turn wedges over and bake for another 25 minutes.
- Potato wedges will be golden brown when done. Salt to taste, dust with grated parmesan cheese and sprinkle with fresh parsley
Nutrition
Notes
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Let us know how it was!
Post and images updated 4/1/2020.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
Hi Gina, thanks for visiting! Stay in touch and let me know how you like the Potato Wedges! Have a super day:) Hugs-Christine
Potatoes are a dinner favorite in my house too! These are definitely going on my dinner menu this week! Dropping in from Snickerdoodle Sunday link party! Thanks for the recipe!
Gina from Always Savory
Hello Matthew, thanks for stopping by! Stay in touch and let me know how you like them:) Hugs – Christine
These look so good & inviting me to eat them. So i am going to ask my wife make them. Thanks for sharing
Thanks for visiting Pattie! These were so good my son asked me to make them a second time this week!! Please stay in touch and let me know how you like them:) Hugs – Christine
These DO look crazy delicious! I love anything having to do with potatoes. I’m trying this.