Incredible Oven Baked Potato Wedges- Crispy Garlic Baked Potato Wedges with the amount amazing flavours. Just as fashionable as fries, wedges are the perfect appetizer or snack! Homemade wedges are really much better than store-bought. Here’s the how-to breakdown include them as in the comfort of your personal kitchen!
Baked Potato Wedges
When I began out making wedges, the sole thing I became intimidated by was how to cut potatoes into an ideal shape wedge. Getting them to crispy was another issue. BUT, it is in reality the overall opposite because they’re SO EASY to create!
Seasoning with paprika, garlic and onion powder, pepper and salt ensures they are super quick to throw together.
How To Make Potato Wedges
Wedges are a family group favourite around here….but I know this isn’t the only family. I’m thinking families on a universal or worldwide scale share the same romance with good, crispy Baked Potato Wedges. Immediately, reading each of the amazing reviews from my Crispy Sweet Potato Wedges with Garlic Avocado Aioli recipe, you were all craving some CRISPY and CRUNCHY wedges. Usually, the wedges we make are the Smokey Mexican Beef Wedges, which are basically Taco smothered wedges.
Since most individual have been writing in after trying the Crispy Garlic Butter Parmesan Smashed Potatoes, those two flavours was required to happen in a wedge. After making potato wedges once, you may not want to be cutting fries any more. BONUS POINTS: These are much faster and healther-ish, considering they are oven baked.
How To Cut Wedges
Cutting potato wedges is far easier than cutting fries. Cut a potato by two (shown below). Halve potato, then halve EACH HALF again, so you’ve 4 pieces.
Season them with all your favourites. I prefer minced garlic as opposed to powdered BUT you CAN use powdered when you so desire. Paprika, parsley and lots of salt follow, because to be honest, salty potatoes are the perfect potatoes.
Along with 35 minutes, you have wedges. I want to rephrase. CRISPY and crunchy Baked Potato Wedges.Print
Incredible Oven Baked Potato Wedges
Crispy Garlic Baked Potato Wedges are soft pillows on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese! #potatowedges
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: American
- 6 large russet potatoes, rinsed
- 1/4 cup olive oil
- 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt, (adjust to your tastes)
- 1 teaspoon paprika
- 1/2 teaspoon black cracked pepper
- 2/3 cup finely grated or shredded parmesan cheese, divided
- 2 tablespoons fresh chopped parsley
Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
Sprinkle with parsley and remaining parmesan cheese to serve.