These Crispy Baked Potato Wedges are coated in olive oil, Italian spices, garlic, and parmesan cheese and baked to crispy perfection!
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Ingredients
3large baking potatoes
2tablespoonsolive oil
1teaspoonsalt
1teaspoongarlic powder
1teaspoonmixed Italian spices
¼cupgrated parmesan cheese
Ranch dressingoptional
Instructions
Preheat the oven to 375 degrees.
Wash and dry the potatoes.
Cut lengthwise into wedges.
Lightly oil a large baking sheet with a small amount of the olive oil.
Add the potato wedges in an even layer to the baking sheet and drizzle with the remaining oil.
Combine the salt, garlic powder, Italian spices, and grated parmesan cheese. Sprinkle evenly over the potato wedges.
Toss very well to coat all potato wedges with the mixture.
Spread the wedges into a single layer on the baking sheet.
Bake for 30-35 minutes turning wedges halfway through cooking.
Serve with ranch dressing or other sauces for dipping, if desired.
Notes
Avoid using shredded parmesan as it melts too quickly in the oven. Finely grated parmesan, such as Kraft in the familiar green can, is what’s needed here.
Try to place the wedges with the cut side against the baking sheet for the best crispy results.
Use a flexible spatula to turn the potatoes with a few flips rather than trying to turn each individual piece.
Any leftovers may be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven (425 degrees for 8-10 minutes) or the air fryer (350 degrees for 3-5 minutes).
To make in an air fryer: Oil and season the wedges as directed. Preheat the air fryer to 350°F and cook for 15-20 minutes.