Description
These Seasoned Baked Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor from a blend of herbs and Parmesan cheese. Perfect as a side dish or a tasty snack!
Ingredients
Units
Scale
Potato Wedges:
- 5 large russet potatoes, washed and dried
Seasoning Mix:
- 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
- Prepare: After washing and drying the potatoes, slice one potato in half lengthwise. Then slice each half into 4 equally sized wedges. Repeat with all potatoes.
- Preheat oven to 400°F and line several baking sheets with parchment paper.
- Mix potatoes: Add potato wedges to a large mixing bowl, then add vegetable oil and garlic. Stir to combine. Add Parmesan, cornstarch, black pepper, salt, onion powder, paprika, chili powder, and minced cilantro. Stir to combine. ** I find the best way to really mix the seasonings into the potatoes is to use your hands. **
- Bake: Spread the potato wedges evenly onto prepared baking sheets. Make sure you leave space in between each wedge so the hot air can circulate. ** I had the best results when placing the potatoes skin side down, with the point facing upwards. ** Bake in preheated oven for 15 minutes. Keep the baking sheets in the oven, and change the temperature to 375°F. Continue baking another 40 minutes, or until as crispy and golden brown as you’d like.
- Serve: Serve hot with your favorite dipping sauce!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
