Baked Crispy Parmesan Potato Wedges
Golden potato wedges tossed with garlic, herbs, and halal-friendly Parmesan, then oven-baked until shatter-crisp outside and fluffy inside. A simple, crowd-pleasing side or snack that’s perfect for dipping.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and black pepper, to taste
- 1 teaspoon paprika (optional; use smoked for smoky flavor)
- 1/2 cup grated Parmesan cheese (halal-certified or vegetarian rennet)
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut scrubbed potatoes into even 1/2–3/4 inch wedges. Pat very dry. (Optional: soak wedges in cold water 20–30 minutes, then drain and dry for extra crispiness.)
- In a large bowl, toss wedges with olive oil, garlic powder, onion powder, Italian seasoning, salt, pepper, and paprika if using until evenly coated.
- Sprinkle grated Parmesan over the seasoned wedges and toss again to coat.
- Arrange wedges skin-side down on the baking sheet in a single layer with space between pieces.
- Bake 35–40 minutes, flipping halfway through, until the wedges are deep golden and crisp on the edges and tender inside.
- Remove from oven, sprinkle with parsley if using, adjust salt to taste, and serve hot with your favorite dip.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 11gSaturated Fat: 3gSodium: 350mgFiber: 3gSugar: 2g
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