Description
These extra-crispy garlic Parmesan potato wedges boast a golden, crunchy exterior and fluffy inside, making them a perfect side dish for any meal.
Ingredients
Scale
- 4 medium russet or Yukon Gold potatoes
- 2–4 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup finely grated Parmesan cheese
Instructions
- Cut the potatoes into even wedges (8–10 wedges per potato).
- Soak the cut wedges in cold water for 20–30 minutes to remove surface starch, then drain and dry thoroughly.
- Toss the dry wedges with olive oil, cornstarch, garlic powder, kosher salt, black pepper, and Parmesan cheese.
- Arrange in a single layer on a rimmed baking sheet and roast at 425°F (218°C) for 30–40 minutes, flipping once at the halfway point.
- Once edges are deeply golden and crisp, remove from oven and serve.
Notes
For extra crispiness, make sure to dry the wedges thoroughly and avoid overcrowding the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg