Baked Potato Wedges with Garlic and Parmesan

crispygarlicbakedpotatowedges Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and Parmesan cheese and no pre-soaking or parboiling needed. Just as popular as fries, wedges are the perfect appetizer or snack.

6 large russet potatoes, rinsed
¼ cup extra-virgin olive oil
1 Tbsp. garlic, minced or 3 tsp. garlic powder
½ tsp. onion powder
2 tsp. sea salt
1 tsp. paprika
½ tsp. black pepper, freshly crackled
⅔ cup Parmesan cheese, finely grated or shredded, divided
2 Tbsp. fresh parsley, chopped

Preheat oven to 400°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 and 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.

Makes 6 servings.