Crispy garlic parmesan potato wedges

Name: Crispy garlic parmesan potato wedges
Ingredients: 6 large russet potatoes, rinsed; 1/4 cup olive oil; 1 tablespoon minced garlic, (or 3 teaspoons garlic powder); 1/2 teaspoon onion powder; 2 teaspoons salt, (adjust to your tastes); 1 teaspoon paprika; 1/2 teaspoon black cracked pepper; 2/3 cup finely grated parmesan, or powdered parmesan

6 steps

stand wedges on back if possible, both sides crisp up and no turning involved. (prefer to sprinkle on powdered parmesan) (mix potato and seasoning in ziplock bag)

Updated at: Thu, 17 Aug 2023 12:56:38 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories1991 kcal (100%)

Total Fat73.8 g (105%)

Carbs289.9 g (112%)

Sugars21.5 g (24%)

Protein51.5 g (103%)

Sodium5847 mg (292%)

Fiber44.7 g (160%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6russet potatoes

large, rinsed

¼ cupolive oil

1 tablespoongarlic

minced, or 3 teaspoons garlic powder

½ teaspoononion powder

2 teaspoonssalt

adjust to your tastes

1 teaspoonpaprika

½ teaspoonblack cracked pepper

⅔ cupparmesan

finely grated, or powdered parmesan

Instructions

Step 1

preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.

Step 2

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).

Step 3

In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.

Step 4

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.

Step 5

Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.

Step 6

Sprinkle with parsley and remaining parmesan cheese to serve.