Description
These Seasoned Baked Potato Wedges are perfectly crispy on the outside and tender on the inside, flavored with a zesty blend of spices including garlic, paprika, chili powder, and Parmesan cheese, making them an irresistible side dish or snack.
Ingredients
Potatoes
- 5 large russet potatoes, washed and dried
Seasoning Mixture
- 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 Potatoes: After washing and drying the potatoes, slice one potato in half lengthwise. Then slice each half into 4 equally sized wedges. Repeat this process with all potatoes to get about 40 wedges.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line several baking sheets with parchment paper to prevent sticking and ensure even cooking.
- Mix Potatoes and Seasonings: Place all potato wedges into a large mixing bowl. Add vegetable oil and minced garlic, stirring to coat evenly. Then add grated Parmesan, cornstarch, black pepper, kosher salt, onion powder, paprika, chili powder, and minced cilantro. Use your hands to thoroughly mix and ensure the seasoning blends well with the potato wedges.
- Arrange on Baking Sheets: Spread the seasoned potato wedges evenly onto the prepared baking sheets, leaving space between each wedge for optimal air circulation. Place the potatoes skin side down with the pointed ends facing upward for best crispness.
- Bake at 400°F: Bake in the preheated oven for 15 minutes to start the cooking process and develop a golden crust.
- Reduce Temperature and Continue Baking: Without removing the baking sheets, lower the oven temperature to 375°F (190°C) and continue baking for another 40 minutes, or until the wedges reach desired crispiness and a beautiful golden brown color.
- Serve: Remove from oven and serve hot with your favorite dipping sauce for a delicious snack or side dish.
Notes
- This recipe yields about 40 potato wedges, roughly serving 8 people.
- For extra crispy wedges, soak the cut potatoes in cold water for 30-45 minutes before seasoning to remove excess starch. Then dry thoroughly before proceeding.
- Using your hands to mix the seasoning ensures even coating of all wedges.
- Spacing wedges apart on baking sheets allows hot air to circulate, promoting crispiness.
- Placing wedges skin side down enhances crisp texture.
