These Crispy Seasoned Baked Potato Wedges are the perfect side dish or snack, combining fluffy-on-the-inside russet potatoes with a golden, crispy exterior. Coated with a blend of garlic, Parmesan cheese, and flavorful spices like paprika and chili powder, these wedges are baked to perfection. Finished with a sprinkle of fresh cilantro, these wedges are sure to be a hit for any occasion, whether as a side dish, appetizer, or party snack.
Ingredients:
- 5 large russet potatoes, thoroughly cleaned and dried off
- ⅓ cup vegetable oil
- 5 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoons black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ cup minced fresh cilantro
Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare a large baking sheet by either lining it with parchment paper or applying a light coating of grease to avoid any sticking.
- Prepare the Potatoes:
- Cut each washed and dried russet potato into 8 even wedges.
- Put the wedges into a sizable bowl and submerge them in cold water.
- Let them soak for 20-30 minutes to remove excess starch, which helps them crisp up during baking.
- Season the Potato Wedges:
- After soaking, drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
- In a small bowl, whisk together the vegetable oil, minced garlic, black pepper, kosher salt, onion powder, paprika, chili powder, and cornstarch.
- Coat the Potatoes:
- Pour the oil and seasoning mixture over the dried potato wedges.
- Toss to coat the potatoes evenly.
- Add the grated Parmesan cheese to the bowl and toss again, making sure the wedges are well coated with both the cheese and the seasoning.
- Bake the Wedges:
- Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring the wedges don’t overlap (this allows them to crisp up).
- Place in the preheated oven and cook for 35 to 40 minutes, turning the wedges halfway through, until they achieve a golden brown color with a crispy exterior and a tender interior.
- Finish and Serve:
- Once baked, remove the wedges from the oven and sprinkle with fresh minced cilantro for a pop of flavor and color.
- Serve immediately with your favorite dipping sauces like ketchup, ranch dressing, or aioli.
Conclusion:
These Crispy Seasoned Baked Potato Wedges are packed with flavor, featuring a satisfying crunch from the Parmesan and cornstarch coating and a kick of spice from paprika and chili powder. They’re easy to make and perfect for any occasion, from family dinners to casual gatherings. The fresh cilantro adds a zesty finish that makes these wedges absolutely irresistible.
Crispy Seasoned Baked Potato Wedges
Perfectly crispy potato wedges seasoned withgarlic, Parmesan, and spices, baked until golden and finished with freshcilantro for a delicious, crowd-pleasing side or snack.
- 5 large russet potatoes (thoroughly cleaned and dried off)
- ⅓ cup vegetable oil
- 5 cloves garlic (minced)
- 1 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoons black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ cup minced fresh cilantro
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare a large baking sheet by either lining it with parchment paper or applying a light coating of grease to avoid any sticking.
Prepare the Potatoes:
- Cut each washed and dried russet potato into 8 even wedges.
- Put the wedges into a sizable bowl and submerge them in cold water.
- Let them soak for 20-30 minutes to remove excess starch, which helps them crisp up during baking.
Season the Potato Wedges:
- After soaking, drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
- In a small bowl, whisk together the vegetable oil, minced garlic, black pepper, kosher salt, onion powder, paprika, chili powder, and cornstarch.
Coat the Potatoes:
Pour the oil and seasoning mixture over the dried potato wedges.
- Toss to coat the potatoes evenly.
- Add the grated Parmesan cheese to the bowl and toss again, making sure the wedges are well coated with both the cheese and the seasoning.
Bake the Wedges:
- Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring the wedges don’t overlap (this allows them to crisp up).
- Place in the preheated oven and cook for 35 to 40 minutes, turning the wedges halfway through, until they achieve a golden brown color with a crispy exterior and a tender interior.
Finish and Serve:
- Once baked, remove the wedges from the oven and sprinkle with fresh minced cilantro for a pop of flavor and color.
- Serve immediately with your favorite dipping sauces like ketchup, ranch dressing, or aioli.