Crispy Seasoned Baked Potato Wedges

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Side Dish
Cuisine American
Calories 350 kcal

Ingredients
  

  • 5 large russet potatoes thoroughly cleaned and dried off
  • 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.
Keyword Crispy baked potato wedges

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