Crispy Garlic Baked Potato Wedges


  • 6 large russet (or brushed) potatoes, rinsed
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic (or 3 teaspoons garlic powder)
  • 3 teaspoons salt (adjust to your tastes)
  • 1 teaspoon paprika
  • 2/3 cup finely grated or shredded parmesan cheese , divided
  • 2 tablespoons fresh chopped parsley


  • heat up kitchen appliance to 200°C | 390°F. Line a pair of giant baking sheets / trays with parchment (baking) paper; put aside.
  • Cut every potato in 0.5 lengthways, then cut every 0.5 in 0.5 lengthways once more, and so cut every 0.5 in 0.5 lengthways once more till you have got eight wedges. (Make certain they're concerning an equivalent thickness and size).
  • during a tiny jug, mix the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss along to coat equally. organize potato wedges during a single layer on an oversized baking receptacle, skin-sides-down. Sprinkle with 1/2 the cheese cheese and additional salt if required. Bake for thirty five minutes, turning wedges 0.5 means through baking time, till golden, crisp and fried through once tested with a fork.
  • Sprinkle with parsley and remaining cheese cheese to serve. 


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