Baked Garlic Parmesan Potato Wedges
An irresistible side dish, these Baked Garlic Parmesan Potato Wedges are packed with savory flavor and a perfectly crisp texture. Simple to prepare and a guaranteed crowd-pleaser, they pair beautifully with a creamy basil fry sauce.
Ingredients
- 2 tsp minced fresh rosemary
- 1 Tbsp minced fresh parsley for garnish (optional)
- 1/2 cup finely shredded parmesan divided, with extra for serving
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 4 large Russet potatoes about 2 – 2 1/2 lbs, scrubbed, rinsed, and cut into wedges
- 1 1/2 tsp garlic powder or 1 Tbsp minced fresh garlic
- Creamy Basil Fry Sauce:
- 1/8 tsp garlic powder
- 1/4 cup light mayonnaise
- 2 pinches salt
- 2 1/2 Tbsp milk with more if needed to thin
- 1/4 cup plain Greek yogurt
- 1/2 tsp dried basil
Instructions
- Preheat the oven to 400°F and coat an 18x13-inch baking sheet with non-stick spray. Cut each cleaned potato in half lengthwise, then slice into approximately 8 large wedges per potato. Arrange the wedges on the prepared sheet. Drizzle the potatoes with olive oil, then scatter over the parmesan, rosemary, garlic powder, salt (about 1 tsp), and pepper (around 1/4 tsp). Toss gently to coat evenly, then spread them out in a single layer, ensuring each wedge rests on one cut side. Place the tray in the oven and roast for 30 to 35 minutes, flipping each wedge to the opposite cut side halfway through the cook time. For added crispiness, broil the wedges for 1 to 2 minutes at the end. Once out of the oven, sprinkle with additional parmesan and parsley if desired, and serve while hot.
- For the sauce, combine all the ingredients in a small bowl and whisk until smooth. Serve alongside the warm wedges.
Notes
If using fresh garlic instead of garlic powder, it’s best to mix it with a little olive oil and incorporate it halfway through the roasting process to avoid bitterness from overcooking.