Description
Golden, restaurant-quality potato wedges with a garlic-Parmesan crust. Double-baked for crisp perfection and tender centers. Ready in 40 minutes.
Ingredients
4 medium Russet potatoes (peel and quarter)
1 cup grated Parmesan (freshly grated)
4 garlic cloves (minced)
2 tbsp olive oil (for roasting)
1/2 cup all-purpose flour
Instructions
Preheat oven to 350°F (175°C)
Peel and cut potatoes into wedges
Mince garlic and measure flour/parmesan
Dip each potato wedge into oil
Press into flour mixture
Roll in Parmesan-garlic blend
Arrange on parchment-lined baking tray
Bake 25 minutes, flip, broil 3 minutes
Let rest before serving
Notes
Pat potatoes dry after washing for better browning
Use fresh Parmesan for optimal texture
Broiling at 550°F ensures final crisp
Avoid overcrowding the pan
Variation: Substitute nutritional yeast for vegan option
Avoid impatient flipping to keep coating intact
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 4 wedges
- Calories: 240
- Sugar: 0g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg