Baked Garlic Parmesan Potatoes (Printable Version)
Crispy potato wedges baked with garlic, Parmesan, olive oil, and fresh parsley for a savory treat.
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes
→ Seasoning and Coating
02 -
60 ml olive oil
03 -
120 g grated Parmesan cheese
04 -
4 cloves garlic, minced
05 -
5 g salt (1 teaspoon)
06 -
2.5 g black pepper (1/2 teaspoon)
→ Garnish
07 -
15 g fresh parsley, chopped (1 tablespoon)
# Steps:
01 -
Set the oven to 220°C to ensure optimal baking temperature.
02 -
Scrub the russet potatoes thoroughly, leaving the skin intact for added texture and nutrients.
03 -
Slice each potato lengthwise into uniform wedges to guarantee even cooking.
04 -
Combine olive oil, minced garlic, salt, black pepper, and half of the grated Parmesan cheese in a large bowl.
05 -
Add the potato wedges to the bowl and gently toss to evenly coat with the seasoning mixture.
06 -
Line a baking tray with parchment paper and place the coated wedges in a single layer, ensuring they do not overlap.
07 -
Bake in the preheated oven for 30 to 35 minutes, turning the wedges halfway through to achieve even crispiness.
08 -
Sprinkle the remaining Parmesan cheese over the wedges during the final 5 minutes of baking.
09 -
Remove wedges from the oven once golden brown and crispy, then garnish with freshly chopped parsley before serving.
# Notes:
01 -
Using parchment paper prevents sticking and eases cleanup.