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Single parsley sprinkled baked potato wedge being lifted from a pile.

Parmesan Potato Wedges

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These baked potatoes are crispy but creamy, easy to make, bursting with flavor from the garlic and parmesan, and just what you need for game day, a barbecue, or as a snack with a cold drink. 

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Units

For the potatoes:

  • 2-3 tablespoons olive oil
  • 2-3 tablespoons butter, melted
  • 2 pounds (900g) medium sized-potatoes, scrubbed and dried, with skin (see Notes below)

For the seasoning:

  • 2 tablespoons chopped parsley
  • 1 garlic clove, peeled and finely chopped
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)

Instructions

  1. Preheat oven to 350ºF /180°C.
  2. Put aluminum foil in an oven tray (it makes it easier to clean up afterward). Or bake them directly in the pan. 
  3. Cut washed and dried potatoes in half, and then each half in thirds or fourths, depending on how big you want the wedges. 
    To make 6 wedges: take each half and cut it in 3. You will have to cut the first at a 45° angle (slanted) from the center.
    To make 8 wedges: take each half and cut it in half again. You have 4 pieces. Cut each of those pieces in half again (image below). 
  4. Put them in a bowl.
  5. Add melted butter and oil to the potatoes and mix a bit to coat the wedges. Or do this directly in the aluminum paper, but be careful not to tear it.
  6. Season lightly with salt and pepper. Remember that the cheese is salty. 
  7. Bake for 30-40 minutes, or until they are tender inside and golden outside.
  8. While the potatoes are baking, mix parsley, garlic and parmesan in a small bowl. 
  9. Transfer the potatoes to a serving board or plate and toss this mixture over the potatoes. 
  10. Drizzle with lemon juice and eat immediately.

Notes

Potatoes: use potatoes that are similar in size so the wedges bake uniformly. What you want to look for is them being roughly the same height. I use russet because they are creamy, hold their shape well and are easily available, but any type of potato you like for making fries will work.

Seasoning: the quantities given in the recipe are as reference. Increase or decrease any of the ingredients according to your taste. 

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 35
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1/8
  • Calories: 177
  • Sugar: 1.4 g
  • Sodium: 75.9 mg
  • Fat: 10.6 g
  • Carbohydrates: 18.2 g
  • Protein: 3.3 g
  • Cholesterol: 13.8 mg

Find it online: https://vintagekitchennotes.com/garlic-parmesan-baked-potato-wedges/