What if I said this was the BEST Roasted Potato Recipe and the only one you will ever need. Would you believe me?
If you said no, it’s okay I’ll change your mind by the end of this post. These potatoes are perfect mix of soft and creamy on the inside, crunchy and salty on the outside with a hint of garlic and Parmesan on the outside.
Stay with me here. You can add them as a trusty side, make a spicy aioli dip and serve them as appetizers or grab a plate and have them as a snack.
Still on the fence? Just make them, and try for yourself. I guarantee you and the family will love them.
Crispy Oven Roasted Garlic Potato Wedges
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 6
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
6 large yellow potatoes, peeled and rinsed
1/4 cup olive oil
1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
1/2 teaspoon onion powder
2 teaspoons sea salt
1 teaspoon paprika
Fresh cracked black pepper to taste
2/3 cup finely grated parmegiano reggiano cheese, divided
2 tablespoons chopped fresh parsley
INSTRUCTIONS
Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
In a large bowl, add the cut potatoes, oil, garlic, onion powder, salt, paprika and pepper and toss to coat.
Arrange potato wedges in a single layer on a large baking tray. Sprinkle with half of the parmesan cheese.
Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
Sprinkle with parsley. OPTIONAL: Sprinkle remaining parmesan cheese to serve.
