Crispy Garlic Baked Potato Wedges
Crispy Garlic Baked Potato Wedges are soft and pillowy on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!
Foto: Cafe Delites
Ingredients
- 6 russet potatoes (large, rinsed)
- 1/4 cup olive oil
- 1 tablespoon garlic (minced, or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt (adjust to your tastes)
- 1 teaspoon paprika
- 1/2 teaspoon cracked pepper
- 2/3 cup parmesan cheese (finely grated or shredded, divided)
- 2 tablespoons fresh parsley ( chopped)
Steps
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Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
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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).
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In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
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Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
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Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
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Sprinkle with parsley and remaining parmesan cheese to serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (22% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| russet potatoes | 6 | - | - |
| olive oil | 0.25 cup | - | - |
| garlic | 1 tablespoon | - | - |
| onion powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 2 teaspoons | - | - |
| paprika | 1 teaspoon | Rp 40.000/kg | Rp 200 |
| cracked pepper | 0.5 teaspoon | - | - |
| parmesan cheese | 0.6666666666666666 cup | - | - |
| fresh parsley | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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