Potato Wedges Recipe
Crunchy potato wedges are perfectly seasoned and garnished with parmesan. You won't be able to stop at one!
Servings: 4
Ingredients
- 4 large russet potatoes rinsed
- ¼ cup olive oil
- 1 tablespoon garlic powder
- 1½ teaspoons garlic salt (with parsley flakes)
- 1 teaspoon ranch seasoning
- ½ teaspoon black cracked pepper
- ⅔ cup grated or shredded Parmesan Cheese divided
- 2 tablespoons fresh parsley chopped
Fry Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire Sauce
- 2 teaspoons red wine vinegar
- 1 teaspoon season salt
Instructions
- Line 2 large baking sheets with parchment paper and preheat the oven to 400°F.
- Cut each potato into 8 even-sized wedges: Cut in half lengthwise. Cut in half lengthwise again. Then cut the pieces in half lengthwise a final time.
- Add the oil, garlic powder, garlic salt, ranch seasoning, and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.
- Spread the wedges evenly, in a single layer on both baking sheets. Make sure that the skin side is facing down against the pan.
- Sprinkle with half of the Parmesan cheese and, if needed, extra salt.
- Bake for 28-30 minutes, turning the wedges halfway through. Bake until golden, crisp, and cooked through when tested with a fork.
- While wedges are baking, make fry sauce by pouring all ingredients into a bowl and whisk until combined.
- Sprinkle with parsley and remaining Parmesan Cheese and serve warm.
Video
Nutrition
Calories: 490kcal | Carbohydrates: 70g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 1273mg | Potassium: 1594mg | Fiber: 5g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 24mg | Calcium: 248mg | Iron: 4mg