Name: Seasoned Baked Potato Wedges Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 5 large russet potatoes (washed and dried); 1/3 cup vegetable oil; 5 cloves garlic (minced); 1 cup grated Parmesan cheese; 1 Tbsp cornstarch; 2 tsp black pepper; 1 1/2 tsp kosher salt; 1 tsp onion powder; 1 tsp paprika; 1 tsp chili powder; 1/4 cup minced fresh cilantro

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Introduction

These seasoned baked potato wedges are crispy on the outside and tender inside, bursting with bold flavors from garlic, Parmesan, and a blend of spices. They make a perfect side dish or snack that’s easy to prepare and oven-baked to golden perfection.

A white plate holds a stack of crispy golden-brown potato wedges with a rough textured surface showing seasoning bits. A woman's hand holds a spoon pouring creamy white sauce over the top wedge, the sauce flowing smoothly down the sides. The plate sits on a white marbled surface sprinkled lightly with herbs. In the soft background, there is a glass with amber liquid and some blurred white dishes. The lighting is bright and natural, highlighting the warm colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large russet potatoes (washed and dried)
1/3 cup vegetable oil
5 cloves garlic (minced)
1 cup grated Parmesan cheese
1 Tbsp cornstarch
2 tsp black pepper
1 1/2 tsp kosher salt
1 tsp onion powder
1 tsp paprika
1 tsp chili powder
1/4 cup minced fresh cilantro

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line several baking sheets with parchment paper.
Step 2: Slice each washed and dried potato in half lengthwise, then cut each half into 4 equal wedges. Repeat for all potatoes.
Step 3: Place the potato wedges in a large mixing bowl. Add the vegetable oil and minced garlic, then stir to coat the potatoes evenly.
Step 4: Add the Parmesan cheese, cornstarch, black pepper, kosher salt, onion powder, paprika, chili powder, and minced cilantro to the bowl. Use your hands to mix everything thoroughly, ensuring the wedges are well coated.
Step 5: Arrange the wedges on the prepared baking sheets, spacing them apart to allow hot air to circulate. Position them skin side down, with the pointed ends facing up for the best texture.
Step 6: Bake in the preheated oven for 15 minutes at 400°F (200°C).
Step 7: Without removing the baking sheets, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the wedges are crispy and golden brown to your liking.
Step 8: Serve the wedges hot with your favorite dipping sauce and enjoy!

Tips & Variations

For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before cooking, then pat dry thoroughly.
Try substituting Parmesan with nutritional yeast for a dairy-free option with a savory flavor.
Add smoked paprika or cayenne pepper for a spicier kick.
Fresh herbs like rosemary or thyme can be substituted for cilantro to change the flavor profile.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm them in a preheated oven at 375°F (190°C) for 10–15 minutes rather than microwaving.

How to Serve

A close-up view of several thick potato wedges piled together on a sheet of white parchment paper, placed inside a container. The potato wedges are golden brown with a crispy, seasoned outer layer speckled with green dried herbs and dark spices. Their texture shows a crunchy and slightly rough surface with some charred edges. The white marbled texture is the background beneath the container, adding a clean, bright contrast to the warm tones of the wedges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold or red potatoes, but russets work best because of their higher starch content, which results in crispier wedges.

Is it necessary to use cornstarch?

Cornstarch helps create a crispy coating on the wedges, but if you don’t have it, you can skip it or use a small amount of all-purpose flour instead.