Baked Garlic Parmesan Potato Wedges
Enjoy these crispy Baked Garlic Parmesan Potato Wedges, perfect as a snack or side dish, with a delicious garlic-yogurt dipping sauce!
Ingredients
- 4 large Russet potatoes scrubbed, rinsed, and cut into wedges (about 2 - 2 1/2 lbs)
- 1/4 cup olive oil
- 1/2 cup parmesan cheese finely grated, divided (extra for serving)
- 1 1/2 teaspoons garlic powder or 1 Tbsp freshly minced garlic
- 2 teaspoons chopped fresh rosemary
- Salt and black pepper freshly ground to taste
- 1 tablespoon fresh parsley optional, for garnish
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/2 teaspoon dried basil
- 2 1/2 tablespoons milk (add more if needed for thinning)
- 1/8 teaspoon garlic powder
- Salt a couple of pinches
Instructions
- Preheat your oven to 400°F. Prepare a large baking sheet (18x13 inches) by spraying it with non-stick cooking spray.
- After scrubbing and rinsing the potatoes, cut each one in half, then slice each half into thick wedges. Aim for about 8 wedges per potato. Arrange them on the prepared baking sheet.
- Drizzle the wedges with olive oil and sprinkle them with parmesan, garlic powder, rosemary, salt, and pepper (use about 1 tsp salt and 1/4 tsp pepper). Toss them gently to coat, then spread the wedges into a single layer, making sure they lie on one of their flat sides.
- Roast in the oven for 30-35 minutes, flipping the wedges to their other flat side halfway through the cooking time. For extra crispiness, broil them during the final 1-2 minutes.
- Once done, sprinkle a bit more parmesan on top, and garnish with fresh parsley if you’d like. Serve the wedges warm.
- For the dipping sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, basil, milk, garlic powder, and a pinch of salt. Add more milk if necessary to achieve your preferred consistency. Serve alongside the potato wedges.