I am a certified french fry freak! I try not to order them…I open my mouth to say ‘side salad’ but ‘french fries’ comes out. It’s the weirdest thing. So rather than go into french fry therapy, I have to work them into my life. And these beauties get my french fry fix on every time!
Do I look skinnier? I am pretty sure I am skinnier…
First things first. How do you cut a ‘wedge’ from a potato? Cut the potato in half lengthwise then tilt the potato just slightly to make the first wedge. From there make your cut on the tip of the potato lengththwise. Wedges! But hey, even if you cut them in big strips, they are still gonna taste as good!
Line your baking sheet with parchment or foil for easy clean up. Toss your taters with a little olive oil, fresh garlic, parmesan, salt and pepper.
If you want to add a twist, toss in a tablespoon or two chopped rosemary or a pinch of red pepper flakes.
Bake for 25 minutes or until crispy. If you have a convection feature in your oven, use that. It helps to brown the tops without turning. Take a look after 15 minutes and give them a flip if you think they need it. Mine did not.
Serve them up with your favorite dip. I love ranch dressing with fries…not on salads, just on fries! I found a few yogurt based brands that are pretty good, keep that healthy french fry thing going! Mo skinny!
You can use any kind of potato with this easy recipe. I used russets because they make big wedges, but I have made these with golds as well as reds.
You can see all my Healthy Recipes here!
These would be great served with my Salmon Burgers with Avocado Salsa!
To healthier french fries and gettin’ skinnier!
Baked Garlic Parmesan Potato Wedges
Need a french fry fix? These are so easy to make with tons of flavor. Oven baked...not fried!
- 4 large potatoes russet, gold or red
- 1/4 cup olive oil
- 4 garlic cloves, chopped
- 1/3 cup parmesan, grated
- 2 teaspoons kosher salt
- 1 tablespoon rosemary Optional
Preheat oven to 425 degrees. Use convection feature if available
Line large baking sheet with foil or parchment paper.
Scrub and dry potatoes. Cut into wedges.
Add potato wedges to prepared baking sheet and toss with olive oil, garlic, parmesan and salt.
Spread out evenly - try not to let them touch for even browning.
Bake for 25 minutes. Turning after 15 minutes if necessary.
I used russet potatoes but any variety will work.
Check potatoes after 15 minutes. Depending on your oven you may want to flip them.