Description
Crispy, golden potato wedges coated in a silky garlic-parmesan sauce, perfect as a side or elegant snack.
Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes, scrubbed and cut into 8 wedges each
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, room temperature
- 3 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons chopped fresh parsley
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon flaky sea salt, plus extra to finish
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Pat potato wedges dry with a clean towel.
- Toss with olive oil and sea salt until evenly coated.
- Arrange wedges skin-side down on a rimmed baking sheet in a single layer.
- Roast for 25–30 minutes, turning once halfway, until edges are deep golden and interiors feel tender.
- Melt the softened butter in a small skillet over low heat. Add minced garlic and cook until fragrant.
- Stir in lemon juice and parsley, then whisk in Parmesan until a silky sauce forms.
- Transfer roasted wedges to a bowl while still hot. Pour sauce over and toss gently to coat.
- Serve immediately for maximum crispness.
Notes
For extra crunch, broil for 1–2 minutes at the end. Store cooled wedges in an airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg