Baked Garlic Parmesan Potato Wedges

Servings

4–6

Ingredients

• 4 large russet potatoes, scrubbed clean
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Creamy High-Protein Garlic Dip

• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

Step 1: Prepare the Potatoes

1. Preheat oven to 220°C (425°F).
2. Cut each potato lengthwise into wedges (about 8 wedges per potato).
3. Soak wedges in cold water for 20–30 minutes to help them crisp up.
4. Drain and pat completely dry.

Step 2: Season

1. In a large bowl, combine olive oil, garlic, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. Add potato wedges and toss until evenly coated.

Step 3: Bake

1. Arrange wedges in a single layer on a parchment-lined baking sheet.
2. Bake for 35–40 minutes, flipping halfway through.
3. Bake until golden brown and crispy.

Step 4: Add Parmesan

1. Remove wedges from the oven.
2. Immediately sprinkle with Parmesan cheese and parsley.
3. Toss gently so the cheese adheres to the hot potatoes.

Step 5: Make the Dip

1. Mix Greek yogurt, garlic, lemon juice, parsley, salt, and pepper in a small bowl.
2. Chill until ready to serve.