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Baked Garlic Parmesan Potato Wedges taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Garlic Parmesan Potato Wedges Pressure Cooker Recipe

These garlic Parmesan potato wedges are crispy on the outside, tender inside, and made easy using a pressure cooker and oven combo. Perfect for quick snacks or sides!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 280 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 3 large russet potatoes scrubbed and cut into wedges
  • 4 tablespoons olive oil for golden crunch
  • ½ cup grated Parmesan cheese for flavor
  • 2 teaspoons Italian seasoning for herb taste
  • 2 teaspoons garlic powder because garlic is life
  • 1 teaspoon paprika adds heat and color
  • to taste Salt to bring it all together
  • 1 portion favorite dipping sauce optional but highly recommended

Instructions
 

Instructions

  • Scrub and cut potatoes into even wedges.
  • Mix olive oil, Parmesan, Italian seasoning, garlic powder, paprika, and salt in a large bowl.
  • Add wedges and toss until evenly coated.
  • Add 1 cup of water to pressure cooker and set rack. Place wedges on rack in single layer.
  • Pressure cook on high for 5 minutes. Let natural release for 10 more minutes, then quick release.
  • Transfer to preheated oven (400°F) and bake 10–15 mins until crispy. Turn halfway through.

Notes

Want softer wedges? Skip the oven step. Reheat leftovers in skillet for best texture. Freezes well!