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These garlic parmesan potato wedges are the ultimate answer to “What should I do with those extra potatoes” They are crispy on the outside tender on the inside and bursting with garlicky cheesy flavor. We make these whenever we want something more exciting than plain fries but still simple enough to go with any dinner.
These wedges are a huge hit at every family get together or game night. My kids insist we double the batch and there are never leftovers to worry about. The combination of crispy edges and cheesy garlic is truly hard to resist.
Ingredients
- Russet or Yukon Gold Potatoes: Choose ones that are firm with no sprouts or green spots These varieties get crispy and creamy
- Olive Oil: Use for a golden crust and rich flavor Go for extra virgin if possible for best taste
- Garlic: Fresh minced garlic gives bold flavor You want cloves that are plump and not dried out
- Parmesan Cheese: Finely grated works best for coating the wedges and melting into crispy bits Use real Parmesan not the shelf stable powder if you can
- Garlic Powder: This deepens the garlic flavor throughout every bite
- Paprika: Adds a gentle smokiness and helps with golden color Try smoked paprika for extra kick
- Italian Seasoning: You can use your own mix of dried basil oregano and thyme for a custom flavor
- Salt: Brings out all the flavors Sea salt works especially well here
- Black Pepper: Adds a warm bite and rounds out the seasoning Fresh cracked is great if you have it
- Fresh Parsley: Brightens up the final dish and adds a fresh finish Use leafy crisp bunches
Step-by-Step Instructions
- Wash and Cut the Potatoes:
- Scrub your potatoes under cold running water to remove every bit of dirt. Cut each one into even sized wedges so they cook at the same rate. Try to keep the wedges about three fourth to one inch thick at their widest part.
- Mix the Coating:
- In a large bowl whisk together the olive oil freshly minced garlic grated Parmesan garlic powder paprika Italian seasoning salt and pepper. Mix until the seasoning and oil are evenly combined and look like a thick dressing.
- Toss the Potatoes:
- Add your potato wedges into the bowl. Use your hands or a wide spatula to toss until every piece is coated in the garlicky cheesy mixture. Take a moment to ensure each wedge is covered including in the crevices for maximum flavor.
- Arrange and Bake:
- Place a sheet of parchment paper on your baking tray or grease it with a bit of oil to prevent sticking. Lay out the wedges skin side down in a single layer with a bit of space between them. This helps the heat crisp the edges instead of steaming them.
- Flip and Finish:
- Bake in the preheated oven for about thirty five to forty minutes flipping the wedges over halfway through. Look for golden brown sides and crisp edges. You know they are ready when the tip of a knife goes in with no resistance.
- Garnish and Serve:
- As soon as the wedges come out of the oven sprinkle with fresh chopped parsley. Serve them hot with your favorite dipping sauce.
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Parmesan is my favorite ingredient here. Watching it crisp up on the hot potatoes reminds me of the first time I made these for my parents. They kept sneaking wedges off the tray before dinner and now it has become a running joke every holiday.
Storage Tips
These wedges are best fresh but you can keep leftovers in an airtight container in the fridge for up to three days. To bring back their crispiness reheat them in a hot oven or toaster oven for a few minutes instead of microwaving.
Ingredient Substitutions
No russets on hand Use Yukon Golds or even sweet potatoes for a different twist. Dairy free Try nutritional yeast instead of Parmesan and drizzle with olive oil before baking for a satisfying crunch.
Serving Suggestions
These wedges are delicious on their own but also perfect alongside roasted chicken grilled steak or even as a party platter appetizer. Try serving with ranch aioli or spicy ketchup for dipping.
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Frequently Asked Questions
- → How do I ensure the potato wedges bake evenly?
Cut the potatoes into similar-sized wedges and arrange them in a single layer on the baking sheet, avoiding overlap for uniform cooking and crispness.
- → Can I substitute other cheeses for Parmesan?
Yes, finely grated Pecorino Romano or Asiago make excellent alternatives, offering a slightly different flavor while maintaining the cheesy coating.
- → What dipping sauces pair well with these wedges?
Classic choices include ranch, sour cream, marinara, or garlic aioli. Feel free to offer spicy ketchup or sriracha mayo for a flavorful kick.
- → How do I get extra crispy potato wedges?
Ensure the potato wedges are well dried before coating. Bake at a high temperature and flip halfway for golden, crisp edges.
- → Can I prepare these wedges in advance?
Wedges can be cut and seasoned ahead of time, then baked just before serving for best texture and fresh flavor.