Enjoy the ultimate side dish with “Crispy Perfection: Garlic Parmesan Potato Wedges.” These flavorful wedges are crispy on the outside, tender on the inside, and coated with a delicious blend of garlic and Parmesan cheese. Perfect as a side for burgers, steaks, or just on their own, these potato wedges are sure to be a hit at any meal.
Why You’ll Love Garlic Parmesan Potato Wedges:
- Crispy and Flavorful: The perfect combination of crispiness and savory garlic-Parmesan flavor.
- Easy to Make: Simple ingredients and straightforward preparation.
- Versatile Side Dish: Great with a variety of main courses or as a tasty snack.
- Crowd-Pleaser: A favorite for both kids and adults alike.
Ingredients Notes For Garlic Parmesan Potato Wedges:
- Potatoes: Russet or Yukon Gold potatoes work best for their starchy texture.
- Olive Oil: Helps the wedges crisp up in the oven.
- Garlic: Fresh minced garlic for a robust flavor.
- Parmesan Cheese: Freshly grated for the best taste and texture.
- Italian Seasoning: A blend of herbs that complements the garlic and Parmesan.
- Salt and Pepper: To taste, enhancing all the flavors.
- Fresh Parsley: For garnish, adding a touch of color and freshness.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Potatoes:
- Wash and scrub 4 large potatoes. Cut each potato into wedges by slicing in half lengthwise, then cutting each half into 3-4 wedges.
- Season the Wedges:
- In a large bowl, toss the potato wedges with 3 tablespoons of olive oil, ensuring they are evenly coated. Add 3 minced garlic cloves, 1/2 cup of freshly grated Parmesan cheese, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss again until the wedges are well-coated with the seasoning mixture.
- Arrange and Bake:
- Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, skin side down. Make sure they are not overcrowded to allow for even baking.
- Bake in the preheated oven for 35-40 minutes, or until the wedges are golden brown and crispy, flipping them halfway through the cooking time for even crisping.
- Serve:
- Once the wedges are done, remove them from the oven and let them cool slightly. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve hot with your favorite dipping sauce, such as ranch or aioli.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy.
INGREDIENTS
- 4 large russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1/4 cup chopped fresh basil (optional, for garnish)
- Ranch or marinara sauce (optional, for dipping)
INSTRUCTIONS
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture and flavor.
- Cut each potato into wedges by first cutting in half lengthwise, then cutting each half into 4-6 wedges, depending on the size of the potato.
- Season the Potato Wedges:
- In a large bowl, combine the olive oil, minced garlic, garlic powder, onion powder, paprika, dried Italian seasoning, salt, and pepper.
- Add the potato wedges to the bowl and toss to coat evenly with the seasoning mixture.
- Bake the Potato Wedges:
- Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
- Sprinkle the grated Parmesan cheese evenly over the potato wedges.
- Bake in the preheated oven for 35-45 minutes, turning the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
- Garnish and Serve:
- Remove the potato wedges from the oven and let them cool slightly.
- If desired, sprinkle with chopped fresh parsley and basil for added flavor and a pop of color.
- Serve the garlic Parmesan potato wedges hot, with ranch or marinara sauce on the side for dipping.
