Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges are one of those universally loved recipes that disappear minutes after leaving the oven. Crispy on the outside with irresistible garlic and parmesan flavor these wedges double as a party appetizer or weeknight dinner side that every age can get behind.

I tried these wedges for a movie night with friends and could not believe how quickly the plate was cleared. This recipe has been the MVP for family game days ever since.

Ingredients

• Russet potatoes: Choose large ones for sturdy wedges and scrub them well since the skins stay on for extra crispiness and flavor
• Olive oil: Helps the spices stick and ensures golden crisp edges go for extra virgin if possible for best taste
• Salt: Essential for bringing out the flavor in the potatoes
• Garlic powder: Lends deep savory notes that make the wedges so addictive make sure it is fresh no clumps
• Italian seasoning: Brings together all the herby vibes you want for a classic wedge
• Shredded parmesan cheese: Melty and nutty this is the key to getting that crave worthy crust choose a block and shred it yourself for best melt
• Fresh parsley or cilantro: Adds color and a hit of freshness at the end opt for curly parsley for best texture
• Ranch or blue cheese dressing: Creamy dips enhance the flavors and make them feel special with every dunk

Step by Step Instructions

Prep and Slice:

Scrub the russet potatoes well keeping the skin on. Slice each potato in half lengthwise then cut each half into even wedges aiming for about six to eight wedges per potato to ensure even cooking.

Coat and Toss:

Place all the potato wedges into a large mixing bowl. Drizzle with olive oil and toss thoroughly to coat every surface. This will help the cheese and spices cling.

Season and Cheese:

In a small bowl stir together the salt garlic powder and Italian seasoning. Add the shredded parmesan cheese directly to the potatoes first tossing gently with your hands so each wedge holds some cheese. Sprinkle over the seasoning blend making sure it distributes evenly.

Arrange on Sheet:

Grab your largest baking sheet and lightly grease it with a mist of olive oil. Arrange the seasoned wedges cut sides down ideally each with some space since crowding reduces crispiness. Always place the skin side down for best results.

Bake Until Golden:

Slide the tray into a preheated 375 oven. Bake twenty five to thirty five minutes checking for a deep golden color and fork tender interiors. If you want extra crunch flip the wedges halfway through baking. Watch for the parmesan to turn golden but not burnt.

Finish and Serve:

Once baked pile the wedges onto a platter. Sprinkle chopped parsley or cilantro over the top for a touch of freshness. Serve steaming hot with ranch or blue cheese dressing on the side for dipping.

The parmesan is always my favorite ingredient because it forms a salty cheesy crust on each wedge. Every year my family requests these for our winter game nights so they re now a bit of a tradition at our table.

Storage Tips

Cool any leftover potato wedges completely before transferring them to an airtight container. They will keep well in the fridge for up to three days. To reheat spread them on a baking sheet and toast in a 400 degree oven for ten minutes for restored crispiness. Avoid microwaving to prevent sogginess.

Ingredient Substitutions

If you cannot find russet potatoes Yukon Golds are a great option and still crisp nicely. For a dairy free wedge use nutritional yeast in place of the parmesan and a vegan dip on the side. Italian seasoning can easily be swapped with your favorite dry herbs such as oregano basil and thyme.

Serving Suggestions

Serve these wedges as a side with roasted chicken grilled steak or veggie burgers. For a snack or appetizer set out a platter with small cups of ranch blue cheese or even spicy aioli. Add freshly cracked black pepper or a sprinkle of smoked paprika before baking for extra depth.

Cultural and Historical Context

Potato wedges are rooted in American cuisine and gained popularity in the mid twentieth century as a hearty affordable addition to family meals. The garlic parmesan spin likely evolved from the Italian American love of cheesy herbed toppings. This version combines the best of classic comfort and modern flavor.

FAQs about Recipes

→ How do I make the potato wedges extra crispy?

Ensure you cut the potatoes into even wedges, coat them thoroughly with oil, and spread them in a single layer with skins down to promote maximum crispiness during baking.

→ Can I use other types of potatoes?

Russet potatoes are preferred for texture, but Yukon Gold or red potatoes can also be used, though results may be slightly softer.

→ Is it necessary to peel the potatoes?

Leaving the skins on adds texture and helps hold the wedges together during baking, but you can peel them if you prefer a softer bite.

→ What are good dipping sauces for these wedges?

Popular choices include ranch, blue cheese dressing, or a simple garlic aioli. Ketchup and spicy sauces also pair well.

→ Can I prepare these wedges in advance?

Yes, you can slice and season the potatoes ahead of time. Bake them just before serving for the best texture and flavor.

→ What herbs can replace Italian seasoning?

Try oregano, basil, thyme, or rosemary separately, or create your own blend for a unique flavor twist.