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These golden Baked Garlic Parmesan Potato Wedges fill my kitchen with the best savory aroma and always disappear faster than anything else at game nights. They make the perfect side or snack when you crave pure comfort and flavor without any fuss.
I remember the first time I made these for a cookout with friends. Their crunch and garlicky bite stole the show and everyone wanted the recipe on the spot.
Ingredients
- Russet potatoes sliced into wedges: choose potatoes that feel heavy for their size and have smooth skin for the fluffiest texture inside
- Italian seasoning: adds an herbal flavor boost check for a mix that lists real oregano and basil first for best quality
- Salt and pepper: essential to bring out all the flavors go for freshly cracked pepper if you can
- Olive oil: coats each wedge so they crisp up nicely a higher quality oil makes a difference in taste here
- Garlic powder: delivers that unmistakable garlicky kick a finely ground powder will stick best to the wedges
- Parmesan cheese shredded: adds a salty crust and melts into golden bits look for real Parmesan labeled Parmigiano Reggiano for the richest flavor
- Ranch dressing or ketchup: optional dips that pair perfectly keep things classic or spice it up with your favorite sauce
- Parsley: a fresh sprinkle brings color and a slight pop of herbal taste flat leaf parsley is my pick
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit so it is fully hot when you are ready. Lightly grease a large baking sheet to prevent any sticking later.
- Prepare the Potatoes:
- Cut the russet potatoes into uniform wedges so they cook evenly. In a big mixing bowl toss the wedges thoroughly with olive oil garlic powder Italian seasoning salt pepper and the shredded parmesan. Make sure every wedge gets a good coat for the tastiest crust.
- Arrange and Bake:
- Lay out the potato wedges in a single layer on your baking sheet with a little space between so they crisp up instead of steaming. Pop into the oven and bake for 25 to 35 minutes. Flip the wedges halfway through if you want even browning. You will know they are ready when the edges are deep golden and a fork goes in with almost no resistance.
- Serve and Garnish:
- Once baked transfer the golden wedges to your serving dish right away. Sprinkle over fresh parsley for a pop of green and serve immediately.
- Optional Dips:
- These wedges are delicious with ranch dressing ketchup or any sauce you love. Offer a small dipping bowl with your favorite to the side.
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You Must Know
- Great source of energy and naturally gluten free
- Delivers lots of flavor with minimal work or fuss
- Makes a big batch so perfect for sharing or party platters
Parmesan is my secret favorite here. The way it crisps up on the edges while baking reminds me of lazy Sunday lunches with my cousins. Someone would always sneak a wedge right off the tray as soon as it left the oven.
Storage Tips
Store any leftover potato wedges in an airtight container in the fridge for up to three days. To reheat and bring back their crispiness pop the wedges on a baking sheet at 400 degrees Fahrenheit until warmed through. They are also pretty great cold straight from the fridge as a midnight snack.
Ingredient Substitutions
No russets on hand Try Yukon Gold potatoes for a slightly creamier bite. Want to skip dairy Use a sprinkle of nutritional yeast in place of parmesan for a savory touch. You can swap Italian seasoning for a mix of dried thyme basil and oregano if that is what your spice rack holds.
Serving Suggestions
Serve these potato wedges alongside grilled chicken burgers or even a simple omelet. They also make a fun base for loaded fries style appetizers. Just add more cheese and a drizzle of hot sauce.
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Cultural Context
Potato wedges are popular across the globe but here they get an Italian inspired twist from the combo of parmesan and Italian herbs. This blend was inspired by weeknight meals with my family where cheesy potatoes always had a place on the table.
Recipe FAQs
- → What type of potatoes work best for these wedges?
Russet potatoes are ideal for baking into wedges—they offer a great texture and crisp up beautifully in the oven.
- → How do I ensure my potato wedges are crispy?
Arrange wedges in a single layer with space between each piece, and toss thoroughly with oil before baking at high heat.
- → Can I use fresh garlic instead of garlic powder?
Yes, finely minced fresh garlic can be used for a more robust flavor; just be sure to spread it evenly so it doesn't burn.
- → Is there a substitute for Parmesan cheese?
Grated Pecorino Romano or Asiago are great alternatives if Parmesan isn't available, offering a similar nutty, salty taste.
- → What dipping sauces pair well with these wedges?
Classic choices include ranch dressing or ketchup, but feel free to try aioli, marinara, or your favorite creamy dip.
- → Can the wedges be made ahead of time?
While best served fresh, you can reheat leftovers in the oven to restore some crispiness before serving.