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These savory Baked Garlic Parmesan Potato Wedges are the crispy flavor-packed side dish that always wins over my family on busy weeknights. With a golden crunch outside and a fluffy tender center this recipe turns simple potatoes into something crave worthy in under an hour.
My kids devour these straight from the pan so I double the batch for gatherings and barbecues. The parmesan and herb coating makes ordinary wedges feel special without fuss.
Ingredients
- Russet potatoes: Essential for fluffy insides and crispy exteriors Look for potatoes that are firm and free from blemishes
- Extra virgin olive oil: Helps potatoes roast to a golden brown Always choose a fresh olive oil for best flavor
- Salt: Brings out the other flavors Choose fine salt for even seasoning
- Garlic powder: Gives bold flavor without burning Select a garlic powder that smells fresh and pungent
- Italian herb seasoning: Adds complexity and herby goodness A brand like McCormick works well or mix your own with dried basil oregano and thyme
- Parmesan cheese: Shredded for top melting and savoriness Go for a wedge of real Parmigiano Reggiano if possible and shred it yourself for flavor
- Fresh parsley: Brightens and finishes the dish with color Fresh parsley or cilantro adds a lovely pop Use whatever is on hand
Step-by-Step Instructions
- Prep the Potatoes:
- Scrub each potato clean and cut lengthwise into even wedges Aim for about eight wedges per potato so they roast evenly
- Coat the Potatoes:
- Place the cut wedges into a large mixing bowl Drizzle with olive oil making sure every surface is slicked for perfect browning
- Mix the Coating:
- In a small bowl combine your salt garlic powder and Italian herb seasoning Whisk until combined and fragrant
- Add Cheese and Seasoning:
- Scatter the shredded parmesan evenly over the oiled wedges Toss well so every piece gets a coating Next sprinkle on the seasoning mix and toss again so flavor sticks to all sides
- Arrange on Baking Sheet:
- Transfer wedges to a lightly greased baking sheet Arrange them in a single layer skin side down to help them get crisp as they bake
- Bake to Perfection:
- Slide the tray into your preheated oven and bake at 375 degrees for twenty five to thirty five minutes Watch for wedges to turn deeply golden and become fork tender Check halfway and rotate the pan if necessary for even color
- Finish and Serve:
- Sprinkle chopped parsley or cilantro over the hot wedges when they come out Add your favorite dipping sauce on the side This last hit of herbs makes such a difference
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There is something so irresistible about good parmesan cheese I love seeing my kids sneak hot wedges straight from the pan and when we make these for game days they disappear before the main dish even leaves the oven
Storage Tips
Let leftovers cool completely before transferring to a container Store in the fridge for up to three days To reheat use the oven or toaster oven to restore crispness Microwaving will soften the exterior but the flavor is still great
Ingredient Substitutions
If you do not have russet potatoes you can use Yukon Golds for a creamier texture For the cheese substitute romano or asiago or try a dairy free parmesan style topping if needed If you want a spicier kick toss potatoes with a pinch of smoked paprika or cayenne
Serving Suggestions
These wedges are a hit with burgers or grilled chicken I also love to serve them alongside salads for a filling lunch Small bowls of ranch dressing or garlic aioli on the side are always popular Try them as part of a brunch spread with eggs
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Cultural or Historical Context
Potato wedges have roots in comfort food traditions across many countries The Italian inspired parmesan garlic coating brings familiar Mediterranean flavors to an American classic Making baked wedges at home is a lighter alternative to fried versions but with just as much satisfying taste
Frequently Asked Questions
- → How do I get extra-crispy potato wedges?
Arrange wedges in a single layer, skin-side-down, and avoid overcrowding the baking sheet. Make sure each wedge is evenly coated with oil, and bake until golden and fork-tender.
- → Can I use another cheese instead of parmesan?
Yes, grated Pecorino Romano or a blend of hard cheeses works well. Choose cheeses that melt and brown nicely for best flavor.
- → What's the best dipping sauce for these wedges?
These wedges pair well with classic ketchup, ranch, garlic aioli, or a creamy yogurt-based dip. Try different sauces to suit your taste.
- → Are other potatoes suitable besides Russet?
Yes, Yukon Gold potatoes also work, but Russets provide the fluffiest, crispiest results due to their starch content.
- → Can I prepare the wedges in advance?
You can slice and season the potatoes a few hours ahead. For crisp results, bake just before serving. Reheat leftovers in the oven to refresh the texture.