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Baked Garlic Parmesan Potato Wedges are my weeknight answer to a fry craving with zero standing over a fryer and a whole lot of herby garlic comfort. These are shatter-crisp on the outside thanks to a hot oven and finish off with a golden shower of Parmesan and parsley for that restaurant-style payoff. I make double batches on game days and never see leftovers for long.
The very first time I tried adding both fresh and powdered garlic I knew I was never going back The house smelled incredible and my kids started hovering in the kitchen before the timer even went off
Ingredients
- Russet potatoes: give you that classic fluffy fry inside Look for firm unblemished potatoes with no green spots
- Olive oil: helps everything get crispy and brings out the flavors Use a fresh bottle for the best taste or swap in a neutral oil if needed
- Fresh garlic cloves: infuse bold garlicky flavor and aroma Grab plump firm cloves for maximum punch or use garlic powder for a quick fix
- Dried Italian seasoning: warms up the wedges with classic pizza joint vibes Blend your own with oregano basil and thyme if needed
- Garlic powder: doubles the garlic hit Never too much here and it spreads flavor evenly on each wedge
- Onion powder: deepens the savory taste and rounds everything out
- Paprika: adds a toasty color and hint of smokiness Smoked paprika brings an earthy undertone
- Salt: wakes up all the flavors Start mild and add more to taste after baking for perfect balance
- Black pepper: adds just the right kick of heat Use freshly cracked for the best bite
- Grated Parmesan cheese: makes the crispy golden crust Go for freshly shredded if you can or use grated in a pinch
- Fresh parsley: offers a pop of color and fresh green flavor Sprinkle right before serving for brightness
- Your favorite dipping sauces: like ranch garlic aioli or chipotle mayo make every bite feel extra special
Step-by-Step Instructions
- Prepare the Potatoes:
- Scrub the potatoes and slice them lengthwise into even wedges Keeping the size consistent ensures they all become golden and crisp at the same time
- Season the Potato Wedges:
- In a large bowl stir together olive oil minced garlic dried herbs garlic powder onion powder paprika salt and black pepper Toss in the potato wedges and use your hands to fully coat each piece Add Parmesan cheese and turn to distribute for perfect coverage
- Bake the Potato Wedges:
- Arrange wedges skin side down on a parchment lined baking sheet and space them so air can circulate for best crisp texture Roast in a hot oven at four hundred degrees until deep golden brown and tender inside flipping each wedge at the halfway point for even browning
- Garnish and Serve:
- Scatter fresh parsley and extra Parmesan over the hot wedges right out of the oven Serve on a platter with plenty of dipping sauce and eat while hot and crunchy
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You Must Know
Whenever I pile these onto the table my daughter sneaks the crispiest wedge and dips it right into ranch Sometimes she requests extra cheese on top and calls it her ultimate afterschool snack
Storage Tips
Place fully cooled potato wedges in an airtight container and refrigerate They will stay fresh for up to three days Reheat in the oven or air fryer to recover their crispness Lay the wedges out in a single layer and heat at three hundred seventy five degrees for five to seven minutes Microwaving works if you are in a rush but the wedges will be softer rather than crisp
Ingredient Substitutions
If you run out of Parmesan try Asiago or Pecorino Romano for a bolder flavor or even sharp cheddar for a fun twist Use sweet potatoes for a sweeter taste and check them early since they bake faster If you are out of Italian seasoning just use dried oregano or thyme or any favorite blend of your own Avocado oil or canola oil make good substitutes if you are out of olive oil
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Serving Suggestions
Serve with burgers grilled chicken or any main dish that craves a crispy hearty side Pair with dipping sauces like ranch spicy aioli or smoky ketchup for extra flavor Scatter extra fresh herbs before serving for a fresh finish and extra color
Cultural or Historical Context
Potato wedges have their roots in classic comfort food and are always loved at family tables from American diners to European cafes The combination of Parmesan and garlic gives this dish a Mediterranean lift while keeping the flavors familiar and crowd pleasing
Frequently Asked Questions
- → Which potatoes work best for these wedges?
Russet potatoes are ideal for their fluffy interior and crisp finish, but Yukon Golds offer a richer texture if desired.
- → How do I make the wedges extra crispy?
Soak cut potatoes in cold water for 20-30 minutes to remove starch, then dry well before seasoning and baking.
- → Can I use a different cheese besides Parmesan?
Absolutely! Try Asiago, Pecorino, or even sharp cheddar for a flavorful twist on the classic version.
- → What dipping sauces pair well with these wedges?
Classic ranch, garlic aioli, or chipotle mayo are all delicious partners for these savory wedges.
- → Is it possible to make these wedges ahead?
Yes, cool completely before storing in an airtight container in the fridge, then reheat in the oven or air fryer.
- → How should I season if I like more heat?
Add red pepper flakes or cayenne to the seasoning mix for a spicier kick alongside the other spices.