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Crispy on the outside and melt-in-your-mouth tender inside these baked garlic parmesan potato wedges are my go-to side for family dinners and casual gatherings alike The rich flavors of parmesan and herbs soak into every bite making this recipe truly irresistible
When I first tried this method my kids argued over who got the crispiest wedge and now we rarely have any leftovers
Ingredients
- Russet potatoes: gives fluffy centers and crisp edges choose ones with smooth skin and no sprouts
- Extra virgin olive oil: helps everything crisp up and adds richness look for a fresh fragrant bottle
- Salt: brings all the flavors together a flaky sea salt is lovely here
- Garlic powder: coats more evenly than minced fresh and gives a deep garlicky kick
- Italian herb seasoning: McCormick blend adds herby savoriness and balances out the cheese
- Parmesan cheese: shredded variety melts beautifully and provides that classic golden crunch always grate it fresh for max flavor
- Parsley or cilantro (optional): gives a pop of color and fresh note use flat leaf parsley for the best look and taste
Step-by-Step Instructions
- Prepare the Potatoes:
- Wash your russet potatoes thoroughly and pat them dry slice each into even wedges so they cook uniformly
- Oil and Toss:
- Add the wedges to a large mixing bowl drizzle with olive oil and toss to coat every piece evenly this step helps the seasoning and cheese stick
- Season and Add Cheese:
- Mix together the salt garlic powder and Italian herb seasoning in a small bowl sprinkle the shredded parmesan and the seasoning over the potatoes toss gently so each wedge is covered
- Arrange on Sheet:
- Line a baking sheet with parchment or lightly grease arrange the wedges in a single layer skin side down so air can circulate and everything crisps
- Bake Until Golden:
- Place the tray in a preheated 375 degree oven roast for 25 to 35 minutes turning if your oven bakes unevenly you want deep gold and fork tender centers
- Finish and Serve:
- Sprinkle chopped parsley or cilantro over the hot wedges serve with your favorite dip or enjoy as is
Pin
The parmesan in this recipe is my favorite part nothing beats those caramelized cheesy bits on the tray One batch of these brought everyone to the kitchen before I could even set the table
Storage Tips
Store leftover wedges in an airtight container in the fridge for up to three days To reheat place the wedges on a baking tray in a hot oven for a few minutes until crisp again Microwaving works but you lose the crunch
Ingredient Substitutions
If you do not have russets Yukon Gold potatoes work for a creamier center You can swap parmesan for finely grated romano or asiago Dairy free cheese can be used but will not brown the same Dried thyme or oregano can stand in for Italian herb blend if needed
Serving Suggestions
Serve these wedges with garlic aioli ranch or a simple squeeze of lemon They are great alongside grilled meats veggie burgers or as a party appetizer I sometimes toss them with extra herbs right after baking for extra color and flavor
Cultural and Historical Context
Potato wedges have roots in classic American diner fare but the combination of cheese garlic and herbs is inspired by Mediterranean kitchen staples Parmesan and olive oil together are a timeless pair A recipe like this shows how simple ingredients get you big flavor
Recipe FAQs
- → How do I get the wedges crispy?
Ensure potato wedges are arranged in a single layer, skin-side-down, and avoid crowding the baking sheet to allow even browning.
- → Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work, but Russet potatoes provide the fluffiest texture after baking.
- → Do I need to peel the potatoes?
You can leave the skins on for added texture and nutrition, but they can be peeled if you prefer a smoother bite.
- → What dipping sauces pair well?
Classic choices include ranch, garlic aioli, marinara, or sour cream and chive dips to complement the seasoned wedges.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator, then reheat in the oven for best crispiness.