Baked Garlic Parmesan Wedges

This crispy, garlic-infused potato wedge recipe transforms simple ingredients into a restaurant-quality side dish that pairs perfectly with everything from burgers to grilled chicken. The combination of Italian herbs and parmesan creates an irresistible coating that crisps beautifully in the oven while the inside stays fluffy and tender.

I first made these wedges when I needed a last-minute side dish for an impromptu barbecue, and they've since become my most-requested contribution to family gatherings. My nephew once ate an entire batch by himself before dinner was even served!

Ingredients

• Russet potatoes: Starchy variety creates the perfect balance of crispy exterior and fluffy interior
• Olive oil: Helps achieve golden browning and carries flavors into the potato
• Salt: Enhances all flavors and helps draw moisture out for better crisping
• Garlic powder: Provides even garlic flavor throughout without burning like fresh garlic might
• Italian seasoning: Classic blend of herbs that complements the parmesan beautifully
• Parmesan cheese: Use freshly shredded rather than pre-packaged for best melting and flavor
• Fresh parsley: Optional garnish that adds color and a hint of brightness
• Ranch or blue cheese dressing: For dipping these delicious wedges

Step-by-Step Instructions

Prepare and preheat:

Heat your oven to 375°F and lightly grease a large baking sheet. The light coating prevents sticking while still allowing potatoes to crisp properly.

Slice potatoes:

Cut each russet potato in half lengthwise, then slice each half into 3-4 long wedges of equal size. Uniform pieces ensure even cooking throughout.

Oil coating:

Place potato wedges in a large bowl and drizzle with olive oil. Toss thoroughly until every surface has a light coating of oil. This promotes even browning and helps seasonings adhere.

Season generously:

Whisk together salt, garlic powder, and Italian seasoning in a small bowl. Sprinkle the parmesan cheese over the oiled potatoes and toss to coat, then sprinkle the seasoning mixture evenly over all sides.

Arrange strategically:

Place wedges on the prepared baking sheet in a single layer with skin sides down. Avoid overcrowding which would create steam and prevent proper crisping.

Bake to perfection:

Cook for 25-35 minutes until potatoes are fork tender and have developed a beautiful golden crust. The exact time depends on the thickness of your wedges.

Garnish and serve:

Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately with your favorite dipping sauce.

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You Must Know

The Italian seasoning blend is truly the secret ingredient in this recipe. I discovered its importance accidentally when I once substituted individual herbs and the flavor profile was noticeably different. The harmony of basil, oregano, thyme, and rosemary in the premixed blend creates a complexity that's hard to replicate.

Storage and Reheating

Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. While they'll lose some crispness, proper reheating can restore much of their original texture. For best results, place cold wedges on a baking sheet in a single layer and reheat in a 400°F oven for about 10 minutes until hot and crisp again. Avoid microwaving as this makes them soggy.

Customizing Your Wedges

The basic technique for these wedges remains the same, but the flavor profile can be easily adapted to complement different meals. For a spicy version, add cayenne pepper or red pepper flakes to the seasoning mix. Create a smoky variation by incorporating smoked paprika. For a Greek-inspired twist, replace the Italian seasoning with oregano and add crumbled feta instead of parmesan. The possibilities are endless with this versatile cooking method.

Make Ahead Tips

Prepare these potato wedges up to 4 hours ahead of time by slicing the potatoes and storing them in cold water in the refrigerator. This prevents browning while also removing some starch which helps create crispier edges. When ready to bake, drain thoroughly and pat completely dry with paper towels before proceeding with the recipe. The drier the potatoes, the crispier they'll become in the oven.

Frequently Asked Questions

→ How do you make potato wedges crispy?

Ensure the wedges are coated evenly with oil and spread in a single layer on the baking sheet. Bake until golden and fork-tender at 375°F.

→ Can I use other types of potatoes?

Yes, you can use Yukon Gold or red potatoes, but russet potatoes provide the best crispiness and texture.

→ What are some dipping sauce suggestions?

Ranch, blue cheese, sour cream, or even marinara sauce pair wonderfully with these wedges.

→ Can I make them ahead of time?

Yes, you can slice the potatoes and toss them with seasonings ahead, but bake them fresh for the best texture.

→ What can I serve with these wedges?

They work perfectly as a side dish to burgers, roast chicken, or steak, or as an appetizer for parties.