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Need something quick and tasty for dinner? These crunchy Garlic Parmesan Potato Wedges are always a hit at our house. The edges get oh-so crispy while the middles stay soft and pillowy. You won't believe how good just regular potatoes can taste with so little effort.
Honestly, my family grabs these right off the tray. For weekend hangouts, I just make extra. With all those herby cheesy bits, a simple potato turns into something that feels way fancier than it is—zero hassle needed.
Irresistible Ingredients
- Fresh parsley: Sprinkle over at the end for a burst of green and brightness. Any fresh herb works in a pinch.
- Parmesan cheese: You want this shredded to get melty and flavorful on top. Use real Parmigiano Reggiano if you can and grate it yourself for best taste.
- Italian herb seasoning: Brings lots of savory herby notes. If you don't have a blend, a bit of dried oregano, basil, and thyme together works.
- Garlic powder: Packs all the garlicky flavor with no browning. Smell it—if it’s strong, it’s good.
- Salt: Vital for making everything taste right. Fine salt spreads more evenly.
- Extra virgin olive oil: Makes the wedges sizzle and brown up all gorgeous. Go for fresh stuff.
- Russet potatoes: The key for that perfect fluffy inside and crisp shell. Try to find potatoes that are firm with no big bruises or cuts.
Mouthwatering Steps
- Finish It Off:
- Scoop the hot wedges out and toss over lots of chopped parsley or even a little cilantro. Put out some dipping sauces, whatever you like best. Fresh herbs on top are magic here.
- Bake:
- Slide your loaded pan into a hot oven (375°F) and let everything cook for twenty five to thirty five minutes. Flip the pan at the halfway point so every wedge gets that deep golden color and softness inside.
- Get Them Lined Up:
- Coat a baking sheet with a little oil. Set the potatoes cut side down in a single row so nothing overlaps. More space, more crunch!
- Add the Good Stuff:
- Sprinkle parmesan all over those oily wedges and toss so each one gets covered. Now add your seasoning blend and toss again. This gets every piece full of flavor.
- Mix Up Seasonings:
- In a small bowl, dump in the salt, garlic powder, and Italian herbs. Give it a quick whisk so they're all combined and you can smell the mix.
- Get Oil On:
- Drop the sliced potatoes into a big bowl and drizzle with olive oil. Mix them up to make sure every single side is nicely coated.
- Slice the Potatoes:
- Scrub those potatoes clean, then cut lengthwise into wedges. Aim for eight even pieces from each so they roast up the same.
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There’s just something about real parmesan. My kids can't even wait for the rest of dinner—they swipe these while they're still hot. If you're making these for sports nights, don't blink or they'll vanish in seconds.
Keeping It Fresh
Cool any extras before putting them away. Store them in a sealed container in the fridge for up to three days. For best crunch, reheat in the oven or pop them in a toaster oven. The microwave works if you're not worried about losing that crisp shell—still tastes awesome though.
Swaps and Substitutes
Yukon Gold potatoes work just fine—makes for a bit creamier bite. Need a cheesy swap? Try romano or asiago instead, or pick a plant-based parmesan substitute if you're going dairy-free. For extra heat, shake in smoked paprika or a dash of cayenne.
How to Eat It
These go great with anything grilled—burgers, chicken, you name it. They're also filling next to a salad for lunch. Try ranch or a garlicky dip on the side, they're always a hit. Mix it up and serve them at brunch with eggs, too.
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Tasty Origins
Potato wedges pop up in all sorts of comfort food classics. The Italian-inspired combo of parmesan and garlic gives them a familiar Mediterranean twist. Baking instead of frying keeps things lighter, but you still get that over-the-top yum.
Common Questions
- → What's the trick for really crispy wedges?
Give each wedge some space so they aren't crowded, put them skin-down on the baking tray, and coat everything well with oil. Roast until they're fork-soft and golden.
- → Could I swap out parmesan for another cheese?
For sure! Grated Pecorino Romano or other hard cheeses that melt well do the job. Pick one that gets nice and toasty in the oven.
- → Which sauces taste best with these wedges?
Try ranch, classic ketchup, garlicky aioli, or a cool yogurt dip. You can totally experiment until you find a favorite.
- → Can I use potatoes besides Russet?
Yukon Gold potatoes are a good backup, but Russets turn out extra fluffy and crispy thanks to all their starch.
- → Is it possible to prep wedges ahead of time?
You can slice and season the potatoes a few hours early. For max crispiness, bake right before eating. If you have leftovers, just pop them in the oven to crisp them back up.