These Crispy Parmesan Garlic Potato Wedges are a simple and delicious side dish that you can bake in the oven without the need for frying. They’re perfectly seasoned, crispy on the outside, and tender on the inside, making them a fantastic accompaniment to any meal. The combination of garlic, Parmesan, and herbs creates a mouthwatering flavor that will have everyone coming back for more.
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Optional Dipping Sauces:
- Ketchup
- Ranch
- Garlic aioli
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
Step 2: Prepare the Potatoes
- Wash and scrub the russet potatoes thoroughly, leaving the skins on for added texture and nutrients.
- Slice each potato in half lengthwise. Then, cut each half into 3-4 wedges depending on the size of the potato. Aim for uniform thickness for even cooking.
Step 3: Season the Potato Wedges
- In a large bowl, combine olive oil, minced garlic, paprika, garlic powder, onion powder, oregano (if using), and a pinch of salt and pepper.
- Toss the potato wedges in the olive oil mixture, ensuring each wedge is evenly coated with the seasonings.
Step 4: Add the Parmesan
- After the wedges are evenly coated in the seasoning mix, sprinkle in the grated Parmesan cheese.
- Toss the wedges again, making sure each piece gets a nice coating of Parmesan.
Step 5: Arrange on the Baking Sheet
- Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Make sure they’re not overlapping, as this will ensure they crisp up evenly.
- For extra crispiness, place the wedges skin side down.
Step 6: Bake the Potato Wedges
- Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through. The wedges should be golden brown and crispy on the outside and tender on the inside.
- For an extra crispy finish, broil the wedges for the last 2-3 minutes, but be sure to keep a close eye on them to avoid burning.
Step 7: Garnish and Serve
- Once the wedges are perfectly crispy and golden, remove them from the oven.
- Sprinkle with freshly chopped parsley for a burst of color and flavor.
- Serve the potato wedges hot with your favorite dipping sauce, such as ketchup, ranch, or garlic aioli.
Optional Variations:
- Spicy Parmesan Wedges: Add ½ teaspoon of cayenne pepper or red chili flakes to the seasoning mix for a spicy kick.
- Herbed Potato Wedges: Mix in some dried rosemary or thyme with the Parmesan and garlic for a fragrant, herby twist.
- Cheesy Loaded Wedges: After baking, top with extra shredded cheddar cheese and broil for 1-2 minutes until melted. For a loaded version, top with sour cream and chopped bacon.
Tips for Perfect Potato Wedges:
- Use starchy potatoes like russets. They crisp up beautifully when baked.
- Soak the potatoes in cold water for 30 minutes before baking to remove excess starch, which helps make the wedges extra crispy.
- Space them out: Ensure the wedges aren’t overcrowded on the baking sheet. Overcrowding will steam the potatoes, resulting in less crispiness.
Pairing Suggestions:
- These crispy Parmesan garlic potato wedges make an excellent side dish for burgers, grilled chicken, or steak.
- They are also great as a snack on their own, served with your favorite dipping sauces such as ranch, garlic aioli, or marinara sauce.
Time
- Preparation Time: 10 minutes
- Baking Time: 35-40 minutes
- Total Time: 45-50 minutes
Nutrition (per serving, assuming 4 servings):
- Calories: 220
- Fat: 13g
- Carbohydrates: 24g
- Protein: 5g
- Sodium: 300mg
Enjoy these crispy and flavorful potato wedges as a perfect, healthier alternative to fried potatoes! They’ll definitely become a family favorite!