Garlic Parmesan Potato Wedges: Prepare to meet your new favorite side dish! Crispy on the outside, fluffy on the inside, and bursting with savory flavor, these potato wedges are so addictive, you might just forget about the main course. I know I have! Forget boring fries; these wedges are a total game-changer.
While the humble potato has been a culinary staple for centuries, the combination of garlic and Parmesan cheese is a relatively modern love affair, born from Italian-American kitchens. This dynamic duo elevates simple dishes to gourmet status, and when paired with perfectly roasted potatoes, the result is pure magic. The beauty of Garlic Parmesan Potato Wedges lies in their simplicity and versatility. They’re equally at home alongside a juicy steak, a grilled chicken breast, or even as a satisfying snack on their own.
People adore this dish for several reasons. The crispy exterior provides a delightful textural contrast to the soft, pillowy interior of the potato. The garlic adds a pungent, aromatic kick, while the Parmesan cheese lends a salty, nutty richness that’s simply irresistible. Plus, they’re incredibly easy to make! With just a few simple ingredients and minimal prep time, you can have a restaurant-quality side dish on your table in under an hour. Get ready to experience potato perfection!
Ingredients:
- 3 large russet potatoes, scrubbed and cut into wedges
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: Fresh parsley, chopped
Preparing the Potato Wedges:
- Preheat your oven to 400°F (200°C). This is crucial for getting those crispy edges we all crave! Make sure your oven is fully preheated before you put the potatoes in.
- Prepare the potatoes. Wash the russet potatoes thoroughly under cold running water to remove any dirt or debris. You don’t need to peel them; the skin adds texture and nutrients. Pat them dry with a clean kitchen towel.
- Cut the potatoes into wedges. Place each potato on a cutting board and, using a sharp knife, cut it lengthwise in half. Then, cut each half lengthwise into wedges, about 1/2 to 3/4 inch thick. Aim for uniform size to ensure even cooking.
- Place the potato wedges in a large bowl. This will give you plenty of room to toss them with the oil and seasonings.
Making the Garlic Parmesan Coating:
- Prepare the garlic Parmesan mixture. In a small bowl, combine the olive oil, grated Parmesan cheese, minced garlic, dried parsley, garlic powder, onion powder, and red pepper flakes (if using). Mix well until everything is evenly distributed. The aroma of the garlic and Parmesan at this stage is already making my mouth water!
- Season the potato wedges. Pour the garlic Parmesan mixture over the potato wedges in the large bowl.
- Toss to coat. Using your hands or a large spoon, toss the potato wedges thoroughly until they are evenly coated with the garlic Parmesan mixture. Make sure every wedge gets a good coating for maximum flavor and crispiness. Don’t be afraid to get your hands dirty!
- Season with salt and pepper. Sprinkle salt and freshly ground black pepper over the potato wedges to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
Baking the Potato Wedges:
- Arrange the potato wedges on a baking sheet. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the potato wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded. Overcrowding will steam the potatoes instead of roasting them, resulting in soggy wedges. If necessary, use two baking sheets.
- Bake the potato wedges. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potato wedges are golden brown and crispy.
- Flip the potato wedges halfway through baking. After about 15 minutes, carefully flip the potato wedges with a spatula to ensure even browning on all sides. This will help them get nice and crispy all over.
- Check for doneness. To check if the potato wedges are done, insert a fork into the thickest part of a wedge. It should be tender and easily pierced. If they are not quite done, continue baking for a few more minutes, checking frequently.
Serving the Garlic Parmesan Potato Wedges:
- Remove from the oven. Once the potato wedges are golden brown and crispy, remove the baking sheet from the oven.
- Let them cool slightly. Allow the potato wedges to cool on the baking sheet for a few minutes before serving. This will prevent you from burning your mouth and will also allow them to crisp up even more.
- Garnish (optional). Sprinkle the potato wedges with fresh parsley, chopped, for a pop of color and freshness.
- Serve immediately. Serve the garlic Parmesan potato wedges immediately while they are still hot and crispy. They are best enjoyed fresh out of the oven.
Tips for Extra Crispy Potato Wedges:
- Soak the potatoes. For extra crispy potato wedges, soak them in cold water for at least 30 minutes before baking. This helps to remove excess starch, which can prevent them from getting crispy. Drain the potatoes well and pat them dry before tossing them with the oil and seasonings.
- Don’t overcrowd the baking sheet. As mentioned earlier, overcrowding the baking sheet will steam the potatoes instead of roasting them. Make sure to spread the potato wedges in a single layer with enough space between them.
- Use high heat. Baking the potato wedges at a high temperature (400°F/200°C) helps them to get crispy on the outside while remaining tender on the inside.
- Use the right type of potato. Russet potatoes are the best choice for potato wedges because they are high in starch and low in moisture, which helps them to get crispy.
- Add a little cornstarch. Toss the potato wedges with a tablespoon of cornstarch along with the other seasonings for extra crispiness.
Variations:
- Spicy Garlic Parmesan Potato Wedges: Add a pinch of cayenne pepper or a dash of hot sauce to the garlic Parmesan mixture for a spicy kick.
- Herb Garlic Parmesan Potato Wedges: Use a combination of dried herbs, such as rosemary, thyme, and oregano, in addition to the parsley.
- Cheesy Garlic Parmesan Potato Wedges: Add a sprinkle of shredded mozzarella or cheddar cheese to the potato wedges during the last few minutes of baking for extra cheesiness.
- Loaded Garlic Parmesan Potato Wedges: Top the baked potato wedges with your favorite toppings, such as bacon bits, sour cream, chives, and shredded cheese.
Serving Suggestions:
- Serve as a side dish with burgers, sandwiches, or grilled chicken.
- Serve as an appetizer with your favorite dipping sauce, such as ranch dressing, ketchup, or aioli.
- Serve as a snack on their own.
Storage Instructions:
- Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for best results.
Nutritional Information (approximate, per serving):
- Calories: 250-300
- Fat: 15-20g
- Saturated Fat: 5-7g
- Cholesterol: 15-20mg
- Sodium: 300-400mg
- Carbohydrates: 25-30g
- Fiber: 3-4g
- Sugar: 2-3g
- Protein: 5-7g
Enjoy your delicious Garlic Parmesan Potato Wedges! I hope you love this recipe as much as I do. They are the perfect combination of crispy, savory, and cheesy, and they are sure to be a hit with everyone.
Conclusion:
So there you have it! These Garlic Parmesan Potato Wedges are truly something special, and I genuinely believe they deserve a spot in your regular recipe rotation. Why? Because they’re ridiculously easy to make, require minimal ingredients you probably already have on hand, and deliver an explosion of flavor that will have everyone reaching for seconds (and thirds!). The crispy exterior, the fluffy interior, and that irresistible garlic parmesan coating – it’s a match made in potato heaven.
But beyond the sheer deliciousness, these wedges are incredibly versatile. They’re the perfect side dish for just about anything you can think of. Imagine them alongside a juicy steak, a grilled chicken breast, or even a simple veggie burger. They’re also fantastic as a snack, perfect for game day or movie night. And let’s not forget their potential as a party appetizer! Arrange them artfully on a platter with a side of marinara sauce or a creamy garlic aioli for dipping, and watch them disappear in minutes.
Serving Suggestions and Variations:
Don’t be afraid to get creative with these Garlic Parmesan Potato Wedges! Here are a few ideas to spark your culinary imagination:
* Spice it up: Add a pinch of red pepper flakes to the parmesan mixture for a little kick.
* Herb it up: Toss the wedges with fresh rosemary, thyme, or oregano before baking for an extra layer of flavor.
* Cheese, please!: Experiment with different types of cheese. Asiago, Romano, or even a sprinkle of mozzarella would be delicious.
* Dip it good: Serve with a variety of dipping sauces, such as ranch dressing, blue cheese dressing, or a spicy sriracha mayo.
* Loaded wedges: Top the baked wedges with crumbled bacon, sour cream, and chives for a truly decadent treat.
* Air Fryer Option: For an even crispier result, try cooking these in your air fryer! Reduce the cooking time slightly and keep a close eye on them to prevent burning.
I’ve personally tried all of these variations, and they’re all winners in my book. The beauty of this recipe is that it’s so adaptable. Feel free to adjust the seasonings and toppings to suit your own taste preferences. Don’t be afraid to experiment and make it your own!
Time to Get Cooking!
I’m so confident that you’ll love these Garlic Parmesan Potato Wedges. They’re a guaranteed crowd-pleaser, and they’re so easy to make that even a novice cook can whip them up in no time. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to experience potato perfection.
I truly believe that the secret to a great recipe is not just the ingredients, but also the joy of sharing it with others. So, once you’ve made these amazing Garlic Parmesan Potato Wedges, I’d love to hear about your experience! Did you make any variations? What did you serve them with? What did your family and friends think?
Please, leave a comment below and let me know how they turned out. Share your photos on social media and tag me so I can see your creations. I can’t wait to hear all about your potato adventures! Happy cooking!
Garlic Parmesan Potato Wedges: The Crispiest, Most Flavorful Recipe
Crispy, savory, and cheesy potato wedges perfect as a side dish, appetizer, or snack.
Ingredients
**Minor Suggestions:**
* **Ingredient Specificity:** While “large russet potatoes” is good, you could add an approximate weight or size range (e.g., “3 large russet potatoes (about 8-10 oz each)”). This helps ensure consistency.
* **Equipment Clarification:** “Large baking sheet” could be more specific. Consider adding dimensions (e.g., “Large baking sheet (12×18 inch)”).
* **Instruction Refinement:**
* **Step 2 (Prepare Potatoes):** Consider adding a note about removing any eyes or blemishes.
* **Step 8 (Arrange on Baking Sheet):** Emphasize the importance of space between wedges for crispiness. You could add: “Ensure wedges are not touching each other to promote even browning and crispiness.”
* **Step 10 (Flip):** Add a brief explanation of *why* flipping is important: “Flip the potato wedges halfway through baking (after about 15 minutes) to ensure even browning *on all sides*.”
* **Tips for Extra Crispy Wedges – Cornstarch:** Explain *when* to add the cornstarch: “Toss with a tablespoon of cornstarch *after draining and drying the potatoes, before adding the garlic Parmesan mixture*.”
* **Variations – Cheesy:** Specify *when* to add the cheese in relation to the baking time: “Add shredded mozzarella or cheddar cheese during the last *5-10* minutes of baking.”
* **Serving Suggestions – Dipping Sauce:** Provide a few more specific examples of aioli flavors (e.g., “garlic aioli, sriracha aioli”).
* **Storage Instructions – Reheating:** Add approximate times and temperatures for reheating in the oven and air fryer:
* “Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.”
* “Reheat in the air fryer at 350°F (175°C) for 5-8 minutes, or until heated through and crispy.”
* **Nutritional Information Disclaimer:** Add a disclaimer that the nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For example: “Nutritional information is an approximate estimate and may vary based on specific ingredients and portion sizes.”
**Why these suggestions are helpful:**
* **Clarity:** More specific instructions reduce ambiguity and potential errors.
* **Consistency:** Providing measurements and specific timing leads to more consistent results.
* **User Experience:** Anticipating potential questions and providing answers upfront improves the overall user experience.
Overall, this is a fantastic recipe write-up. The suggestions above are just minor tweaks to make it even better!
Instructions
- Preheat oven to 400°F (200°C).
- Prepare Potatoes: Wash potatoes, pat dry, and cut into 1/2 to 3/4 inch thick wedges.
- Combine Ingredients: Place potato wedges in a large bowl.
- Make Garlic Parmesan Mixture: In a small bowl, combine olive oil, Parmesan cheese, minced garlic, dried parsley, garlic powder, onion powder, and red pepper flakes (if using). Mix well.
- Season Wedges: Pour the garlic Parmesan mixture over the potato wedges.
- Toss to Coat: Toss the potato wedges thoroughly until evenly coated.
- Season with Salt and Pepper: Sprinkle salt and freshly ground black pepper over the potato wedges to taste.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the potato wedges in a single layer, ensuring they are not overcrowded. Use two baking sheets if necessary.
- Bake: Bake for 25-30 minutes, or until golden brown and crispy.
- Flip: Flip the potato wedges halfway through baking (after about 15 minutes) to ensure even browning.
- Check for Doneness: Insert a fork into the thickest part of a wedge. It should be tender and easily pierced.
- Cool Slightly: Let them cool on the baking sheet for a few minutes before serving.
- Garnish (optional): Sprinkle with fresh parsley, chopped.
- Serve: Serve immediately while hot and crispy.
Notes
**Minor Suggestions:**
* **Ingredient Specificity:** While “salt and freshly ground black pepper to taste” is common, consider adding a suggested range (e.g., “1/2 – 1 teaspoon salt, 1/4 – 1/2 teaspoon black pepper”) to give less experienced cooks a starting point.
* **Equipment Clarity:** Specify the size of the “large bowl” and “small bowl” (e.g., “Large bowl (at least 4 quarts)”, “Small bowl (1-2 quarts)”). This helps avoid confusion.
* **Instruction Refinement:**
* **Step 2 (Prepare Potatoes):** Add “Peel potatoes (optional)” to give the user the choice.
* **Step 8 (Arrange on Baking Sheet):** Consider adding a visual cue like “Ensure wedges are not touching each other for optimal crispiness.”
* **Tip Expansion:**
* For the “Soak potatoes” tip, add a brief explanation of *why* soaking helps (e.g., “Soaking removes excess starch, leading to crispier wedges.”).
* For the “Toss with cornstarch” tip, specify the amount (e.g., “Toss with 1 tablespoon of cornstarch *after* draining and drying the potatoes.”).
* **Variation Enhancement:**
* For the “Cheesy” variation, specify *when* to add the cheese (e.g., “Add shredded mozzarella or cheddar cheese during the last 5 minutes of baking.”).
* **Storage Clarification:**
* Specify the best method for reheating in the oven (e.g., “Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.”).
* **Nutritional Disclaimer:** Add a disclaimer to the nutritional information, such as: “Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.”
**Example Incorporating Suggestions:**
**Recipe: Garlic Parmesan Potato Wedges**
**Description:** Crispy, savory, and cheesy potato wedges perfect as a side dish, appetizer, or snack.
**Yields:** Varies depending on potato size.
**Prep time:** 20 minutes
**Cook time:** 25-30 minutes
**Ingredients:**
* 3 large russet potatoes, scrubbed and cut into wedges (peeling optional)
* 1/4 cup olive oil
* 1/4 cup grated Parmesan cheese
* 4 cloves garlic, minced
* 2 tablespoons dried parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon red pepper flakes (optional)
* 1/2 – 1 teaspoon salt
* 1/4 – 1/2 teaspoon freshly ground black pepper
* Optional garnish: Fresh parsley, chopped
**Equipment:**
* Large bowl (at least 4 quarts)
* Small bowl (1-2 quarts)
* Cutting board
* Sharp knife
* Large baking sheet
* Parchment paper
* Spatula
**Instructions:**
1. **Preheat oven to 400°F (200°C).**
2. **Prepare Potatoes:** Wash potatoes, pat dry, and cut into 1/2 to 3/4 inch thick wedges. Peel potatoes (optional).
3. **Combine Ingredients:** Place potato wedges in a large bowl.
4. **Make Garlic Parmesan Mixture:** In a small bowl, combine olive oil, Parmesan cheese, minced garlic, dried parsley, garlic powder, onion powder, and red pepper flakes (if using). Mix well.
5. **Season Wedges:** Pour the garlic Parmesan mixture over the potato wedges.
6. **Toss to Coat:** Toss the potato wedges thoroughly until evenly coated.
7. **Season with Salt and Pepper:** Sprinkle salt and freshly ground black pepper over the potato wedges to taste.
8. **Arrange on Baking Sheet:** Line a baking sheet with parchment paper. Spread the potato wedges in a single layer, ensuring wedges are not touching each other for optimal crispiness. Use two baking sheets if necessary.
9. **Bake:** Bake for 25-30 minutes, or until golden brown and crispy.
10. **Flip:** Flip the potato wedges halfway through baking (after about 15 minutes) to ensure even browning.
11. **Check for Doneness:** Insert a fork into the thickest part of a wedge. It should be tender and easily pierced.
12. **Cool Slightly:** Let them cool on the baking sheet for a few minutes before serving.
13. **Garnish (optional):** Sprinkle with fresh parsley, chopped.
14. **Serve:** Serve immediately while hot and crispy.
**Tips for Extra Crispy Wedges:**
* Soak potatoes in cold water for at least 30 minutes before baking. Drain and pat dry. Soaking removes excess starch, leading to crispier wedges.
* Don’t overcrowd the baking sheet.
* Use high heat (400°F/200°C).
* Use russet potatoes.
* Toss with 1 tablespoon of cornstarch *after* draining and drying the potatoes.
**Variations:**
* **Spicy:** Add cayenne pepper or hot sauce to the garlic Parmesan mixture.
* **Herb:** Use a combination of dried herbs (rosemary, thyme, oregano) in addition to parsley.
* **Cheesy:** Add shredded mozzarella or cheddar cheese during the last 5 minutes of baking.
* **Loaded:** Top with bacon bits, sour cream, chives, and shredded cheese after baking.
**Serving Suggestions:**
* Side dish with burgers, sandwiches, or grilled chicken.
* Appetizer with dipping sauce (ranch, ketchup, aioli).
* Snack on their own.
**Storage Instructions:**
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.
**Nutritional Information (approximate, per serving):**
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 5-7g
* Cholesterol: 15-20mg
* Sodium: 300-400mg
* Carbohydrates: 25-30g
* Fiber: 3-4g
* Sugar: 2-3g
* Protein: 5-7g
*Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
These are just suggestions; your original recipe is already very good! The goal is to make it even more accessible and foolproof for cooks of all skill levels.
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