These roasted garlic parmesan potato wedges are crispy on the outside and fluffy inside. Tossed in garlic and parmesan, they make a tasty snack or side dish!
Who doesn’t love crispy potatoes? I can’t help but munch on these while they cool down! 😋 Just grab a dipping sauce, and you’re all set for a delicious treat.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great here because they get crispy on the outside and soft on the inside. Yukon Gold is another solid choice if you prefer a creamier texture. Sweet potatoes can also work for a different flavor and sweetness.
Olive Oil: Olive oil adds flavor and helps crisp the potatoes. If you want a different taste, feel free to use canola oil or avocado oil instead. Both will do the job well!
Garlic: Fresh minced garlic brings a strong, aromatic flavor. For convenience, you can use jarred minced garlic or even garlic powder if you’re in a pinch, but fresh is always best!
Parmesan cheese: Grated Parmesan adds saltiness and a nutty flavor. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor without the cheese!
How Do I Ensure My Potato Wedges Are Crispy?
Achieving crispy potato wedges is all about moisture control and baking technique. Start by cutting your potatoes into uniform wedges to ensure even cooking. Next, make sure to coat them well with oil and seasonings.
- Dry the Potatoes: After washing, pat the potatoes dry with a kitchen towel. This helps reduce moisture, leading to crispier results.
- Single Layer: Place the wedges in a single layer on the baking sheet. Overcrowding can create steam, making them soft instead of crispy.
- Flip Them! Turn the wedges halfway through roasting to promote even browning on all sides. This will give you that perfect crunch.
- Add Cheese Later: Sprinkle the cheese during the last few minutes of cooking. This allows it to melt and get slightly crispy without burning.
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes (or Yukon Gold), washed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or dried parsley
- Salt and freshly ground black pepper, to taste
For Topping:
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
For Dipping (optional):
- Ketchup
- Garlic aioli or mayonnaise
How Much Time Will You Need?
This delicious recipe will take about 10 minutes of prep time and 40 minutes of baking time. In total, you should expect to spend around 50 minutes from start to finish. Perfect for a quick and yummy side dish or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps get those wedges nice and crispy. Line a large baking sheet with parchment paper or just grease it lightly to prevent sticking.
2. Prepare the Potatoes:
In a large bowl, place your potato wedges. Drizzle with the olive oil and toss them gently until they are all coated evenly. This will help them crisp up nicely in the oven.
3. Season the Wedges:
Add the minced garlic, garlic powder, dried Italian seasoning (or parsley), salt, and pepper to the potatoes. Give them another good toss to ensure every wedge is full of flavor!
4. Arrange The Wedges:
Spread the seasoned potato wedges out in a single layer on the prepared baking sheet. Make sure they aren’t overlapping; this allows all sides to get crispy while baking.
5. Roast the Wedges:
Place the baking sheet in the preheated oven and roast the wedges for 35-40 minutes. Be sure to flip them halfway through the cooking time—this ensures they brown evenly and become wonderfully crispy.
6. Add the Parmesan:
When there are about 5 minutes left, take them out of the oven and sprinkle the grated Parmesan cheese evenly over the top of the wedges. Return to the oven until the cheese melts and the edges are golden brown and crisp.
7. Serve and Enjoy:
Once they are done, remove the roasted garlic parmesan potato wedges from the oven. You can transfer them to a serving platter lined with parchment paper for a nice touch. Finish by garnishing with freshly chopped parsley for a pop of color!
8. Dipping Delight:
Serve them warm with your favorite dipping sauces like ketchup or garlicky aioli for that extra yum factor!
Enjoy your crispy, garlicky, cheesy roasted potato wedges! They’re sure to be a hit!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While russet and Yukon Gold are ideal, you can also use red potatoes or even sweet potatoes for a fun flavor twist. Just remember that cooking times may vary slightly with different types of potatoes.
Can I Prep These Potato Wedges in Advance?
Yes! You can cut the potatoes and toss them with the oil and seasonings a few hours ahead of time. Just store them in the refrigerator in an airtight container. When you’re ready, bake them straight from the fridge!
What If I Don’t Have Parmesan Cheese?
No problem! You can substitute with other hard cheeses like pecorino Romano or even nutritional yeast for a dairy-free alternative. Just adjust the amount to your taste.
How Should I Store Leftovers?
Store any leftover potato wedges in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 400°F (200°C) for about 10-15 minutes to get them crispy again. Microwave reheating may leave them soggy.