These roasted garlic Parmesan potato wedges are crispy and bold in flavor. Made from fresh potatoes, garlic, and creamy Parmesan, they are a yummy side dish or a perfect snack!
I can’t get enough of these wedges! They’re so easy to make and transform into your best friend during movie nights. Just toss them in the oven and enjoy every crunchy bite! 🍟
Key Ingredients & Substitutions
Potatoes: Russets are my favorite for their fluffiness and ability to crisp up nicely. Yukon golds are also great if you prefer a creamier texture. For quick meals, you can use pre-cut frozen wedges, but they may not be as crispy.
Garlic: Fresh garlic adds an amazing flavor, but garlic powder can work if you’re in a pinch. You could also try roasting the garlic first for a sweeter taste!
Parmesan Cheese: Freshly grated cheese is the way to go; it melts better and has more flavor. If you need a substitute, Pecorino Romano or nutritional yeast (for a vegan option) can be used.
Olive Oil: Olive oil adds a nice flavor, but you can replace it with avocado oil or melted butter if you prefer. Just remember that butter may add a different richness!
How Can I Get My Potato Wedges Extra Crispy?
Achieving perfectly crispy potato wedges is all about preparation and cooking techniques. Here are some tips to help:
- Make sure to cut the potatoes into even wedges so they cook at the same rate.
- Soak the potato wedges in water for about 30 minutes before cooking. This helps remove excess starch, making them crispier.
- Don’t crowd the baking sheet! Give them space on the pan so hot air can circulate and help them crisp up.
- Flipping the wedges halfway through ensures even cooking and browning on both sides. Keep an eye on them during the last few minutes for that perfect golden color!
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes (or Yukon gold), scrubbed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
For the Topping:
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- Optional: lemon wedges
- Optional: ketchup or your favorite dipping sauce
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 35-40 minutes to bake, so you’ll have a delicious side dish ready in about 50 minutes total. Perfect for busy weeknights or a fun gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Prepare the Potatoes:
Wash and scrub the potatoes well to remove any dirt. Then, cut each potato into 8 wedges lengthwise. Aim for even sizes to ensure they cook evenly.
3. Seasoning the Wedges:
In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, garlic powder, paprika, salt, and black pepper. Make sure each wedge is nicely coated with the seasonings!
4. Arrange for Baking:
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Give them enough space so they can crisp up—crowding may lead to softness.
5. Baking Time:
Place the baking sheet in the preheated oven and bake for 35-40 minutes. Flip the wedges halfway through cooking to ensure they are crispy and golden brown on all sides.
6. Add the Parmesan:
Once they are baked and golden, take the wedges out of the oven and sprinkle the grated Parmesan cheese over them while they are still hot. The heat will help the cheese melt a bit.
7. Garnish and Serve:
Finish by garnishing the wedges with fresh chopped parsley. Serve the crispy garlic Parmesan potato wedges hot, alongside lemon wedges and your favorite dipping sauce, like ketchup.
Enjoy your delicious, homemade roasted garlic Parmesan potato wedges!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While russet and Yukon gold potatoes are recommended for their texture, you can also use red potatoes or baby potatoes. Just keep in mind that they may vary in cooking time.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan on hand, you can use Pecorino Romano for a similar flavor profile. For a dairy-free option, try using nutritional yeast as a sprinkle that offers a cheesy flavor without the dairy.
Can These Potato Wedges Be Made in Advance?
Yes! You can prepare the potato wedges and toss them with the seasonings ahead of time. Store them in an airtight container in the refrigerator for up to 24 hours. When ready to cook, just bake them directly from the fridge, possibly adding a few extra minutes to the cooking time.
How to Store Leftover Potato Wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.