These roasted garlic parmesan potato wedges are crunchy and full of flavor! They’re topped with garlic and parmesan, making them a tasty side dish or snack.
Let’s be real, who can resist cheesy potato goodness? I love dipping these in ketchup or garlic aioli—it’s a match made in potato heaven! 🍟
Key Ingredients & Substitutions
Potatoes: Russet or Yukon gold potatoes work best because they get fluffy on the inside and crispy on the outside. If you want a healthier option, sweet potatoes can also work, giving a different but tasty flavor.
Olive Oil: I always use extra virgin olive oil for its robust flavor. If you prefer, avocado oil or canola oil can be used for a lighter taste and high smoke point.
Garlic: Fresh garlic cloves add a lovely punch. If you’re short on time, garlic powder works too—about 1 teaspoon should do.
Parmesan Cheese: Freshly grated Parmesan provides the best flavor. In a pinch, you can try Pecorino Romano for a sharper taste or a dairy-free cheese if you’re avoiding dairy.
How Do You Get the Best Crispy Texture on Your Potato Wedges?
To achieve crispy potato wedges, it’s all about how you prep and roast them. Start by cutting the potatoes into even wedges so they cook uniformly. The key steps are:
- Soak the wedges in cold water for at least 30 minutes to remove excess starch. This helps them crisp up better.
- Make sure they’re coated in oil—this not only adds flavor but also helps achieve that crispy exterior.
- Don’t overcrowd the baking sheet; give them space to roast properly. You want that hot air circulating around each wedge.
- Flipping them halfway through roasting ensures they brown evenly.
These steps will help you get restaurant-quality crispy potato wedges right in your kitchen! Enjoy your cooking!
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet or Yukon gold potatoes, washed and cut into wedges (keep the skin on)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
- 1/2 teaspoon smoked paprika (optional for a subtle smoky flavor)
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 35-40 minutes of cooking time, including roasting. You’ll have delicious, crispy potato wedges ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure the wedges roast perfectly. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Coat the Wedges:
In a large bowl, add the potato wedges. Drizzle them with olive oil and toss them around to get a nice even coat. This helps them crisp up as they bake!
3. Seasoning Time:
Next, add the minced garlic, dried Italian herbs, smoked paprika (if you’re using it), salt, and pepper. Toss everything together again until the potato wedges are thoroughly coated in the seasoning blend.
4. Arrange on the Baking Sheet:
Spread the seasoned potato wedges out on the prepared baking sheet in a single layer. Make sure they don’t overlap to allow for even roasting and maximum crispiness!
5. Roast the Potatoes:
Pop the baking sheet into the oven and roast the potato wedges for 25-30 minutes. About halfway through, take them out and give them a gentle turn so that they get crispy and golden on all sides.
6. Add the Parmesan:
Once they are golden brown, remove the baking sheet from the oven. While the wedges are still hot, sprinkle the grated Parmesan cheese and chopped parsley evenly over them. Toss gently to combine, so every wedge gets some cheesy goodness!
7. Final Roasting:
Return the baking sheet to the oven and roast for another 5 minutes. This will melt the Parmesan and make it slightly golden.
8. Serve and Enjoy:
Take your delicious potato wedges out of the oven and serve immediately! They go great with ketchup, garlic aioli, or whatever dipping sauce you like best!
Enjoy your warm, crispy, and flavorful roasted garlic parmesan potato wedges! They’re sure to be a hit!
Can I Use Different Types of Potatoes for This Recipe?
Yes! While russet and Yukon gold potatoes are ideal for their fluffy texture, you can also use red potatoes or sweet potatoes for a different flavor profile. Just keep in mind that cooking times may vary slightly depending on the potato type.
How Do I Make These Potato Wedges Spicier?
If you want to add some heat, sprinkle in some cayenne pepper or chili powder along with the other seasonings. You can adjust the amount to suit your spice tolerance!
Can I Make These Potato Wedges in Advance?
For the best flavor and texture, it’s best to serve them fresh. However, you can prep the wedges and store them in the fridge in a sealed container for up to 24 hours before cooking. Just toss them with oil and seasonings before roasting!
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven at 400°F (200°C) until they are crispy again—about 10-15 minutes. Enjoy!
