These roasted garlic parmesan potato wedges are crunchy on the outside and soft on the inside. With savory garlic and a cheesy sprinkle, they’re super tasty!
I love how easy they are to whip up! Just cut the potatoes, toss with olive oil and spices, then bake until golden. Perfect as a snack or side! 🥔❤️
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for wedges due to their starchy texture. If you don’t have russets, you can use Yukon gold or red potatoes, but they may be creamier and less crisp.
Olive Oil: Olive oil gives a nice flavor and helps the wedges crisp up. For a different taste, you could substitute with avocado oil or melted butter!
Garlic: Fresh garlic adds a strong flavor. If you’re in a pinch, you can use garlic powder instead, but use less—about 1 teaspoon should do.
Parmesan Cheese: Grated Parmesan gives a wonderful salty kick. If you’re looking for a dairy-free option, try nutritional yeast or a dairy-free cheese substitute.
Dried Herbs: I love using dried parsley and oregano for simplicity. You can use Italian seasoning as an alternative if you prefer to keep it easy!
How Do I Ensure My Potato Wedges are Crispy?
Getting a crispy outside while keeping the inside tender is key. Here are some tips:
- Make sure to coat the wedges evenly in the oil and garlic mixture. This helps them crisp up nicely.
- Spreading the wedges out in a single layer is crucial. If they’re too crowded, they’ll steam instead of roast.
- Don’t skip flipping the wedges halfway through baking! This helps both sides get crispy.
- Adding the Parmesan cheese towards the end of baking ensures it melts nicely without burning.
Follow these tips, and you’ll have deliciously crispy potato wedges that everyone will love! Enjoy your cooking! 🍽️
Roasted Garlic Parmesan Potato Wedges
Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp dried parsley (or 2 tbsp fresh parsley, finely chopped)
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
- Optional dipping sauces: ketchup, garlic aioli, or ranch dressing
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 45 minutes for baking. So, you’ll be enjoying your delicious potato wedges in just under an hour!
Step-by-Step Instructions
1. Preheat and Prepare
Start by preheating your oven to 425°F (220°C). While your oven is heating up, line a large baking sheet with parchment paper or give it a light grease with some cooking spray or olive oil.
2. Cut the Potatoes
Take your washed russet potatoes and cut them into wedges. Slice each potato in half lengthwise, then take each half and cut it into quarters. Aim for even-sized wedges to ensure they cook uniformly.
3. Mix the Coating
In a large bowl, combine the olive oil, minced garlic, dried parsley, oregano, paprika, salt, and pepper. Give it a good stir to make sure everything is well mixed and ready to coat your potatoes!
4. Coat the Wedges
Toss the potato wedges in the olive oil and garlic mixture until they are fully coated. Make sure to coat all sides for maximum flavor!
5. Arrange for Baking
Place the coated potato wedges on the prepared baking sheet in a single layer. Make sure the cut side is facing down and the skin side is up. This helps them get crispy!
6. First Bake
Bake the potato wedges in the preheated oven for about 25 minutes. Once they start to turn golden, remove the baking sheet from the oven and carefully flip each wedge over.
7. Add Parmesan & Finish Baking
Evenly sprinkle the grated Parmesan cheese over the wedges after flipping them. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the wedges are golden brown and crispy on the edges.
8. Garnish & Serve
Once done, remove from the oven and, if you like, sprinkle some fresh parsley on top for a pop of color. Serve these tasty potato wedges hot with your favorite dipping sauces like ketchup, garlic aioli, or ranch dressing.
Enjoy your crispy, garlicky, cheesy roasted potato wedges! They’re perfect for snacking, parties, or as a side dish. 😋
Can I Use Other Types of Potatoes?
Yes, you can! While russet potatoes are ideal for their starchiness, Yukon gold or red potatoes can also work. Just keep in mind that their texture may be a bit creamier, affecting the final crunchiness.
How Can I Make These Potato Wedges Spicier?
If you like a kick, consider adding some cayenne pepper or red pepper flakes to the olive oil mixture. Just a pinch will add some nice heat without overpowering the garlic and cheese flavors!
How Do I Store Leftovers?
Leftover potato wedges can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 400°F (200°C) for about 10-15 minutes until they regain their crispiness.
Can I Prepare These Wedges Ahead of Time?
Absolutely! You can cut the potato wedges and toss them in the oil and garlic mixture a few hours in advance. Just store them in the fridge until you’re ready to bake; they may need an extra few minutes in the oven due to being chilled.
