Description
Crispy Garlic Parmesan Potato Wedges feature a golden, crunchy crust with a tender inside, infused with fresh garlic, Parmesan cheese, and herbs. This easy-to-make recipe yields a flavorful and versatile snack or side dish perfect for appetizers, family meals, or gatherings, delivering irresistibly savory, cheesy, and garlicky wedges every time.
Ingredients
Scale
Potatoes
- 4 medium Russet potatoes
Coating
- 3 tablespoons olive oil
- 3 cloves fresh garlic, minced or finely grated
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or parsley (or fresh herbs as variation)
- Optional: 1/4 teaspoon smoked paprika or chili flakes for heat
Instructions
- Prepare and Cut the Potatoes: Wash and scrub the Russet potatoes well, keeping the skin on. Cut each potato into 8 even wedges to ensure uniform cooking.
- Soak the Wedges: Place the cut wedges in cold water and soak for at least 30 minutes to remove excess starch, which helps achieve crispiness.
- Dry Thoroughly: Drain the water and pat the wedges completely dry with a clean kitchen towel or paper towels to remove moisture.
- Mix the Coating: In a large bowl, combine olive oil, minced garlic, grated Parmesan, salt, black pepper, and dried herbs or chosen seasonings. Stir well to form a flavorful coating.
- Toss and Arrange: Add the dried potato wedges to the bowl, tossing thoroughly until each wedge is evenly coated. Spread them in a single layer on a lined baking sheet for even cooking.
- Bake to Crisp Perfection: Bake in a preheated oven at 425°F (220°C) for 30-35 minutes, flipping the wedges halfway through. Cook until golden brown and crunchy.
- Serve Hot and Enjoy: Remove the wedges from the oven and serve immediately for the best crispness. Optionally, sprinkle additional Parmesan and fresh herbs on top before serving.
Notes
- Cut wedges into similar sizes for even baking.
- Soaking wedges is essential to remove starch and improve crispness.
- Ensure wedges are very dry before coating to avoid sogginess.
- Bake at high heat to promote browning and crunch.
- Using a wire rack over the baking sheet allows air circulation for extra crispiness.
- Flip wedges halfway through baking for even color and texture.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
Keywords: crispy potato wedges, garlic parmesan wedges, baked potato wedges, cheesy potato wedges, gluten free snack, easy side dish, garlic potato wedges
