Garlic Parm Wedges (Printable Version)
# What You'll Need:
→ Potato Wedges
01 -
4 russet potatoes, medium-sized, cleaned and sliced into wedges
02 -
1/2 teaspoon black pepper
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1 teaspoon dried Italian herbs
04 -
3 tablespoons olive oil
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1/2 teaspoon paprika
06 -
2 tablespoons fresh parsley, chopped (if you want)
07 -
4 garlic cloves, finely chopped
08 -
Dips you like—think ranch, aioli, maybe chipotle mayo (optional)
09 -
1/2 cup shredded Parmesan cheese
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
12 -
1/2 teaspoon salt
# Steps to Follow:
01 -
Set your oven to 400°F (200°C). Put parchment paper on a big baking pan, or you can use nonstick spray. First cut each potato in half the long way, then slice those halves into 3 or 4 wedges each.
02 -
Dump the olive oil, chopped garlic, Italian blend, garlic powder, onion powder, paprika, salt, and black pepper into a large bowl. Toss in the potato wedges and roll them around so everything's covered. Add most of the Parmesan and toss again, leaving a bit if you wanna sprinkle more later.
03 -
Lay the wedges out flat on your lined pan. Keep space between them. Bake about 35 to 40 minutes. Flip them over halfway through and let the edges turn golden and crisp. Inside should be soft.
04 -
Top the hot wedges with leftover Parmesan and some fresh parsley if you'd like. Eat right away. Use whatever dips you’ve got!
# Additional Tips:
01 -
Want them even crispier? Soak your wedges in cold water for 20 to 30 minutes, then dry them before adding the oil and spices.
02 -
Fresh Parmesan melts up nicely and browns in the oven, but bagged stuff does the trick too.
03 -
Russet potatoes make crisp outsides and fluffy insides. Want creamier? Try Yukon Golds instead.
04 -
To warm them up again, put on a pan at 375°F for 5–7 minutes. An air fryer will make them super crunchy, too.
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Mix things up by swapping out Parmesan for Asiago, Pecorino, or even sharp cheddar if you’re after a new taste.
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For some heat, sprinkle in cayenne or red pepper flakes with your seasoning.
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Trying to brighten the taste? Smoked paprika or a squeeze of lemon juice does wonders.