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These homemade garlic Parmesan potato wedges turn regular spuds into crunchy, taste-packed treats that make restaurant versions look boring. I first whipped these up while hunting for a healthier swap for deep-fried potatoes, and now they're my favorite side for everything from quick weeknight meals to sports viewing parties.
I began cooking these wedges after my kid grumbled about limp takeout fries. These homemade ones with their crunchy coating and fluffy middle quickly topped his dinner side request list.
Ingredients
- Russet potatoes: Picked for their starchy goodness that helps create that perfect crunch
- Extra virgin olive oil: Gets you that golden outside and adds a bit of flavor too
- Salt: Brings out all the potato's natural tastiness
- Garlic powder: Gives that yummy savory kick without burning like fresh garlic often does
- Italian herb seasoning: Adds a tasty Mediterranean feel to the mix
- Parmesan cheese: Makes a crunchy cheese layer that takes these way beyond normal fries
- Fresh parsley: Gives a pop of color and freshness at the end
Step-by-Step Instructions
- Get the Oven Ready:
- Heat your oven to 375°F. Give a big baking sheet a light coat of grease. This stops the potatoes from sticking and helps them get nice and crispy. Just a quick spray of cooking oil works great.
- Fix Up the Potatoes:
- Toss your potato wedges in a big bowl that gives you plenty of room to mix. Pour on the olive oil and use your hands to coat every wedge completely. The oil helps the heat spread evenly and makes that wonderful crispy outside.
- Add Plenty of Flavor:
- Mix salt, garlic powder and Italian seasoning in a small bowl until they're well blended. First cover the wedges with shredded Parmesan, tossing them gently to coat all sides. Then sprinkle on the seasoning blend, making sure it spreads evenly everywhere.
- Bake Until Done:
- Put the potato wedges on your greased baking sheet in one layer with the skin sides down. This really matters if you want them crispy all over. Bake them for 25 to 35 minutes, checking after 25. They should be tender when poked with a fork and golden brown when they're done.
- Finish and Serve:
- After taking them out, sprinkle with chopped fresh parsley for color and fresh flavor. Serve them right away while they're hot with whatever dipping sauce you like best.
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My top pick in this whole recipe is definitely the Parmesan cheese. It makes this amazing savory coating that gets nutty and a little crunchy in the oven. The first time my niece tried them, she called them "fancy fries" and now asks for them every time she comes over.
Perfect Potato Selection
Russets are your best bet for these wedges because they're extra starchy. Go for firm potatoes without any green spots or sprouts. Size matters here—bigger potatoes give you thicker, fluffier wedges while medium ones end up crispier. I've learned that giving potatoes a good scrub but keeping the skin on adds both nutrients and texture.
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Delicious Dipping Options
Though these potato wedges taste great on their own, the right dip can make them even better. My family loves them with homemade ranch, garlic aioli, or just mixing sriracha and mayo. For something really special, try a blue cheese dip with a touch of honey—it works so well with the garlic and Parmesan flavors.
Make Ahead Tips
You can cut the potatoes up to a day ahead and keep them covered in cold water in the fridge. This stops them from turning brown and actually helps remove extra starch for crunchier results. Just don't forget to drain and pat them really dry before adding oil. You can also mix up the seasonings days before and keep them in a sealed container.
Troubleshooting Crispy Wedges
If your wedges aren't getting crunchy enough, try these tricks that have saved my potato dishes countless times. First, don't pack too many on the baking sheet—potatoes crammed together create steam instead of crispness. Second, try drying the potatoes completely before adding oil. And for super crispy results, put your empty baking sheet in the oven while it preheats before adding the potatoes.
Common Recipe Questions
- → How do I ensure the potato wedges are crispy?
For extra crunchy wedges, arrange them with the skin facing down in one layer on your baking sheet. Then bake them at the right temperature until they turn golden and you can easily poke them with a fork.
- → Can I use a different type of potato?
You can swap in Yukon Gold or red potatoes if you don't have Russets. Just know that Russets will give you the crunchiest results because they're more starchy.
- → What can I use as a garnish besides parsley?
Fresh cilantro or chives work great instead of parsley. You can also throw on some extra Parmesan cheese if you want more cheesy goodness.
- → Can these wedges be prepared ahead of time?
You can cut and season your potato wedges earlier in the day. Just save the actual baking part until right before you want to eat them so they stay nice and crispy.
- → What dips pair well with these potato wedges?
These wedges taste amazing with ranch dressing, garlic aioli, tomato sauce, or a creamy sour cream and chive mix for that perfect flavor combo.