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This homemade potato wedge approach turns plain potatoes into crunchy, cheese-covered munchies that never last long when I serve them. The mix of garlic and Parmesan sends such a tempting smell through the house that family members start hovering near the kitchen well before they're done cooking.
I came up with these wedges when my children were obsessed with fast food fries but I needed something more nutritious. They quickly became our end-of-week staple served with homemade hamburgers or some grilled chicken pieces.
Ingredients
- Russet potatoes: Picked for their starchy nature that gives you that awesome crispy outside
- Olive oil: Creates that golden outer layer while adding some good fats
- Garlic powder: Adds fantastic flavor throughout without burning like fresh garlic can
- Italian seasoning: Gives a wonderful herb mix that works amazingly with potatoes
- Parmesan cheese: Makes a crunchy coating and brings rich flavor that makes these wedges so special
- Salt: Boosts all other flavors and helps pull moisture out for extra crispiness
Step-by-Step Instructions
- Prepare the potatoes:
- Slice clean and completely dried russet potatoes into equal wedges. Making sure they're totally dry before adding oil is crucial - this helps them get crispy instead of steamy in the oven.
- Season generously:
- First coat the wedges in olive oil so the seasonings stick better. Then add the garlic powder, Italian seasoning, salt, and lastly the Parmesan cheese. Try to use fresh-grated Parmesan instead of pre-packaged stuff for better melting and taste.
- Arrange for optimal crispiness:
- Set each wedge with skin facing down and leave space between them on the baking sheet. If they're too close together, they'll steam rather than roast, and you won't get that crunchy outside we want.
- Bake with patience:
- Give them the full 35 minutes and flip them once halfway. They need this time to develop that golden outside and soft inside. They're done when they look deep gold-brown and a fork slides in easily.
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What I love most about these wedges is watching the cheese turn into tiny crunchy bits that caramelize on the pan. I always grab those extra crispy pieces before bringing them to the table. They remind me of my grandma's potato dishes where everyone would fight over those delicious browned cheesy edges.
Perfect Pairings
These cheesy garlic wedges go great with hamburgers, steak, or chicken off the grill, but they're also awesome as a starter with some dips. My kids really love them with homemade ranch or spicy mayo with sriracha. They're even nice as part of a snack board with other finger foods when friends come over.
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Storage Solutions
Let any extra wedges cool all the way before putting them in a sealed container in the fridge for up to 3 days. To warm them up, put them on a baking sheet in a 375°F oven for about 10 minutes until hot and crispy again. Don't use the microwave as it'll make them soft and pretty disappointing.
Customization Options
This method works as a great starting point for different flavors. Try using taco seasoning instead of Italian herbs and cheddar instead of Parmesan for a Mexican feel. Or add some rosemary and thyme with gruyere for a French touch. During holidays, I sometimes throw in a bit of smoked paprika and cayenne for friends who like a little kick.
Common Recipe Questions
- → What type of potatoes work best?
Russet potatoes give you the best results because their starchy makeup creates that perfect combo of crispy outsides and fluffy insides when baked.
- → Can I make these ahead of time?
You can definitely prep them early and keep them uncooked in your fridge. Just pop them in the oven when you're ready to eat them.
- → How can I make them extra crispy?
Make sure you coat all the wedges with oil completely and don't crowd them on the baking sheet. They need space between them.
- → What sauces pair well with these wedges?
Try dipping them in bleu cheese, ketchup, queso, or honey mustard for extra yumminess.
- → Can I substitute Parmesan cheese?
You can swap it out for Pecorino Romano or try nutritional yeast if you want a different taste.