Baked Garlic Parmesan Potato Wedges are the ultimate snack that dances on your taste buds. Imagine biting into a crispy exterior that gives way to fluffy potato goodness while the aroma of garlic teases your senses; it’s a flavor explosion you can’t resist. These wedges are not just an appetizer; they can elevate movie nights or become the star of your family gatherings.
Picture this: you’re gathered with friends, and someone pulls out a steaming bowl of these golden delights. Suddenly, everyone is sharing stories and laughter over the irresistible crunch of perfectly seasoned potato wedges. Trust me; these little beauties will have everyone asking for seconds (and maybe thirds). Get ready for an unforgettable flavor journey!
Why You'll Love This Recipe
- These Baked Garlic Parmesan Potato Wedges are incredibly easy to whip up, making them perfect for busy weeknights
- The rich flavors of garlic and parmesan create a mouthwatering experience
- Their golden-brown color and crispy texture make them visually appealing on any plate
- They’re versatile enough to serve as a side dish or snack at your next gathering
I still remember serving these at my last game night; my friends devoured them in minutes and declared me the “Wedge Wizard” of our group!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: Choose firm potatoes for better texture; they hold up wonderfully during baking.
- Olive Oil: Use extra virgin olive oil for a rich flavor that enhances the seasoning.
- Fresh Garlic: Mince fresh garlic cloves for maximum flavor; avoid pre-minced varieties if possible.
- Parmesan Cheese: Opt for grated parmesan; it melts beautifully and adds savory depth.
- Italian Seasoning: A blend of herbs adds aromatic complexity; feel free to customize with your favorites.
- Salt and Pepper: Essential for balancing flavors; adjust based on personal preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prep Your Potatoes: Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly to remove dirt. Slice each potato into thick wedges and place them in a large bowl.
Toss with Olive Oil and Seasonings: Drizzle olive oil over the potato wedges. Add minced garlic, salt, pepper, Italian seasoning, and grated parmesan cheese. Toss everything until the potatoes are evenly coated.
Arrange on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread out the potato wedges in a single layer without crowding them so they crisp up nicely.
Bake Until Golden Brown: Place the baking sheet in the preheated oven and bake for about 30-35 minutes. Flip the wedges halfway through baking until they achieve that beautiful golden color.
Add Final Touches: Once baked to perfection, sprinkle more parmesan cheese over the hot wedges if desired. Let them cool slightly before serving – their aroma will make it hard to wait!
Enjoy these Baked Garlic Parmesan Potato Wedges with your favorite dipping sauce or simply on their own. They will quickly become a go-to favorite in your household!
You Must Know
- Baked Garlic Parmesan Potato Wedges are not just tasty; they’re a perfect side for any meal
- The aroma of garlic and parmesan fills your kitchen, creating a welcoming atmosphere
- Crispy on the outside and fluffy inside, these wedges will become a family favorite
Perfecting the Cooking Process
Start by preheating your oven to 425°F. Cut potatoes into wedges, season them well, and bake until golden brown. This sequence ensures even cooking and crispiness.
Add Your Touch
Feel free to experiment! Swap out garlic for onion powder or add crushed red pepper for a kick. Personalizing your potato wedges makes them uniquely yours.
Storing & Reheating
Store cooled potato wedges in an airtight container in the fridge for up to three days. Reheat in the oven at 375°F to retain their crispiness.
Chef's Helpful Tips
- Bake the potato wedges on parchment paper for easy cleanup and extra crunch
- Always soak potatoes in water beforehand to remove excess starch, enhancing crispness
- For maximum flavor, toss with fresh herbs like rosemary before baking
After sharing my baked garlic parmesan potato wedges with friends at a gathering, they couldn’t stop raving about them! Their smiles were worth every minute spent in the kitchen.
FAQ
What potatoes work best for baked garlic parmesan potato wedges?
Russet potatoes are ideal due to their starchy texture and ability to become crispy.
Can I make baked garlic parmesan potato wedges ahead of time?
Yes! Prepare them ahead and reheat before serving for convenience.
How can I make my potato wedges extra crispy?
Soaking sliced potatoes in cold water for 30 minutes helps achieve that perfect crunch.
Baked Garlic Parmesan Potato Wedges
- Total Time: 50 minutes
- Yield: Serves 4
Description
Baked Garlic Parmesan Potato Wedges are crispy, flavorful, and an irresistible addition to any meal or gathering. Perfect for snacking or as a side dish!
Ingredients
- 4 medium russet potatoes
- 1/4 cup extra virgin olive oil
- 4 cloves fresh garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly, then slice into thick wedges.
- In a large bowl, drizzle olive oil over the potato wedges. Add minced garlic, salt, pepper, Italian seasoning, and grated Parmesan cheese. Toss until evenly coated.
- Line a baking sheet with parchment paper and spread the potato wedges in a single layer without crowding them.
- Bake for 30-35 minutes or until golden brown, flipping halfway through for even crispiness.
- Optional: Sprinkle additional Parmesan cheese on hot wedges before serving. Let cool slightly and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
