Garlic Parmesan Potato Wedges: The Ultimate Crispy Side Dish Recipe

Garlic Parmesan Potato Wedges are a delightful twist on a classic side dish that never fails to impress. As someone who has always been passionate about cooking, I can tell you that these crispy, golden wedges are not just a treat for the taste buds; they also bring a comforting warmth to any meal. The combination of garlic and Parmesan creates a savory flavor profile that elevates the humble potato to new heights.

Originating from the heart of Italian cuisine, garlic and Parmesan have long been celebrated for their ability to enhance dishes with rich, robust flavors. People love Garlic Parmesan Potato Wedges not only for their irresistible taste and crunchy texture but also for their convenience. They are easy to prepare and make for a perfect accompaniment to burgers, grilled meats, or even as a standalone snack. Join me as we dive into this simple yet satisfying recipe that is sure to become a favorite in your household!

Ingredients:

• 4 large russet potatoes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparing the Potatoes

1. **Preheat the Oven**: Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect crispy texture on the outside of the wedges. 2. **Wash and Cut the Potatoes**: Rinse the russet potatoes under cold water to remove any dirt. I like to scrub them gently with a vegetable brush. Once clean, pat them dry with a kitchen towel. Cut each potato in half lengthwise, and then cut each half into 4-6 wedges, depending on how thick you want them. Aim for uniform sizes to ensure even cooking. 3. **Soak the Wedges**: To help the wedges become extra crispy, soak them in a bowl of cold water for about 30 minutes. This step removes excess starch. After soaking, drain the wedges and pat them dry with a towel.

Making the Garlic Parmesan Coating

4. **Prepare the Oil Mixture**: In a large mixing bowl, combine the olive oil, minced garlic, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Whisk everything together until well combined. The aroma of the garlic and spices will make your mouth water! 5. **Coat the Wedges**: Add the potato wedges to the bowl with the oil mixture. Using your hands or a spatula, toss the wedges until they are evenly coated with the oil and spices. Make sure every wedge is well covered for maximum flavor.

Baking the Potato Wedges

6. **Prepare the Baking Sheet**: Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent the wedges from sticking and make cleanup easier. 7. **Arrange the Wedges**: Spread the coated potato wedges in a single layer on the prepared baking sheet. Make sure they are not overcrowded; this allows them to crisp up nicely. If needed, use two baking sheets. 8. **Bake the Wedges**: Place the baking sheet in the preheated oven and bake for 25 minutes. After 25 minutes, remove the baking sheet and flip the wedges over using tongs or a spatula. This ensures they cook evenly on both sides. 9. **Add the Parmesan**: After flipping, sprinkle the grated Parmesan cheese evenly over the wedges. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the wedges are golden brown and crispy.

Finishing Touches

10. **Garnish and Serve**: Once the potato wedges are done baking, remove them from the oven and let them cool for a few minutes. Sprinkle the chopped fresh parsley over the top for a pop of color and freshness. 11. **Serve with Dipping Sauce**: These Garlic Parmesan Potato Wedges are delicious on their own, but I love serving them with a side of ranch dressing, garlic aioli, or even a spicy ketchup for dipping. 12. **Enjoy**: Dig in and enjoy the crispy, cheesy goodness of these homemade potato wedges! They make a perfect side dish for burgers, grilled chicken, or even as a snack for movie night.

Storage Tips

13. **Storing Leftovers**: If you have any leftovers (which is rare in my house!), let the wedges cool completely, then store them in an airtight container in the refrigerator for up to 3 days. 14. **Reheating**: To reheat, place the wedges on a baking sheet and pop them in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until heated through and crispy again. You can also use an air fryer for a quicker option.

Variations and Customizations

15. **Spice it Up**: If you like a little heat, consider adding some cayenne pepper or red pepper flakes to the oil mixture. This will give your wedges a nice kick! 16. **Herb Variations**: Feel free to experiment

Conclusion:

In summary, these Garlic Parmesan Potato Wedges are an absolute must-try for anyone looking to elevate their snacking game or add a delicious side dish to their meals. The combination of crispy, golden-brown potatoes infused with the rich flavors of garlic and the savory kick of Parmesan cheese creates a mouthwatering experience that is hard to resist. Whether you’re serving them alongside a juicy burger, as a tasty appetizer for game day, or simply enjoying them on their own with a zesty dipping sauce, these wedges are sure to impress. Feel free to get creative with your serving suggestions! You can sprinkle some fresh herbs like parsley or chives on top for an extra burst of flavor, or even experiment with different cheeses such as cheddar or feta for a unique twist. If you’re in the mood for a little heat, a dash of cayenne pepper or some crushed red pepper flakes can add a delightful kick. The possibilities are endless, and I encourage you to make this recipe your own! I can’t wait for you to try these Garlic Parmesan Potato Wedges! Once you do, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for this fantastic recipe together! Happy cooking! Print