These roasted garlic parmesan potato wedges are crispy on the outside and soft on the inside, making them a perfect side or snack. Toss them with garlic and parmesan for a tasty twist!
They smell amazing while baking, and who can resist the cheesy goodness? I like to enjoy them with a dip or just by themselves—yummy and so easy to make!
Key Ingredients & Substitutions
Potatoes: I love using russet potatoes for their fluffiness, but Yukon golds work well too! If you’re looking for a lower-carb option, try sweet potatoes for a sweeter flavor.
Garlic: Fresh garlic is key for great flavor, but if you’re short on time, garlic powder can work in a pinch. Remember, a little goes a long way with garlic powder!
Olive Oil: Olive oil gives a nice flavor and helps the wedges crisp up. If you prefer, avocado oil or even melted butter can be delicious alternatives.
Parmesan Cheese: Freshly grated Parmesan is my go-to for its rich taste. If you’re looking for a budget-friendly swap, Pecorino Romano or even nutritional yeast can add a cheesy flavor without dairy.
How Do I Make My Potato Wedges Extra Crispy?
Getting that perfect crispy texture is all about preparation and cooking method. Here are the steps to follow:
- Make sure to dry the potatoes well after washing. Excess moisture can lead to soggy wedges.
- Toss the potato wedges thoroughly in olive oil. This helps them crisp up nicely in the oven.
- Spread the wedges in a single layer on the baking sheet. Give them enough space so they aren’t touching—this really helps the heat circulate.
- Flip them halfway through baking to ensure even roasting.
- For extra crunch, consider finishing them off with a broil for a couple of minutes, just keep an eye on them to prevent burning!
Following these tips will lead to perfectly crispy potato wedges that are hard to resist!
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
- 4 large russet or Yukon gold potatoes, washed (leave skin on)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or combine dried oregano, basil, thyme)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- Optional: ketchup or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 40 minutes to cook, giving you a total of about 50 minutes from start to finish. Perfect for a quick side dish or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps create crispy edges. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes:
Take your washed potatoes and cut them into wedges. First, halve each potato lengthwise, then cut each half into 3-4 wedges based on the size of the potato. Aim for uniform pieces so they cook evenly.
3. Coat the Wedges:
In a large bowl, place the potato wedges and drizzle with olive oil. Toss them well until each wedge is coated evenly. This oil helps them crisp up in the oven!
4. Season the Wedges:
Add the minced garlic, dried Italian seasoning, salt, and black pepper to the bowl. Toss again to distribute the seasonings evenly over the wedges for maximum flavor.
5. Arrange on Baking Sheet:
Spread the potato wedges on the prepared baking sheet in a single layer, ensuring they aren’t overlapping. This is crucial for that delightful crispiness.
6. Roast the Wedges:
Place the baking sheet in the oven and roast the wedges for about 25 minutes. Keep an eye on them; they should start to brown and soften.
7. Add Parmesan:
After 25 minutes, carefully remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese evenly over the wedges. Flip the wedges gently with a spatula to expose the underside.
8. Final Roast:
Return the baking sheet to the oven and roast for an additional 10-15 minutes until the wedges are golden brown and crispy on the edges. The cheese should be melted and slightly browned.
9. Serve and Enjoy:
Once roasted, transfer the potato wedges to a serving plate. Sprinkle with fresh parsley for a pop of color and added flavor. Feel free to add extra Parmesan if you’re a cheese lover!
10. Dipping Time:
Enjoy your roasted garlic Parmesan potato wedges immediately while they’re hot and crispy! They pair perfectly with ketchup or your favorite dipping sauce.
Enjoy your crispy, flavorful roasted garlic parmesan potato wedges!
Can I Use Different Types of Potatoes?
Absolutely! While russet and Yukon gold potatoes work great, you can try red potatoes or even sweet potatoes for a different flavor and texture.
Can I Make This Recipe Vegan?
Yes! Simply substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without the dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again.
Can I Add Other Seasonings?
Definitely! Feel free to customize with your favorite spices or herbs. Smoked paprika, cayenne pepper for heat, or even paprika for a sweeter taste can enhance the flavor.
