Crispy Parmesan Potato Wedges

This crispy baked garlic Parmesan potato wedges recipe transforms humble russet potatoes into restaurant-quality side dishes without deep frying. The perfect combination of crispy exterior and fluffy interior makes these wedges irresistible for any occasion.

I created this recipe when looking for a healthier alternative to my kids' favorite fast food fries. Now they request these wedges at least twice a week and even prefer them to restaurant versions. The way the cheese creates those crispy edges is absolutely magical.

Ingredients

• Russet potatoes: Perfect for their high starch content which creates that ideal crispy exterior and fluffy interior
• Extra virgin olive oil: Helps achieve golden brown perfection and adds rich flavor
• Salt: Enhances all the flavors and helps draw moisture out for maximum crispiness
• Garlic powder: Provides even garlic flavor throughout without burning like fresh garlic might
• Italian herb seasoning: Creates wonderful aromatic flavor with minimal effort
• Parmesan cheese: Shredded not grated for the best melty crispy bits throughout
• Fresh parsley or cilantro: Optional but adds bright color and fresh flavor contrast

Step-by-Step Instructions

Prep Your Oven:

Preheat your oven to 375°F and take the time to properly grease your baking sheet. A light coating of cooking spray or additional olive oil prevents sticking and helps with browning. The temperature is crucial here not too hot to burn the cheese but hot enough to create crispiness.

Season The Potatoes:

Place your sliced wedges in a large bowl and drizzle with olive oil ensuring each piece gets a light coating. In a separate small bowl combine your salt garlic powder and Italian seasoning before tossing the oiled potatoes with Parmesan cheese first then your seasoning mix. This order matters as the oil helps the cheese adhere before adding dry seasonings.

Arrange For Perfect Cooking:

Carefully arrange your wedges on the prepared baking sheet making sure they are in a single layer with the skin side down. Avoid overcrowding the pan as this will cause steaming instead of roasting. The skin side down position creates a stable base and allows the cut sides to get extra crispy.

Bake To Golden Perfection:

Bake for 25 to 35 minutes watching carefully toward the end. You want the wedges to be fork tender inside while achieving a golden brown exterior. The wide time range accounts for differences in potato size and oven variations. The cheese will create delicious crispy edges that signal they are ready.

Finish With Freshness:

Remove from the oven and immediately sprinkle with freshly chopped parsley or cilantro if using. This not only adds color but provides a fresh herb contrast to the rich savory flavors. Serve hot with your favorite dipping sauce alongside.

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I discovered that slicing the potatoes into evenly sized wedges is the true secret to perfect results. My grandmother always insisted that consistent sizing was the key to having all pieces finish cooking at the same time, and she was absolutely right. I remember her meticulously cutting each potato with what seemed like mathematical precision, and now I understand why.

Perfect Potato Selection

Russet potatoes truly shine in this recipe because of their starchy nature. When selecting potatoes, look for firm ones without sprouts or green spots. The green indicates solanine which can taste bitter and is best avoided. I find that medium to large potatoes work best as they yield wedges of the perfect thickness approximately 3/4 inch at the widest part. Too thin and they become chips, too thick and they remain undercooked in the center.

Customizing Your Seasonings

While the recipe calls for Italian seasoning, feel free to experiment with different flavor profiles. Try substituting cajun seasoning for a spicy kick, ranch seasoning mix for a tangy flavor, or rosemary and thyme for a more herbaceous profile. The basic method remains the same regardless of your seasoning choices. One of my favorite variations includes adding a small amount of smoked paprika to give these wedges a subtle smoky flavor that complements the Parmesan beautifully.

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Serving Suggestions

These potato wedges pair perfectly with nearly any protein from burgers to grilled chicken or steak. For dipping sauces, try ranch dressing, garlic aioli, sriracha mayo, or a simple ketchup. I love serving these at game day gatherings or casual dinner parties as they hold up well on a buffet table. For an extra special touch, consider creating a dipping station with several sauce options allowing guests to customize their experience.

Storage And Reheating

Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave which will make them soggy. Instead, place them on a baking sheet in a 375°F oven for 5 to 10 minutes until heated through and crispy again. You can also repurpose leftover wedges by roughly chopping them and including them in a breakfast hash or frittata for a delicious next day meal.

Frequently Asked Questions About the Recipe

→ Can I use different types of potatoes for these wedges?

Yes, while Russet potatoes are ideal for their fluffy interior and crispy exterior, you can substitute with Yukon Gold or red potatoes. Each variety will provide a slightly different texture, with Yukon Golds offering a creamier result and red potatoes holding their shape well.

→ How do I know when the potato wedges are done?

The wedges are done when they're golden brown on the outside and fork-tender on the inside. You should be able to easily pierce them with a fork without resistance. This typically takes 25-35 minutes at 375°F, but cooking times may vary depending on your oven and the size of your wedges.

→ What dipping sauces pair well with these potato wedges?

These garlic parmesan potato wedges pair wonderfully with a variety of dipping sauces including ranch dressing, sour cream, aioli, marinara sauce, or a simple mixture of ketchup and mayonnaise. For something special, try mixing mayo with a little sriracha or hot sauce for a spicy kick.

→ Can I make these potato wedges ahead of time?

While they're best served fresh from the oven, you can prepare the potatoes ahead of time. Slice the wedges and store them in cold water in the refrigerator for up to 24 hours to prevent browning. Drain and pat dry thoroughly before proceeding with the recipe. For leftovers, reheat in a 375°F oven for 10-15 minutes to restore crispiness.

→ How can I make these potato wedges crispier?

For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before cooking to remove excess starch. Pat them completely dry before tossing with oil and seasonings. You can also increase the oven temperature to 400°F for the last 5-10 minutes of baking. Ensuring the wedges aren't overcrowded on the baking sheet is also crucial for achieving maximum crispiness.

→ Can I make these wedges without parmesan cheese?

Absolutely! If you need a dairy-free option, simply omit the parmesan cheese and focus on the garlic and Italian seasonings. You could add nutritional yeast for a cheese-like flavor, or experiment with other seasonings like paprika, onion powder, or cajun spice blend to create different flavor profiles.