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These crunchy garlic Parmesan spuds turn plain potatoes into crispy, taste-packed treats that beat any restaurant offering. I first whipped these up while hunting for a healthier swap to french fries, and they've become my favorite side for everything from regular dinners to sports viewing parties.
I began cooking these wedges after my kid grumbled about limp delivery fries. These homemade spuds with their crunchy shell and fluffy middle quickly turned into his top pick for dinner sides.
Ingredients
- Russet potatoes: Picked mainly for their starch levels which makes the perfect crisp outer layer
- Extra virgin olive oil: Creates that golden outside while adding light flavor notes
- Salt: Brings out all the potato's natural goodness
- Garlic powder: Adds that rich taste without burning like fresh garlic might do
- Italian herb seasoning: Gives a fragrant Mediterranean taste profile
- Parmesan cheese: Makes a crunchy cheese layer that takes these wedges above regular fries
- Fresh parsley: Brings color and freshness to the finished plate
Step-by-Step Instructions
- Get the Oven Ready:
- Heat your oven to 375°F. Make sure to lightly oil a big baking tray. This stops sticking and helps get that perfect crisp outside. Just a quick spray of cooking oil works great.
- Fix the Potatoes:
- Put your potato chunks in a big bowl with plenty of room to mix them. Pour the olive oil over and use your hands to coat each piece fully. The oil helps spread heat evenly and makes that wonderful crispy shell.
- Add Plenty of Flavor:
- Mix salt, garlic powder and Italian herbs in a small bowl until they're combined well. First coat the potato pieces with grated Parmesan, tossing them gently. Then sprinkle the spice mix on top, making sure it covers all sides evenly.
- Cook Until Perfect:
- Lay the potato wedges on your oiled tray in one layer with the skin facing down. This really matters for getting them crispy all over. Cook for 25 to 35 minutes, checking after 25. They should feel soft with a fork and look golden when done.
- Add Final Touches and Eat:
- When they come out, scatter fresh chopped parsley on top for color and bright flavor. Eat them right away while hot with your favorite sauce on the side.
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My top pick in this dish has to be the Parmesan cheese. It makes this amazing tasty crust that gets nutty and a bit crunchy in the oven. The first time my niece tried them, she called them "fancy fries" and now asks for them whenever she visits.
Picking the Right Potatoes
Russets are your best bet for these wedges because they're super starchy. Go for firm ones without green spots or growths. Size matters too—bigger potatoes give you thicker, fluffier wedges while medium ones turn out crispier. I've found that cleaning them well but keeping the skin on adds both nutrients and texture.
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Tasty Dipping Choices
Though these potato wedges taste great on their own, pairing them with the right sauce makes them even better. My family loves homemade ranch, garlic mayo, or simple spicy mayo. For something extra special, try blue cheese dip with a touch of honey—it works so well with the garlic and Parmesan flavors.
Prep Ahead Tricks
You can cut the potatoes up to a day early and keep them covered in cold water in your fridge. This stops them turning brown and actually helps remove extra starch for crunchier results. Just drain and dry them completely before adding oil. The spice mix can also be made days before and kept in a sealed container.
Fixing Non-Crispy Wedges
If your wedges aren't getting crunchy enough, try these tips that have saved my potato dishes many times. First, don't pack too many on the baking sheet—crowded potatoes steam instead of crisp. Second, try drying the potatoes fully before adding oil. Lastly, for super crunchy results, warm up your baking sheet in the oven before putting the potatoes on it.
FAQs About the Recipe
- → How do I ensure the potato wedges are crispy?
For super crunchy wedges, arrange them with the skin facing down in one layer on your baking sheet and cook them at the right temperature until they're golden and you can easily poke them with a fork.
- → Can I use a different type of potato?
You can swap in Yukon Gold or red potatoes when you don't have Russets handy. Just know that Russets give you the crunchiest results because they're more starchy.
- → What can I use as a garnish besides parsley?
Fresh chives or cilantro work great instead of parsley. You might also want to throw on some extra Parmesan cheese for more taste.
- → Can these wedges be prepared ahead of time?
You can definitely cut and season your potato wedges earlier in the day, then pop them in the oven right before you need them so they'll come out nice and crispy.
- → What dips pair well with these potato wedges?
These wedges taste amazing when dunked in ranch, garlic aioli, tomato sauce, or a creamy mix of sour cream and chives for extra flavor.