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This homemade potato wedge creation turns ordinary potatoes into crunchy, cheese-covered treats that vanish quickly from my table. When the garlic and Parmesan smells start floating through my home, everyone shows up in the kitchen before I've even pulled them from the oven.
I came up with these wedges when my children wanted French fries all the time, but I needed a healthier choice. They soon became our must-have Friday food with hamburgers or some grilled chicken pieces.
Ingredients
- Russet potatoes: Picked for their starch levels that make the outside super crunchy
- Olive oil: Creates that golden outside while adding some good fats
- Garlic powder: Gives each bite amazing flavor without burning like fresh garlic can
- Italian seasoning: Adds herb flavors that really work well with potatoes
- Parmesan cheese: Makes a crunchy layer and brings rich flavor that makes these wedges special
- Salt: Boosts all other flavors and helps pull moisture out for extra crunch
Step-by-Step Instructions
- Prepare the potatoes:
- Slice cleaned and completely dried russet potatoes into equal wedges. Getting them totally dry before adding oil is crucial for crunchiness instead of them steaming in the oven.
- Season generously:
- First coat wedges with olive oil so seasonings will stick. Then add the garlic powder, Italian seasoning, salt, and finish with Parmesan cheese. Always use freshly grated Parmesan instead of the container stuff for better taste and melting.
- Arrange for optimal crispiness:
- Set each wedge with skin facing down and leave space between them on the baking tray. If they're too close, they'll steam rather than roast, and won't get that crunchy outside we want.
- Bake with patience:
- Give them the full 35 minutes and flip them once halfway. They need time to get that perfect golden outside and soft inside. They're done when they look deep gold and a fork slides in easily.
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What I love most about these wedges is watching the Parmesan turn into little crunchy spots that brown on the baking sheet. I always grab those extra crispy bits before anyone else sees them. They remind me of my grandma's potato dishes where everyone fought over those browned cheesy edges.
Perfect Pairings
These garlic Parmesan wedges go great with hamburgers, steaks, or chicken off the grill, but they're also fantastic as starters with dips. My family really loves them with homemade ranch or spicy mayo with sriracha. They even work well on a snack board with other finger foods when friends come over.
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Storage Solutions
Let any extra wedges cool all the way before putting them in a sealed container in the fridge for up to 3 days. To warm them up, put them on a baking sheet in a 375°F oven for about 10 minutes until hot and crispy again. Don't use the microwave as it'll make them soft and sad.
Customization Options
This dish works great as a starting point for changes. Try using taco seasoning instead of Italian herbs and cheddar instead of Parmesan for a Mexican feel. Or add some rosemary and thyme with gruyere for a French touch. During the holidays, I sometimes add a bit of smoked paprika and cayenne for friends who like a little heat.
FAQs About the Recipe
- → What type of potatoes work best?
Go for Russet potatoes because their starchy makeup gives you that awesome combo of crunchy outside and fluffy inside when they're baked.
- → Can I make these ahead of time?
You can totally prep the wedges early and keep them raw in your fridge. Just pop them in the oven when you're ready to eat them.
- → How can I make them extra crispy?
Make sure every wedge gets a good coating of oil and don't crowd them on the baking tray. They need space to get crunchy all around.
- → What sauces pair well with these wedges?
Try dipping them in blue cheese dressing, regular ketchup, melty queso, or sweet honey mustard.
- → Can I substitute Parmesan cheese?
You can swap in Pecorino Romano or try nutritional yeast if you want something different but still tasty.