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These crispy Garlic Parmesan Potato Wedges bake up with a golden crunch outside and a soft center, making them a must-have on busy evenings. Plain spuds turn wildly delicious and vanish fast, all under an hour from start to finish.
My crew grabs these while they’re still hot from the tray, so I usually make a second round when we’ve got extra folks. That cheesy, herby layer turns simple wedges into a treat—and there’s nothing tough about getting it right.
Delicious Ingredients
- Russet potatoes: These guys bake up fluffy inside and crispy on the shell. Choose ones that feel firm and look clean—no weird spots.
- Extra virgin olive oil: Clears the way for major browning and crunch on the outsides. Fresh olive oil packs a tastier punch here.
- Salt: Brings out the best flavor in everything. Go for fine salt to help it spread over all the wedges.
- Garlic powder: The easy way to big garlic flavor without any burning. Smell it before you use—it should hit your nose!
- Italian herb seasoning: Loads of herby flavor. Any mix you love works, or just toss in thyme, basil, or oregano from the pantry.
- Parmesan cheese: Melts on top for all that nutty, savory goodness. Buy it in blocks and grate it fresh if you’ve got time.
- Fresh parsley: Sprinkle on last for a bright pop of color. If you only have cilantro, no problem—just use what you like.
Simple Step Guide
- Prep the Potatoes:
- Give your potatoes a good scrub, then slice them into eight long wedges each. Try to keep them all close in size so they roast up together.
- Coat the Potatoes:
- Drop the cut wedges into a big bowl. Pour on olive oil and toss so each piece gets shiny—that’s how you get crispiness.
- Mix the Coating:
- In a small bowl, stir together Italian herbs, garlic powder, and salt. Give it a sniff—the smell should be amazing.
- Add Cheese and Seasoning:
- Toss oil-slicked potatoes with grated parmesan so they’re covered, then sprinkle on your spice blend and move them around so every wedge is hit with flavor.
- Arrange on Baking Sheet:
- Place wedges, skin down, on a greased tray. Leave space between them so the air circulates and they don’t get soggy.
- Bake to Perfection:
- Bake at 375 for about 25 to 35 minutes. Flip them midway for best color. You want deep gold outsides and soft centers when you poke them.
- Finish and Serve:
- Straight from the oven, hit them with chopped parsley or any fresh herb. Serve immediately with your favorite dip and watch them disappear.
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These never last long—folks snag them straight off the baking tray. Throw them out for game night and they’ll beat every other snack to the finish line.
Leftover Storage
Let your extras cool off totally, then move to a sealed container. Pop in the fridge for up to three days. For best crunch, warm them back up in the oven or toaster oven. If you nuke them in the microwave, they’ll soften, but will still taste fab.
Swap Ideas
No russets? Yukon Gold brings a buttery middle. Sub asiago or romano for parmesan, or a vegan cheese for dairy-free eaters. Need heat? Sprinkle a pinch of smoked paprika or cayenne before popping ’em in the oven.
Tasty Serving Ideas
Serve these up next to grilled burgers or chicken, or just pile them up with a fresh, chunky lunch salad. Dips like ranch or garlicky cream are always a hit. They’re killer at brunch with eggs too—big crowd-pleaser.
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Where They Came From
You’ll spot potato wedges in cozy kitchens everywhere. This garlicky, herb-and-cheese crust borrows from Italian flavors but keeps all the American snack charm. Baking skips extra oil but sticks with what really counts—crunch and loads of flavor.
FAQs About the Recipe
- → How do I get my wedges super crispy?
Make sure the wedges all touch the tray on the skin side and don’t crowd them together. Use enough oil for even coverage. Bake until they’re a deep golden color and you’ll have all the crunch.
- → Can I use something besides parmesan?
For sure! Try some grated Pecorino Romano or toss on any hard cheese that melts and browns nicely.
- → What dips match up with these wedges?
Classic ranch or ketchup work great—if you want something different, go for a garlic mayo or even yogurt sauce. Pick your fave!
- → Could I use potatoes other than Russet?
You can swap in Yukon Golds, but Russets really nail that fluffy inside and crunchy outside since they’re so starchy.
- → Is it alright to fix these ahead of time?
You can slice and mix them with the seasoning a bit early, but bake them closer to eating time. Pop leftovers in the oven again to make them crispy again.