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Craving fries on a weeknight but don’t wanna deep fry? Try these crunchy garlic Parmesan potato wedges. The oven does all the work while you chill out. They’re crispy outside, soft inside, and finished with fresh parsley and a heap of Parmesan. Whenever I whip up a double batch for the game, they’re gone in minutes.
Once I started using both fresh and dried garlic, I never looked back. The whole kitchen smells amazing and the kids are always first in line before these even come out of the oven.
Irresistible Ingredients
- Your best dipping sauces: whip out ranch, garlic-laced mayo, or a smoky chipotle sauce for dunking
- Fresh parsley: toss some chopped parsley on at the end for a green pop and extra freshness
- Grated Parmesan cheese: covers the wedges in a salty, golden crust—use pre-grated if you’re in a rush or shred your own for that melty magic
- Black pepper: fresh cracked is ideal for a little bite and extra punch
- Salt: start with a little, then add more after roasting till the flavor pops
- Paprika: turns the potatoes a gorgeous red and brings in smoky depth—try smoked for a richer flavor
- Onion powder: gives everything a deeper, rounder taste
- Garlic powder: never too much! Doubles down on garlic flavor and spreads nice and even
- Dried Italian seasoning: gives pizza parlor vibes with oregano, basil, and thyme—make your own mix if needed
- Fresh garlic cloves: pack in the garlicky punch, or use the powdered kind when you're short on time
- Olive oil: helps the wedges crisp up; use a new bottle if you’ve got it or any neutral oil in a pinch
- Russet potatoes: go for potatoes without green spots—they’ll keep the inside nice and fluffy
Easy Step-by-Step Directions
- Garnish and Plate Up
- Straight outta the oven, add a ton of fresh parsley and even more Parmesan. Serve hot with all the dips. Don’t let ‘em cool off!
- Baking the Wedges
- Line up the wedges (skin-side down) on a sheet with parchment, leaving a little space. Blast at four hundred till golden and soft in the middle. Flip halfway through so they brown up everywhere.
- Season ‘em Well
- Grab a giant bowl and stir together olive oil, minced garlic, the dried herbs, a sprinkle of garlic and onion powder, paprika, a bit of salt, and pepper. Chuck in the potato slices and toss so everything’s covered. Mix in Parmesan last for a good layer on each piece.
- Get the Potatoes Ready
- Give the potatoes a good wash and cut lengthwise to make wedges the same size. Keeps cooking even so each one gets perfectly crunchy.
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Helpful Hints
Every time I put these on the table, my kid grabs the crunchiest one and dips it right in ranch. Sometimes she wants an extra sprinkle of cheese, swears it’s her best after-school treat.
How to Store Them
Let wedges cool and stash in a sealed container in the fridge. They’re good for around three days. Pop them in a hot oven or air fryer at three seventy-five for five to seven minutes to bring back the crisp. The microwave works if you’re in a hurry, but the wedges turn a bit soft.
Ingredient Swaps
No Parmesan? Use Asiago or Romano for a bigger kick, or sub in sharp cheddar for a cheesy twist. Sweet potatoes make things a bit sweeter and bake up faster, so check them early. Out of Italian seasoning? Just toss in dried oregano, thyme, or any blend you like. Avocado or canola oil works if you’re missing olive oil.
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What To Serve Them With
They go awesome with burgers, chicken off the grill, or any main that could use a cozy side. Dunk in spicy mayo, ranch, or a smoky ketchup. Hit them with more fresh herbs for color and extra flavor just before taking to the table.
Origins and Vibes
Wedges are classic comfort and fit right into any family meal from American diners to cafés in Europe. That Parmesan garlic combo gives them a bright, Mediterranean feel that’s still familiar for everyone.
FAQs About the Recipe
- → What’s the top potato pick for crispy wedges?
Go with russet potatoes for fluffy insides and crunchy outsides, but Yukon Golds bring a creamier bite if you like that.
- → How do I get them really crunchy?
Chop and soak the potato wedges in chilly water for a bit. Dry them totally before covering with the seasoning blend and baking.
- → Can I swap out the Parmesan for something else?
Definitely! Asiago, Pecorino, even some sharp cheddar turn these into a new treat.
- → What are good dips for these wedges?
Dunk them in ranch, whip up garlicky aioli, or try smoky chipotle mayo. Anything you love goes great here.
- → Are these ok to make ahead of time?
Yep, just let them cool off, pop them in a sealed container in the fridge, and heat them up in your oven or air fryer when you’re hungry.
- → I like heat—how do I spice things up with seasoning?
Toss in some cayenne or sprinkle red pepper flakes in with your seasonings for a kick.