Garlic Parmesan Wedges (Printable Version)
Crisp, cheesy wedges packed with herbs and big garlic flavor. Everyone loves this snack or easy side dish.
# What You'll Need:
→ Potato Wedges
01 -
4 medium russet potatoes, washed and sliced into wedges
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3 tablespoons olive oil
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4 cloves garlic, chopped small
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1/2 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon dried Italian seasoning
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup Parmesan cheese, grated
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Dipping sauces you like — chipotle mayo, ranch, or aioli (optional)
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2 tablespoons chopped fresh parsley if you want to add it
# Step-by-Step Guide:
01 -
Switch the oven on to 400°F (200°C). Grab a big pan, line it with parchment or just give it a spray with oil. Cut the potatoes lengthwise, then slice each half into 3 or 4 chunky pieces.
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Toss the potato wedges in a big bowl with the olive oil, garlic, Italian seasoning, paprika, black pepper, onion powder, salt, and garlic powder. Mix until all the pieces are covered. Add in your Parmesan, give it another toss, but hold back a bit if you want to sprinkle some on top later.
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Lay out your wedges on the pan, don’t crowd them. Slide them in the oven for about 35 to 40 minutes. Flip them over halfway, so both sides get crispy. The edges should look golden and the middle should be soft.
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When they’re hot, sprinkle chopped parsley and any extra Parmesan you saved. Grab your favorite dips and enjoy right away!
# Additional Notes:
01 -
To make them crunchier, give those wedges a soak in icy water for 20 or 30 minutes, then dry them off before adding seasonings.
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Freshly grating your Parmesan makes it gooier and helps with those crispy bits, but store-bought grated cheese works if you’re in a hurry.
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Russets turn out fluffy inside and crisp on the outside. You can swap for Yukon Gold for a creamier, softer bite.
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If you’ve got leftovers, toss them on a sheet and warm in the oven at 375°F for about 5–7 minutes, or pop them in the air fryer for extra crunch.
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Try swapping out Parmesan with sharp cheddar, Asiago, or Pecorino if you want to change up the flavor.
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Kick up the heat by adding a little cayenne or crushed red pepper to the mix.
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Smoked paprika and a squeeze of lemon can both really freshen things up.