These roasted garlic parmesan potato wedges are crispy on the outside and soft on the inside, making them a perfect snack or side dish. The garlic and parmesan add so much flavor!
Whenever I make these, I can’t resist stealing a few right off the tray! 😂 Pair them with your favorite dipping sauce for an even better treat. Trust me, you’ll love them!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for wedges due to their starchy texture, making them crispy on the outside. You can substitute with red or Yukon gold potatoes if you prefer a creamier inside.
Olive Oil: This enhances flavor and helps with crispiness. You can use canola or avocado oil if you need a different option, but olive oil gives a lovely taste.
Garlic: Fresh garlic gives the best taste, but garlic powder works in a pinch. Use about 1 teaspoon of garlic powder for every clove.
Parmesan Cheese: Grated parmesan adds a salty depth. If you’re dairy-free, try nutritional yeast for a cheesy flavor or a light sprinkle of vegan cheese.
Herbs: Dried Italian seasoning is convenient, but you can mix fresh herbs like rosemary or thyme for a more vibrant flavor.
How Do I Get My Potato Wedges Extra Crispy?
Getting that amazing crispiness on your potato wedges is all about technique! Here are my tips:
- Rinse the cut potatoes in cold water to remove some starch, then dry them thoroughly with a towel before tossing with oil and seasonings. This helps them crisp up nicely.
- Don’t overcrowd the baking sheet. Give each wedge plenty of space to allow hot air to circulate around them.
- Flipping the wedges halfway ensures they cook evenly and get crispy on both sides.
- Adding the Parmesan in the last few minutes lets it melt and turn golden brown without burning.
These steps make all the difference for potato wedges that are perfectly crunchy and delicious!
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
- 4 large russet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- Optional: sour cream or ranch dressing for dipping
- Optional: ketchup for dipping
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 30 minutes to roast, making a total of about 40 minutes from start to finish. Perfect for a quick snack or a side dish to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). This will ensure your potato wedges get nice and crispy. While the oven is heating, you can prepare the potatoes!
2. Prepare the Potatoes:
Take your washed russet potatoes and slice them in half lengthwise. Then, cut each half into 3-4 wedges, depending on how thick you like them. Thinner wedges will be crispier!
3. Season the Wedges:
In a large bowl, toss the potato wedges with the olive oil, minced garlic, dried Italian seasoning, paprika, salt, and pepper. Use your hands or a spoon to make sure each wedge is nicely coated with the mixture.
4. Arrange for Roasting:
Now it’s time to arrange those seasoned wedges! Place them in a single layer on a baking sheet, making sure the cut sides are facing down. Overlapping them will prevent crisping!
5. Roast the Potatoes:
Pop the baking sheet into the preheated oven and roast for about 25-30 minutes. Be sure to flip them halfway through to get them golden brown and crispy all around!
6. Add the Parmesan:
When there are about 5 minutes left of roasting, take the wedges out and sprinkle the grated Parmesan cheese evenly over them. Return them to the oven and let the cheese melt and turn golden!
7. Finishing Touches:
Once done, carefully take the potato wedges out of the oven. Transfer them to a serving dish and sprinkle with the freshly chopped parsley for a pop of color.
8. Serve and Enjoy:
Your crispy roasted garlic Parmesan potato wedges are ready! Serve them warm alongside sour cream, ranch dressing, or ketchup for dipping. Enjoy every bite!
Can I Use Other Types of Potatoes for This Recipe?
Yes, you can use other types of potatoes like Yukon gold or red potatoes! Keep in mind that different potatoes may yield slightly different textures, but they’ll still be delicious.
What If I Don’t Have Fresh Garlic?
No problem at all! You can substitute with 1 teaspoon of garlic powder for every clove of garlic. Just mix it in with the other seasonings. While fresh garlic is ideal, garlic powder will still give you great flavor.
Can I Make These Potato Wedges in Advance?
If you want to prep ahead, you can cut and season the potatoes and store them in an airtight container in the fridge for up to 24 hours. Just make sure to toss them with oil and seasonings right before baking for the best results!
How Should I Store Leftovers?
Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes to regain some crispiness!