Garlic Parmesan Potato Wedges
I love potatoes in nearly every way they could be made and served. This is one of my favorites. I love garlic. I love parmesan. I love potatoes. Do you see where I'm going with this? It all makes sense. These garlic parmesan potato wedges are the perfect appetizers to serve on their own or with a delicious dipping sauce. They're fluffy on the inside and crispy on the outside. These garlic parmesan potato wedges pack a flavor punch as you get a bit of spice and saltiness. They're so good, easy to make and it's hard to eat just one.
fluffy, crispy, spicy
These garlic parmesan potato wedges are:
- very flavorful
- fluffy on the inside and crispy on the outside
- the perfect appetizer
Elements of perfect potato wedges:
There are a few elements that in my opinion are required for potato wedges to be considered perfect. It's not difficult to get there, but attention to detail is a must.
- Pre-soak: To get a crispy exterior, there are a few steps we need to take. First, we need to pre-soak the potatoes in cold water for 20-30 minutes. I can explain the science behind this but there are plenty of places online where you can get those details.
- High Heat: Along with a pre-soak, we also need high heat. Typically, high heat leads to a crispier exterior so this needs little explanation.
- Potato Selection: There are certain potatoes that are better for crispier, yet fluffy wedges. I love using Russet potatoes but red potatoes and Yukon Gold also work very well. You're looking for waxy potatoes with thin skin. Yellow potatoes tend to have low to medium levels of starch which makes them well suited for roasting and baking. All that considered that's why I love using Russet. They're easily accessible and fit the mold of what we're looking for.
- Flavor: Some people believe the only way to have flavorful and crispy potatoes is to fry them. That couldn't be further from the truth. The perfect potato wedges not only have great texture, but they're big on flavor. These wedges are exactly that.
Ingredients for my homestyle garlic parmesan potato wedges:
- Potatoes– As I mentioned above, I'm using Russett and recommend you use the same, but there are other options you can use as well.
- Olive oil – I use olive oil because I love the flavor and it has a pretty high smoking point.
- Seasonings – Let's keep it simple. I want the potatoes to shine. I add a bit of garlic and herb seasoning, Italian seasoning, paprika, salt, and pepper.
- Parmesan– I typically buy the block from the grocery store that I can grate, but you can also use pre-grated parmesan.
- Parsley –I use parsley as the herb I garnish with. Fresh flat-leaf Italian parsley is best, but you can also use dried instead. You can also use chives, thyme, or rosemary instead which go great with potatoes.
How to make Homestyle Garlic Parmesan Potato Wedges:
- Wash, Cut, and Soak Your Potatoes –Wash the potatoes really well. No need to peel. The skin will lead to more flavor and a crispier exterior. Cut the potato in half lengthwise and then cut that half in half. You'll get two large wedges. I then cut the wedges into smaller wedges so we get four wedges out of the half. Soak in cold water for 20-30 minutes. I add a bit of salt to the water too.
- Drain, Dry, and Season– Pour the potatoes into a colander and let the water drain out. Use a few paper towels to thoroughly dry the potatoes. Pour the potatoes into a large bowl and add the olive oil. Next, add in the seasonings and mix thoroughly.
- Bake- Place a wire rack over a baking sheet that is lined with aluminum foil. Pour the potatoes out into a single layer onto the wire rack. Bake at 400°F for 35-40 minutes or until the potatoes are golden brown and fork-tender on the inside.
- Garnish, Cool Slightly, and Enjoy– Garnish with fresh or dried parsley out of the oven. Sprinkle or grate the cheese on top of the wedges fresh out of the oven. I allow the wedges to cool slightly on the rack for about five or ten minutes. Serve these warm with dipping sauce or on their own.
MORE GREAT POTATO RECIPES:
Roasted Herb and Parmesan Potatoes
Kafta Bil Sanieh (Baked Kafta and Potatoes)
SHOP MY BAKING ESSENTIALS:
https://www.amazon.com/shop/fayesfood
Homestyle Garlic Parmesan Potato Wedges
Flavorful and crispy garlic parm potato wedges
Ingredients
Potatoes
- 4 Russet Potatoes washed and cut into wedges
- Cold water to cover
- small pinch of sea salt
Olive Oil
- ¼ cup olive oil
Seasonings
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- sea salt to taste
- black pepper to taste
Garnish
- ½ cup parmesan finely grated
- salt and pepper if needed
- ¼ cup flat-leaf Italian parsley finely chopped or 1 tablespoon dried parsley
Instructions
- Wash, Cut, and Soak Your Potatoes –Wash the potatoes really well. No need to peel. The skin will lead to more flavor and a crispier exterior. Cut the potato in half lengthwise and then cut that half in half. You’ll get two large wedges. I then cut the wedges into smaller wedges so we get four wedges out of the half. Soak in cold water for 20-30 minutes. I add a bit of salt to the water too.
- Drain, Dry, and Season– Pour the potatoes into a colander and let the water drain out. Use a few paper towels to thoroughly dry the potatoes. Pour the potatoes into a large bowl and add the olive oil. Next, add in the seasonings and mix thoroughly.
- Bake- Place a wire rack over a baking sheet that is lined with aluminum foil. Pour the potatoes out into a single layer onto the wire rack. Bake at 400°F for 35-40 minutes or until the potatoes are golden brown and fork-tender on the inside.
- Garnish, Cool Slightly, and Enjoy– Garnish with fresh or dried parsley out of the oven. Sprinkle or grate the cheese on top of the wedges fresh out of the oven. I allow the wedges to cool slightly on the rack for about five or ten minutes. Serve these warm with dipping sauce or on their own.
Video
Notes
- Serve warm on their own or with a dipping sauce.
- You can use Yukon Gold or Red potatoes instead
