Garlic Parmesan Potato Wedges

$To make Garlic Parmesan Potato Wedges, you will need the following ingredients: - 4 medium russet potatoes - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried Italian herbs - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup grated Parmesan cheese - Fresh parsley for garnish These simple ingredients come together to create a tasty snack. The russet potatoes give a fluffy inside, while the olive oil helps to crisp the outside. Garlic adds a burst of flavor, and the Parmesan cheese gives a savory kick. Dried Italian herbs mix well to enhance the taste. Don't forget the parsley! It adds a nice touch of color and freshness. Using fresh ingredients makes a big difference. Always scrub the potatoes well before cutting them. This helps remove dirt and adds to the taste. Fresh garlic gives more flavor than garlic powder, so I always choose minced garlic. Using high-quality Parmesan cheese improves the overall flavor of the wedges. These ingredients are easy to find at any grocery store. They are also affordable, making this dish perfect for any home cook. You can even mix and match different herbs or cheeses to make it your own! {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - Cut the potatoes into wedges. Aim for even sizes for uniform cooking. - In a large bowl, combine the potato wedges with olive oil. Toss well to coat. - Add minced garlic, dried Italian herbs, salt, and black pepper to the bowl. Mix until evenly distributed. - Spread the potato wedges on a baking sheet in a single layer. Do not overlap them; this helps them cook evenly. - Bake the wedges for 25 minutes. Turn them halfway through to ensure they crisp up nicely. - After 25 minutes, take the baking sheet out. Sprinkle grated Parmesan cheese over the hot wedges. - Return the baking sheet to the oven and bake for an extra 5-7 minutes. You want the cheese melted and golden. - Once done, take the wedges out and let them cool for a few minutes. - Garnish with fresh chopped parsley before serving for a pop of color. - Choosing the right potato For the best wedges, I love using russet potatoes. They have a fluffy inside and crisp outside. Look for medium-sized ones. They cook evenly and taste great. - Ensuring even cooking Cut your potato wedges into even sizes. This helps them cook at the same rate. Spread them out on the baking sheet. They should not touch each other. This way, they will get nice and crispy. - Garlic alternatives If you want a twist, try garlic powder instead of fresh garlic. You can also use roasted garlic for a sweeter taste. Both options give great flavor with less hassle. - Cheese variations While Parmesan is a classic choice, try using Pecorino Romano for a sharper taste. You can also mix in mozzarella for extra gooeyness. Experimenting with cheese can change the whole dish! Pro Tips Cut Evenly: Ensure all potato wedges are cut to the same size for uniform cooking and crispiness. Soak for Crispiness: Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch, which helps achieve a crispier texture. Use Fresh Garlic: For the best flavor, use fresh minced garlic instead of garlic powder; it provides a more robust taste. Experiment with Cheese: Try adding different types of cheese like cheddar or mozzarella for a unique twist on flavor. {{image_2}} You can change the taste of your garlic parmesan potato wedges easily. For a spicy kick, try adding red pepper flakes to the mix. This simple change gives your wedges a nice heat. If you want a fresh twist, use herbs like rosemary or dill. These herbs add a bright flavor that pairs well with garlic. Mixing flavors lets you enjoy these wedges in different ways. You can make these wedges fit different diets too. If you want vegan options, replace the Parmesan cheese with a vegan cheese. There are many tasty brands that melt well. For those watching carbs, try using cauliflower instead of potatoes. Cut the cauliflower into wedge shapes and follow the same steps. It gives you a low-carb version that’s still fun to eat. These adjustments let everyone enjoy the dish! To store your Garlic Parmesan Potato Wedges, first let them cool. Use an airtight container for the best results. You can keep them in the fridge for up to three days. If you want to store them longer, freeze the wedges in a single layer on a baking sheet. Once frozen, move them to a freezer bag. They can last up to three months in the freezer. When reheating, the oven is your best friend. Preheat it to 375°F (190°C). Place the wedges on a baking sheet. Bake for about 10 to 15 minutes. This method helps keep them crispy. To avoid sogginess, skip the microwave. You can also use an air fryer for a quick reheat. Set it to 350°F (175°C) and cook for about 5 to 7 minutes. This keeps your wedges nice and crunchy! Can I use other types of cheese? Yes, you can use other cheeses. Cheddar, mozzarella, or even feta work well. Each cheese gives a unique taste. Experiment and find your favorite! How do I make them extra crispy? To make your wedges crispier, soak the cut potatoes in water for 30 minutes. This step removes excess starch. After soaking, dry them well before adding oil and seasonings. Can these be made in an air fryer? Yes, you can use an air fryer! Preheat it to 400°F (200°C). Cook the wedges for about 15-20 minutes. Shake them halfway for even cooking. They will turn out perfectly crispy! This guide covers everything you need for perfect potato wedges. We discussed the best ingredients, showed step-by-step prep, and shared tips for great taste and texture. You can customize these wedges easily, whether you want spice or want to keep it low-carb. Store leftovers correctly and reheat for great flavor. Try these wedges, and you’ll impress everyone. Enjoy making them your own!$

Garlic Parmesan Potato Wedges

Crispy potato wedges seasoned with garlic and Parmesan cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 medium russet potatoes, scrubbed and cut into wedges
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried Italian herbs (oregano, thyme, basil)
1 teaspoon salt
0.5 teaspoon black pepper
0.5 cup grated Parmesan cheese
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the cut potato wedges with olive oil, ensuring they are evenly coated.
Add the minced garlic, dried Italian herbs, salt, and black pepper to the bowl. Toss the wedges again to distribute the seasonings evenly.
Spread the potato wedges in a single layer on a baking sheet. Make sure they are not overlapping for even cooking.
Bake in the preheated oven for 25 minutes, turning the wedges halfway through for even crispiness.
After 25 minutes, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese generously over the hot wedges.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and golden.
Once cooked, remove the wedges from the oven and let them cool for a couple of minutes.
Garnish with fresh chopped parsley before serving.

Notes

For extra crispiness, ensure the wedges are spread out on the baking sheet.

Keyword garlic, Parmesan, potatoes, snack