Baked Garlic Parmesan Potato Wedges Recipe
There’s something incredibly comforting and downright addictive about the Baked Garlic Parmesan Potato Wedges. Imagine crispy, golden wedges with a wonderful crunch on the outside, tender and fluffy inside, all generously coated with fragrant garlic and nutty parmesan. Each bite bursts with savory richness, heightened by a sprinkle of fresh rosemary and just the right touch of sea salt. Whether you’re craving a snack or a side that elevates any meal, these wedges hit all the right notes and are surprisingly easy to whip up.
Ingredients You’ll Need
Getting the ingredients right is the secret to making these potato wedges sing. Each element plays a vital role—from the earthy potatoes to the sharp parmesan, and fragrant garlic to the fresh rosemary. These simple ingredients come together to create a harmony of flavors and textures that’s nothing short of magical.
- Russet potatoes: Starchy and perfect for baking, these give you that ideal crispy exterior and fluffy inside.
- Olive oil: Helps the seasonings stick and creates a beautiful golden crust when baked.
- Minced garlic: Delivers bold, aromatic flavor that infuses every wedge.
- Grated parmesan cheese: Adds savory depth and forms a deliciously crispy coating.
- Fresh rosemary: Gives a fragrant, pine-like freshness that complements the potatoes perfectly.
- Sea salt: A pinch balances the flavors and enhances the taste of every component.
- Black pepper (optional): For a subtle hint of heat and complexity.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep the potatoes
Start by scrubbing your russet potatoes clean and then cutting each one into evenly sized wedges—about six to eight wedges per potato. Uniform size ensures they bake evenly and all come out perfectly golden. No need to peel them; the skin adds a lovely texture and helps hold everything together.
Step 2: Toss with the flavorful mix
In a large bowl, combine olive oil, minced garlic, grated parmesan, and a generous sprinkle of fresh rosemary and sea salt. Add in the potato wedges and toss everything thoroughly. The oil helps the garlic and parmesan cling to the wedges, while rosemary gives a scent that’s pure joy to wake up the senses.
Step 3: Arrange for baking
Spread the coated wedges in a single, even layer on a baking sheet lined with parchment paper or lightly greased. Leaving space between wedges allows hot air to circulate, helping them crisp up rather than steam.
Step 4: Bake until golden perfection
Pop your baking sheet into a preheated oven at 425°F (220°C) and bake for about 35 minutes, flipping the wedges halfway through. This turning step is key for even browning and crispiness on all sides. When done, the wedges should be a gorgeous golden brown and smell utterly irresistible.
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
Sprinkle freshly chopped parsley or a pinch more of grated parmesan over the hot wedges for added color and flavor. A squeeze of lemon can also add a bright contrast to the richness, making every bite pop in a delightful way.
Side Dishes
These wedges pair beautifully with grilled meats, roasted chicken, or even a juicy burger. For a vegetarian feast, serve alongside a crisp salad and tangy dipping sauce like a garlicky aioli or spicy ketchup to round out the plate.
Creative Ways to Present
For a party or casual gathering, serve the Baked Garlic Parmesan Potato Wedges in a rustic basket lined with parchment paper. You can also arrange them in a colorful bowl with various dipping sauces on the side, encouraging guests to mix and match flavors. Another fun idea is to top your wedges with a dollop of sour cream and chives for a loaded wedge experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your potato wedges, store any leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days, making for a convenient and delicious snack or side ready to be reheated.
Freezing
You can freeze the cooked wedges by placing them on a baking sheet to flash freeze first, then transferring to a freezer-safe bag. This method prevents sticking and keeps them crispier after reheating. Use them within a month for best quality.
Reheating
For the crispiest texture, reheat your leftovers in a preheated oven at 375°F (190°C) for about 10-15 minutes. Avoid the microwave if you want to maintain that delightful crunch, but if you’re in a hurry, it will do the job.
FAQs
Can I use a different type of potato?
While russet potatoes are ideal for their starch content and texture after baking, you can also experiment with Yukon Golds. Keep in mind that waxier potatoes might produce less crispy wedges.
Is it necessary to use fresh rosemary?
Fresh rosemary provides a vibrant flavor that dried herbs can’t quite match, but if you only have dried on hand, use about one-third the amount. Just be aware the flavor will be less bold.
Can I make these wedges gluten-free?
Absolutely! The recipe is naturally gluten-free, making these wedges a perfect option for anyone avoiding gluten.
What dipping sauces go best with Baked Garlic Parmesan Potato Wedges?
Classic choices include garlic aioli, ranch dressing, or even a spicy sriracha mayo. The savory flavor of the wedges pairs well with creamy or tangy sauces that complement the garlic and parmesan notes.
How can I make these wedges extra crispy?
To boost crispiness, soak your potato wedges in cold water for 30 minutes before baking to remove excess starch, then dry them well. Also, don’t overcrowd the baking sheet so the wedges roast instead of steam.
Final Thoughts
Once you try these Baked Garlic Parmesan Potato Wedges, they’re bound to become a favorite go-to snack or side at your table. Their perfect balance of crunchy, fluffy, garlicky, and cheesy is simply irresistible. So grab your potatoes, gather those simple ingredients, and treat yourself to some homemade comfort that’s both easy and incredibly flavorful. Trust me, you’re going to love every bite.
