These roasted garlic parmesan potato wedges are crispy on the outside and fluffy on the inside. Tossed in garlic and sprinkled with parmesan, they are a delightful treat!
Honestly, who can resist that cheesy, garlicky goodness? I always make extra because they disappear fast. Serve them up with your favorite dipping sauce for added fun!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for potato wedges since they are starchy and crispy when roasted. If you have another type of potato like Yukon Gold or sweet potatoes, they can work too, but the texture might be slightly different.
Olive Oil: This adds flavor and helps achieve a crispy texture. You can substitute melted butter for a richer taste or avocado oil for a higher smoke point.
Garlic: Fresh garlic gives an amazing flavor. If you’re short on time, use garlic powder instead (about 1 teaspoon), but fresh is best for that strong taste!
Parmesan Cheese: This gives a lovely cheesy crust. If you need a substitute, try Pecorino Romano or nutritional yeast for a dairy-free option. Both add a great flavor!
Herbs: Dried Italian herbs offer great flavor, but feel free to mix fresh herbs like rosemary or thyme for a fresher taste. Just remember they can be stronger, so adjust the amount!
How Do I Get Crispy Potato Wedges?
Getting that perfect crispiness is key to delicious potato wedges! Here are some important steps:
- Cut Uniformly: Slice your potatoes into even wedges. This ensures they cook at the same rate.
- Toss Well: Make sure all the wedges are well coated in olive oil and seasonings. Timing is important; don’t skip the tossing step!
- Space Them Out: Arrange the wedges on the baking sheet without overlapping. This allows hot air to circulate, which helps them crisp up.
- Flip Halfway: If you have time, flip the wedges halfway through cooking for an extra crunch on all sides.
- Patience is Key: Roasting at the right temperature (425°F) and for enough time means you will achieve that beautiful, golden brown color!
With these tips, your roasted garlic parmesan potato wedges will be a hit every time!
How to Make Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
- 4 large russet potatoes (washed and cut into wedges, skin on)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or mix of dried oregano, basil, and thyme)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (optional for garnish)
- Ketchup or your favorite dipping sauce (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 35-40 minutes to cook, so you’re looking at a total of about 50 minutes from start to finish. In no time, you’ll have delicious and crispy potato wedges ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, get your oven heated up to 425°F (220°C). To make cleanup easy, line a large baking sheet with parchment paper or give it a quick spray with cooking oil.
2. Toss the Potatoes:
In a big bowl, add your potato wedges along with the olive oil, minced garlic, salt, black pepper, and dried herbs. Use your hands or a spoon to toss everything together until the wedges are nicely coated in oil and seasoning. This will help them become crispy and flavorful!
3. Arrange the Wedges:
Place the seasoned potato wedges on your prepared baking sheet in a single layer. Be sure not to overcrowd them; if they are stacked on top of each other, they won’t get crispy!
4. First Roast:
Put the baking sheet in the oven and roast the wedges for about 25 minutes. They should start to get a nice golden color by this time.
5. Add Parmesan:
After 25 minutes, carefully take the baking sheet out of the oven. Evenly sprinkle the grated Parmesan cheese over the potato wedges. This will create a delicious cheesy crust!
6. Final Roast:
Return the baking sheet to the oven and continue roasting for another 10 to 15 minutes. You want the potatoes to be golden brown and crispy, and the cheese should be melted and a bit crusty.
7. Cool and Garnish:
Once they’re done, remove them from the oven and let them cool for a couple of minutes. If you’d like, sprinkle some fresh parsley on top for a pop of color.
8. Serve:
Enjoy your warm roasted garlic parmesan potato wedges as a snack or side dish! They’re perfect for dipping in ketchup or any sauce you love.
These wedges are sure to be a hit with everyone. Happy munching!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are ideal for their fluffiness and crispiness, you can use Yukon Golds for a creamier texture or sweet potatoes for a sweeter flavor. Just keep in mind that cooking times may vary slightly!
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan, Pecorino Romano works well for a similar flavor. For a dairy-free option, you can use nutritional yeast, which adds a cheesy taste without the dairy!
Can I Make These Wedges in Advance?
Yes! You can prep the potato wedges and toss them with the oil and seasonings up to a day ahead. Just store them covered in the fridge and roast them fresh when you’re ready to serve.
How Do I Store Leftover Potato Wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 400°F (200°C) for about 10 minutes to regain their crispiness!