These roasted garlic parmesan potato wedges are crispy on the outside and soft on the inside. Topped with cheesy goodness and a savory garlic flavor, they’re hard to resist!
I love how easy they are to make! Just chop, season, and roast until they are nice and golden. Perfect as a snack or a side dish – I often eat them right off the baking tray! 😋
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are great for this recipe. They offer a perfect balance of creaminess and crispiness. If you’re looking for a healthier option, try sweet potatoes for a sweeter taste!
Olive Oil: Olive oil helps achieve the crispy exterior. You can swap it with avocado oil if you prefer a higher smoke point or coconut oil for a different flavor.
Garlic: Fresh garlic is key for flavor. If you’re in a hurry, garlic powder can work in a pinch, but fresh provides a more vibrant taste.
Parmesan Cheese: Grated Parmesan brings that delicious cheesy flavor. For a vegan option, try nutritional yeast or a dairy-free cheese alternative.
Italian Seasoning: This mix adds depth. You can make your own or use the individual herbs you have on hand—oregano and basil work well together!
How Can You Make Extra Crispy Wedges?
To achieve perfectly crispy potato wedges, following a few key steps is essential:
- Cut the potatoes evenly: Aim for uniform wedges to ensure they cook evenly.
- Soak in water: If you have time, soak the cut potatoes in cold water for 30 minutes before cooking. This helps remove excess starch, leading to crisper results.
- Don’t overcrowd the pan: Place wedges in a single layer with space between them, allowing hot air to circulate and create a crispy texture.
- Flip halfway: Turn the wedges during cooking for even crisping on all sides. This simple step makes a big difference!
- Broil at the end: If you want an extra crunch, switch to broil for a minute or two at the end, but keep an eye on them to prevent burning!
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large potatoes (Yukon Gold or Russet), washed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese
For Garnish:
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
- Ketchup or your favorite dipping sauce (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 40 minutes to roast, giving you a total of about 50 minutes from start to finish. With just a little time, you’ll have delicious, crispy potato wedges ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your potato wedges will roast nicely and get that crispy texture. Line a large baking sheet with parchment paper or give it a light greasing to prevent sticking.
2. Prepare the Garlic Oil Mixture:
In a large bowl, mix together the olive oil, minced garlic, dried Italian seasoning, salt, and pepper. This mixture will coat your potato wedges with flavor!
3. Coat the Potato Wedges:
Add the potato wedges to the bowl with the garlic oil mixture. Toss them thoroughly to coat every wedge evenly. The more flavor you get on each piece, the better they’ll taste!
4. Arrange the Wedges on a Baking Sheet:
Spread the coated potato wedges out on the prepared baking sheet in a single layer. Make sure they’re not overlapping so that they can crisp up nicely as they roast.
5. Roast the Wedges:
Place the baking sheet in the preheated oven and roast the wedges for 35-40 minutes. Remember to flip the potatoes halfway through to ensure they get crispy on all sides!
6. Add the Parmesan Cheese:
When there are about 5 minutes left, sprinkle the grated Parmesan cheese evenly over the potato wedges. This will melt down and create a delicious, cheesy crust as they finish roasting.
7. Garnish and Serve:
Once they’re golden brown and crispy, remove the wedges from the oven. Sprinkle fresh parsley over them for a fresh touch. Serve immediately with ketchup or your favorite dipping sauce for a tasty treat!
Enjoy your crispy, cheesy garlic Parmesan potato wedges – perfect for snacking or as a side dish at dinner time!
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes are ideal for their texture, you can experiment with other varieties like red potatoes or even sweet potatoes for a different flavor profile.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan cheese, you can use Pecorino Romano for a sharper taste or nutritional yeast for a vegan option that offers a cheesy flavor without dairy.
How Should I Store Leftovers?
To store leftovers, let the potato wedges cool down, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain their crispiness!
Can I Make These Wedges Ahead of Time?
Absolutely! You can prep the potato wedges and coat them with the oil mixture a few hours in advance. Just cover and refrigerate until you’re ready to bake; they may need an extra few minutes in the oven to cook through.
