Savory Garlic Parmesan Potato Wedges

$- 4 large russet potatoes - 3 tablespoons extra virgin olive oil - 5 cloves of garlic - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ½ teaspoon freshly cracked black pepper - ½ cup finely grated Parmesan cheese - Fresh parsley for garnish - Calories per serving: About 250 calories - Key nutrients: - Carbohydrates: 36g - Protein: 6g - Fat: 10g - Fiber: 4g These potato wedges are not just tasty; they pack some good nutrients too. The russet potatoes give you carbs to keep your energy up. Garlic adds flavor and may help with health. Parmesan cheese provides protein and calcium, making these wedges a better snack choice. Enjoying them with fresh parsley makes the dish even brighter and healthier. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This temperature makes the wedges crispy and golden. Then, line a baking sheet with parchment paper. This step helps with easy cleanup and prevents sticking. In a large mixing bowl, pour in 3 tablespoons of extra virgin olive oil. Next, add 5 finely minced garlic cloves. To this, mix in 1 teaspoon of dried oregano and 1 teaspoon of smoked paprika. Finally, sprinkle in ½ teaspoon of sea salt and ½ teaspoon of freshly cracked black pepper. Stir all the ingredients well until they blend smoothly. The smell will be amazing! Now, add the 4 large russet potatoes, cut into thick wedges, to the bowl. Use your hands or a spatula to gently toss the wedges in the garlic mixture. Make sure each wedge gets coated well. After that, spread the seasoned potato wedges in a single layer on the lined baking sheet. It’s important not to overcrowd them, as this helps them roast evenly. Place the baking sheet in the oven and bake for 25-30 minutes. Halfway through, flip the wedges with a spatula. This flipping helps them cook evenly and get crispy on all sides. In the last 5 minutes of baking, sprinkle ½ cup of finely grated Parmesan cheese over the wedges. This step gives a delightful crispy crust. When they are golden and crispy, take them out of the oven and let them cool slightly. To make your potato wedges crispy, keep them spaced out on the baking sheet. If they touch, they will steam instead of roast. Flipping them halfway through helps prevent any sogginess. This step is key for even cooking and a great texture. You can add more flavor by mixing in your favorite herbs or spices. Try fresh rosemary or thyme for a new twist. For dipping sauces, consider aioli or ranch. These pair well with the garlic and cheese, adding richness to every bite. Serve your garlic Parmesan potato wedges in a rustic bowl. You can also place them right on the baking sheet for a casual look. Garnish with fresh parsley for color and a hint of freshness. This makes your dish not only tasty but also beautiful. Pro Tips Choose the Right Potatoes: For optimal crispiness, use russet potatoes as they have a high starch content, resulting in a fluffy interior and crispy exterior. Don’t Overcrowd the Baking Sheet: Ensure the potato wedges are spread out in a single layer. Overcrowding can lead to steaming instead of roasting, preventing that desired crispiness. Experiment with Seasonings: Feel free to customize the seasoning blend to suit your taste. Try adding garlic powder or cayenne pepper for an extra kick! Serve Immediately: These potato wedges are best enjoyed fresh out of the oven while they are still hot and crispy. Pair them with your favorite dipping sauce for an irresistible treat! {{image_4}} You can change the flavor of your garlic Parmesan potato wedges. Try using different herbs. Thyme and rosemary work great. They add a fresh taste that pairs well with garlic. You can also use Italian seasoning for extra flavor. Feel free to mix and match your favorite spices! Cheese makes these wedges even better. While Parmesan is classic, you can use other cheeses too. Cheddar adds a sharp taste that many love. Feta brings a crumbly texture and a tangy kick. Experiment with different cheeses to find your favorite blend! Making these wedges fit your diet is simple. For a vegan version, swap Parmesan with nutritional yeast. It gives a cheesy flavor without using dairy. If you need gluten-free options, you’re in luck! This recipe is naturally gluten-free since it uses potatoes. Enjoy tasty wedges that suit your needs! To keep your garlic Parmesan potato wedges fresh, store them in the fridge. Allow them to cool first. Place them in an air-tight container. This keeps out moisture and air. They will stay tasty for about 3 days. To regain crispiness, use your oven. Preheat it to 375°F (190°C). Place the wedges on a baking sheet. Bake for about 10 minutes. This method helps them crisp up again. Avoid using the microwave, as it makes them soggy. To freeze, let the wedges cool completely. Arrange them in a single layer on a baking sheet. Freeze for 1-2 hours. Once frozen, transfer them to a freezer bag. Squeeze out the air before sealing. They can stay in the freezer for up to 2 months. For thawing, place them in the fridge overnight. Reheat as mentioned earlier to enjoy their crispy texture again. Bake the Garlic Parmesan potato wedges for 25-30 minutes at 425°F (220°C). This hot temperature helps them get crispy. Flip the wedges halfway through baking for even cooking. Yes, you can use other potatoes. Russet potatoes are best for their starch content. Yukon Golds also work well for a creamier texture. Red potatoes give a nice color, but they can be waxy. Try these dips for a tasty experience: - Aioli - Ranch dressing - Ketchup - Sour cream with chives - Spicy mayo These dips add extra flavor and fun to your wedges. You learned how to make tasty Garlic Parmesan Potato Wedges. You need simple ingredients and a few steps. Keep tips in mind to make them crispy and flavorful. Feel free to try different herbs, cheeses, and dips. Store and reheat them properly for the best results. I hope you enjoy making and sharing these delicious wedges!$

Savory Garlic Parmesan Potato Wedges

Crispy and flavorful potato wedges coated in 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 large russet potatoes, scrubbed clean and cut into thick wedges
3 tablespoons extra virgin olive oil
5 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
0.5 teaspoon sea salt
0.5 teaspoon freshly cracked black pepper
0.5 cup finely grated Parmesan cheese
to taste fresh parsley, finely chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a spacious mixing bowl, combine the extra virgin olive oil, minced garlic, dried oregano, smoked paprika, sea salt, and freshly cracked black pepper. Stir until blended smoothly.
Add the potato wedges to the bowl with the garlic mixture and gently toss to coat evenly.
Spread the seasoned potato wedges in a single layer on the parchment-lined baking sheet.
Bake for 25-30 minutes, flipping the wedges halfway through for even cooking.
During the final 5 minutes of baking, sprinkle the grated Parmesan cheese over the potato wedges.
Remove the potato wedges from the oven and let them cool for a couple of minutes.
Before serving, sprinkle the freshly chopped parsley over the wedges for garnish.

Notes

Serve with a dipping sauce like aioli or ranch for extra richness.

Keyword garlic, Parmesan, potato wedges, snack