Hey there, potato aficionado! I have to tell you about these Baked Garlic Parmesan Potato Wedges that I whipped up the other day. They’re like a little slice of heaven. Okay, maybe that’s a bit much, but they are seriously tasty. I first tried these at a friend’s BBQ and, I swear, they disappeared faster than a rabbit in a magic show. Ever since, I’ve been obsessed with getting them just right at home.
Why You’ll Love This
I make this dish whenever I need to impress without actually breaking too much of a sweat. My family goes crazy for these wedges because they’re crispy on the outside and soft on the inside (kind of like the perfect person, right?). And let’s be honest, anything with garlic and parmesan is bound to be a winner. If you’re anything like me, you might find yourself snacking on these before they even make it to the table.
What You’ll Need
- 4 large russet potatoes (sometimes I swap these for sweet potatoes if I’m feeling adventurous)
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder (or a couple of fresh cloves if you’re feeling fancy)
- 1 teaspoon of Italian seasoning (my secret weapon in the spice rack!)
- Salt and pepper, to taste
- 1/2 cup of grated parmesan cheese (honestly, any brand works fine)
- Optional: a sprinkle of paprika for a bit of heat
How to Make Them
- Preheat your oven to 400°F (okay, I admit, I sometimes forget this part until after the potatoes are prepped—oops!).
- Cut the potatoes into wedges—no need to be too precise, just aim for similar sizes so they cook evenly.
- Toss the wedges in a large bowl with the olive oil, garlic powder, Italian seasoning, and a good pinch of salt and pepper. Don’t be shy here; this is where the magic happens!
- Arrange the wedges on a baking sheet in a single layer. Trust me, overcrowding is a no-no (learned that the hard way).
- Sprinkle that lovely parmesan all over the top. And maybe sneak a taste—no one’s watching.
- Bake for about 25-35 minutes, flipping them halfway through. If they look a bit weird at the turn, don’t worry, it always seems to work out.
- Garnish with a little more parmesan or some fresh parsley if you’ve got it. And there you have it!
Notes from My Kitchen
I discovered that letting the wedges soak in cold water for 10 minutes before cooking makes them even crispier. Who knew?
Variations I’ve Tried
I once tried adding truffle oil instead of olive oil—didn’t quite have the wow factor I expected. Stick with the classics, I say!
What If You Don’t Have?
No baking sheet? Use a pizza stone, it actually works pretty well. Honestly, I once used a cast iron skillet, and it was just fine.
How to Keep Them Fresh
If there’s any left (big if), store in an airtight container in the fridge, but really, they’re best fresh out of the oven. They never seem to last more than a day here!
How to Serve These Bad Boys
We love these with a side of sour cream or some spicy sriracha mayo for dipping. It’s like the yin and yang of flavors!
Pro Tips & Lessons Learned
One time, I got impatient and cranked up the oven to 450°F thinking they’d cook faster. Spoiler: they burned. Stick to 400°F for that perfect balance.
Questions I’ve Been Asked
Can I make these in an air fryer? Absolutely, just reduce the cooking time a bit and keep an eye on them.
What if I don’t like parmesan? Try some nutritional yeast instead. Adds a nice cheesy flavor without the cheese.
Do I have to peel the potatoes? Nope! I think the skins add a nice texture. Plus, less work, right?