What kind of potatoes are best for crispy wedges?

For the crispiest and fluffiest potato wedges, opt for starchy varieties like Russet or Yukon Gold potatoes. Their texture helps achieve that desirable crunchy exterior and soft interior.

How do I achieve maximum crispiness for my potato wedges?

The key to super crispy wedges is thoroughly drying them after washing, tossing them lightly with oil and seasonings, and baking them in a single layer at a high temperature (around 400u00b0F/200u00b0C). Flipping them halfway through ensures even browning.

Can I prepare these garlic Parmesan wedges in advance?

While best enjoyed fresh, you can cut and soak the potatoes in cold water several hours ahead, storing them in the fridge. Drain and pat them completely dry just before seasoning and baking for optimal crispiness.

What are the best dipping sauces for garlic Parmesan potato wedges?

These flavorful wedges pair wonderfully with a variety of dips! Classic options include ketchup, ranch dressing, or a creamy garlic aioli. For a little kick, try a sriracha mayo or a sweet and spicy chili sauce.

Crispy Garlic Parmesan Potato Wedges: Your New Favorite Side!

Description

These homemade potato wedges are seasoned with garlic and Parmesan, then baked until incredibly crispy and golden brown with a fluffy interior.

Ingredients

Scale

2 large Russet or Yukon Gold potatoes (about 1.5 lbs)
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash potatoes thoroughly. Cut each potato lengthwise into 6-8 wedges. For best results, soak the cut wedges in cold water for 15-20 minutes, then drain and pat them completely dry with paper towels.
Step 3: In a large bowl, combine the dried potato wedges with olive oil, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Toss well until all wedges are evenly coated.
Step 4: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they do not overlap. This is crucial for crispiness. Use a second baking sheet if necessary.
Step 5: Bake for 30-35 minutes, flipping the wedges halfway through (around the 15-18 minute mark), until they are golden brown, crispy, and tender when pierced with a fork.
Step 6: Remove from oven, sprinkle with fresh chopped parsley if desired, and serve immediately with your favorite dipping sauce.

Notes

For even more crispiness, you can lightly dust the dried potato wedges with 1 tablespoon of cornstarch before adding the olive oil and seasonings. Always ensure potatoes are completely dry before seasoning to prevent steaming.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Side Dish
Method: Baking, Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 280 kcal
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 7g
Cholesterol: 10mg