Baked Garlic Parmesan Potato Wedges

– This easy recipe for Baked Garlic and Parmesan Potato Wedges will blow your mind with its simplicity and fantastic flavour! They make a great side dish or appetizer for the holidays!

Try these other side dishes with your favourite dishes: Bacon and Avocado Potato Salad, the best sweet and creamy macaroni salad, and roasted garlic and lemon broccoli and cauliflower.

– French fries are my weakness. Often my younger brother and I, who have a very high metabolism, make midnight fries at Wendy’s/Carls Junior/Mickey-Ds/ which is open at this unattractive time. I have tried to fight my addiction as an adult by only ordering fries here and there when I eat out, instead of following the “fries with everything” motto that I have supported for 20 years.

– When my siblings and I went for breakfast on iHop, I ordered chicken strips and fries. Pancakes are great, but they don’t beat french fries and ketchup.

– These days, like I said, I’m trying to order fries less often – for obvious health reasons. Often I just share with my husband, he doesn’t hesitate to give some away. Or 60%. He’s great like that.

– And when I crave a variety of fries while I’m sweating at home, I usually make my own fries instead of going to a take-out order.

“One medium fry, please”.

“Yes, that will be all”.

Baked Garlic Parmesan Potato Wedges

Ingredients:

– 3-4 large russet potatoes, cut into quarters

– 4 tablespoons of olive oil

– 2 teaspoons of salt

– 2 teaspoons of garlic powder

– 2 teaspoons of Italian seasoning

– ½ cup of grated parmesan cheese

Optional: fresh parsley (or cilantro), ranch sauce or blue cheese for dipping

Instructions:

Step 1:

– Preheat oven to 375.

Lightly grease a large baking sheet and set aside.

Step 2:

– Place potato wedges in a large bowl.

Drizzle with olive oil and toss to coat.

In a small bowl, whisk together salt, garlic powder and Italian seasoning.

Sprinkle grated cheese over potato quarters, stirring to coat, then sprinkle with seasoning mixture.

Step 3:

– Place the potato quarters on the prepared baking sheet in a single layer, skin side down.

Bake for 25 – 35 minutes until fork tender and golden brown.

Sprinkle with freshly chopped parsley and dressing for dipping.

Notes:

Potato Choice:

Russet Potatoes: Ideal for wedges due to their starchy, fluffy interior. They crisp up nicely when baked. You can use other types of potatoes, but adjust cooking times as needed.

Cutting Potatoes:

Uniform Size: Cut potatoes into uniform wedges to ensure even cooking. If wedges are too thick, they may take longer to cook; if too thin, they may become too crisp or burn.

Olive Oil:

Coating: Ensure all potato wedges are evenly coated with olive oil for a crispier texture. You can use a large bowl or a resealable plastic bag to toss them.

Seasoning:

Garlic Powder: Provides a strong garlic flavor. For a more subtle garlic taste, you can use garlic salt or fresh minced garlic instead.
Italian Seasoning: A blend of herbs like basil, oregano, and thyme. Adjust according to your taste preferences.

Cheese:

Parmesan Cheese: Grated Parmesan melts and crisps up nicely on the wedges. For a more intense cheese flavor, consider using freshly grated Parmesan.

Baking:

Single Layer: Place the wedges in a single layer on the baking sheet to ensure they bake evenly and get crispy. Avoid overcrowding the pan.
Flipping: For even browning, you can flip the wedges halfway through baking.

Optional Garnishes:

Fresh Parsley or Cilantro: Adds a fresh, vibrant touch. Parsley complements the flavor well, but cilantro can add a different twist.
Dipping Sauces: Ranch or blue cheese dressing pairs nicely with the savory wedges. You can also serve them with a spicy ketchup or aioli.

Temperature and Time:

Oven Temperature: Baking at 375°F provides a balance between crisping the exterior and cooking the interior without burning.
Cooking Time: The range of 25-35 minutes depends on the thickness of the wedges and individual oven performance. Check for doneness with a fork.

Storage:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain crispiness.
Freezing: You can freeze the wedges before baking. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Healthier Alternatives:

Reduced Oil: Use less olive oil or a cooking spray for a lighter option.
Cheese Substitutes: For a lower-calorie option, use a reduced-fat Parmesan cheese or nutritional yeast for a cheesy flavor without the fat.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of potato?

Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes.

However, russet potatoes are preferred for their starchy texture, which helps the wedges become crispy.

How can I make the potato wedges extra crispy?

To get extra crispy wedges, make sure the potato pieces are evenly coated with olive oil and spread out in a single layer on the baking sheet.

For added crispiness, you can broil them for the last 2-3 minutes of baking, but keep a close eye to avoid burning.

Can I prepare the wedges in advance?

Yes, you can prepare the potato wedges in advance.

After coating them with olive oil and seasoning, store them in the refrigerator for up to 24 hours.

Bake them as instructed when ready to serve.

What if I don’t have Italian seasoning?

If you don’t have Italian seasoning, you can use a combination of dried basil, oregano, thyme, and rosemary.

You can also use other seasoning blends that you have on hand, such as herbes de Provence.

Can I use a different type of cheese?

Yes, you can use other cheeses like cheddar, mozzarella, or even a blend of cheeses.

Parmesan cheese adds a distinctive flavor and crispiness, but other cheeses will work too.

How do I make this recipe dairy-free?

To make the recipe dairy-free, omit the Parmesan cheese or use a dairy-free cheese substitute.

Nutritional yeast can be used as an alternative to provide a cheesy flavor without dairy.

Can I freeze the potato wedges?

Yes, you can freeze the uncooked, coated potato wedges. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

What should I do if the wedges are not cooking evenly?

If the wedges are not cooking evenly, make sure they are arranged in a single layer on the baking sheet without overlapping.

If some are thicker than others, they may need additional time or a slight adjustment in position on the baking sheet.

Can I use a different oil besides olive oil?

Yes, you can use other oils such as vegetable oil, canola oil, or avocado oil.

Olive oil adds flavor and helps with crispiness, but other oils will work as well.

What are some good dipping sauces for these wedges?

Popular dipping sauces for these wedges include ranch dressing, blue cheese dressing, garlic aioli, or ketchup.

You can also try a spicy sriracha mayo or a tangy barbecue sauce for variety.