My grandmother taught me how to cook a potato recipe! No frying!
Ingredients:
Four large russet potatoes
3 tablespoons olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano (optional)
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Optional dipping sauce: ketchup, ranch, or garlic aioli
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Potatoes:
Wash and scrub the potatoes thoroughly (leave the skin on for extra texture and nutrients).
Cut each potato into wedges by slicing them in half lengthwise, then cutting each half into 3 or 4 wedges, depending on the size of the potato.
Season the Potato Wedges:
In a large bowl, combine the olive oil, minced garlic, paprika, garlic powder, onion powder, oregano (if using), salt, and pepper.
Toss the potato wedges in the seasoned olive oil mixture until evenly coated.
Add the Parmesan:
Once the potatoes are coated, sprinkle in the grated Parmesan cheese and toss again, ensuring each wedge gets a nice Parmesan coating.
Arrange on the Baking Sheet:
Spread the potato wedges in a single layer on the prepared baking sheet, making sure they aren’t overlapping. This allows them to crisp up evenly.
For extra crispiness, place the wedges skin side down.
Bake the Potato Wedges:
Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
You can broil them for the last 2-3 minutes for an extra crispy finish, but keep an eye on them to avoid burning.
Garnish and Serve:
Once the wedges are crispy and cooked through, remove them from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness.
Serve hot with your favorite dipping sauce.
Optional Variations:
Spicy Parmesan Wedges: Add ½ teaspoon of cayenne pepper or red chili flakes to the seasoning mix for a spicy kick.
Herbed Potato Wedges: Mix in some dried rosemary or thyme with the Parmesan and garlic for a fragrant, herby twist.
Cheesy Loaded Wedges: After baking, sprinkle with extra shredded cheddar cheese and broil for 1-2 minutes until melted, then top with sour cream and chopped bacon for loaded potato wedges.
Tips for Perfect Potato Wedges:
Use starchy potatoes like russets, as they crisp up beautifully when baked.
Soak the potatoes in cold water for 30 minutes before baking to remove excess starch, which helps make them extra crispy.
Space them out: Ensure the wedges are not crowded on the baking sheet. Overcrowding will steam the potatoes instead of roasting them, resulting in less crispiness.
Pairing Suggestions:
Crispy Parmesan garlic potato wedges are the perfect side dish to burgers, grilled chicken, or steak. They also make a fantastic snack on their own, served with dips like ranch, garlic aioli, or marinara sauce.
