Baked Garlic Parmesan Potatoes

Baked Garlic Parmesan Potato Wedges are one of those can't-stop-snacking sides you end up making all year long. With crispy edges cheesy flavor and a punch of garlicky goodness these wedges make everything from family dinners to game-day parties more special.

The first time I served these wedges was for a chilly movie night with my family and everyone ended up hovering around the oven begging for just one more wedge before dinner.

Ingredients

• Russet potatoes: Choose large firm potatoes with smooth skins because they hold their shape well and become fluffy inside after baking
• Olive oil: Use a fruity extra virgin olive oil for richness and to help crisp up the edges
• Parmesan cheese: Freshly grated works best for flavor and melt use real Parmigiano Reggiano if you can find it
• Garlic: Freshly minced garlic is essential for punchy flavor avoid pre-minced for best results
• Salt: Opt for fine sea salt for even seasoning in every bite
• Black pepper: Freshly cracked black pepper brings warmth and balance to the cheese
• Fresh parsley: Adds brightness and color as a finishing touch pick vibrant green leaves

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit. Let it get hot while you prep so the potatoes start crisping right away.

Wash and Prep the Potatoes:

Scrub each potato well under cold water. Leave the skins on for extra flavor and nutrients. Pat dry.

Cut the Potatoes:

Slice each potato lengthwise into wedges aiming for even thickness to ensure they cook uniformly and crisp up the same.

Mix the Seasoning:

In a big bowl add olive oil minced garlic salt black pepper and half the grated Parmesan. Stir until everything forms a thick garlicky paste.

Coat the Wedges:

Add the potato wedges to the bowl with the cheese mixture. Use your hands to toss them until each wedge looks shiny and fully coated.

Arrange for Baking:

Place a sheet of parchment paper on your baking tray. Lay out the potato wedges in a single layer with the cut sides facing down for more crispness.

Bake Until Golden:

Slide the tray into your preheated oven. Bake the wedges for thirty to thirty five minutes. Halfway through flip them with a spatula so both sides get a turn to crisp.

Finish with Extra Cheese:

About five minutes before they finish baking sprinkle the rest of the Parmesan evenly over the top. Slide them back in for maximum cheesy crust.

Garnish and Serve:

Once golden and crispy lift the wedges onto a platter. Finish with a big handful of chopped parsley and serve immediately while hot and crunchy.

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There is something about the nutty rich flavor of real Parmigiano Reggiano on these wedges that keeps me making them again and again and every time I sprinkle that last bit of cheese it reminds me of my grandmother who always insisted on the good stuff

Storage Tips

Store any leftover wedges in an airtight container in the fridge for up to three days. To re-crisp them place on a baking sheet and pop into a hot oven for a few minutes. Microwaving works in a pinch but will not bring back that signature crunch.

Ingredient Substitutions

Swap sweet potatoes for a sweeter twist but be aware they will not get quite as crispy. You can also use Pecorino Romano or even a vegetarian-friendly hard cheese for a slightly different flavor profile.

Serving Suggestions

Serve these wedges as a side with roast chicken burgers or even a big green salad. I love offering them with a tangy dipping sauce like Greek yogurt mixed with lemon juice and herbs.

Cultural and Historical Context

Potatoes have long been a comfort food across many cultures and baking them into wedges with a cheesy herby crust is a classic move in Mediterranean and American kitchens. This recipe is an easy update on an old favorite that shines thanks to good ingredients.

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Recipe FAQs

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their starchy texture, which crisps up nicely during baking while staying tender inside.

→ How can I make the wedges extra crispy?

Ensure the wedges are cut evenly and spaced apart on the baking sheet. Tossing them lightly in oil helps achieve a crispy outer layer.

→ Can I prepare the wedges ahead of time?

Yes, you can coat the wedges with the seasoning mixture and refrigerate for up to a few hours before baking to let flavors meld.

→ What is the purpose of adding Parmesan cheese twice?

The first half of Parmesan helps season and coat the wedges, while the final sprinkle before finishing baking creates a golden, cheesy crust.

→ Is it necessary to leave the potato skins on?

Leaving skins on adds texture and nutrients, but peeling them is optional based on personal preference.

→ Can fresh parsley be substituted?

Yes, other fresh herbs like chives or thyme can be used, but parsley adds a fresh, mild flavor that complements the dish well.