These crispy baked garlic parmesan potato wedges are a tasty treat! Coated with garlic and parmesan, they turn out golden and delicious, perfect for snacking or as a side with your meal.
Honestly, these wedges are so good; you’ll want to eat them all! I love dipping them in my favorite sauce while watching a movie. They’re super easy to make, so you can enjoy them anytime!
Key Ingredients & Substitutions
Potatoes: For this recipe, Russet or Yukon Gold potatoes work best due to their starchy texture, which makes them nice and fluffy inside. If you’d like, you can swap them for red potatoes or sweet potatoes for a different flavor. Just remember that sweet potatoes will change the overall taste.
Garlic: Fresh garlic is a must for that punch of flavor. If you’re short on fresh garlic, feel free to use 1 teaspoon of garlic powder instead, but I really love the aroma and taste of freshly minced garlic.
Olive Oil: Olive oil adds a lovely richness. If you’re out of olive oil, grapeseed oil or avocado oil can be used. They both have high smoke points and work great for roasting.
Parmesan Cheese: Grated Parmesan cheese gives a salty, nutty flavor. If you don’t have Parmesan, Pecorino Romano is a good substitute. You can even try nutritional yeast for a dairy-free option, but the flavor will differ.
Breadcrumbs: I recommend using Italian seasoned breadcrumbs for added flavor. If you don’t have them, plain breadcrumbs will work too; you can just add a little extra oregano or Italian seasoning to mimic the taste.
How Do I Get My Potato Wedges Extra Crispy?
To achieve that perfect crispy exterior on your potato wedges, there are a few techniques to keep in mind:
- First, make sure to cut the wedges evenly. This helps them cook at the same rate and prevents some from being soggy.
- Preheating your oven is crucial! A hot oven ensures the wedges start cooking immediately and will get that crispy finish.
- Don’t overcrowd the baking sheet. Giving each wedge space allows hot air to circulate, leading to crispiness.
- Flipping the wedges halfway through cooking ensures even browning on both sides.
Following these steps will help you perfect your baked potato wedges every time!
How to Make Baked Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
For The Potato Wedges:
- 4 medium potatoes (Russet or Yukon Gold)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
For The Coating:
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably Italian seasoned)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This scrumptious recipe takes about 10 minutes to prep and 30-35 minutes to bake, for a total of around 45 minutes. In no time, you’ll have crispy, golden potato wedges ready for dipping or snacking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will help the potato wedges cook evenly and become nice and crispy. To make cleanup a breeze, line a baking sheet with parchment paper.
2. Prepare the Potatoes:
Wash and scrub the potatoes well to remove any dirt. Once clean, cut each potato in half lengthwise, and from there, cut each half into 4 wedges. You want them to be about the same size so they roast evenly.
3. Season the Wedges:
In a large bowl, mix the olive oil, minced garlic, salt, black pepper, and oregano together. Add the potato wedges to this mixture and toss them well so they are completely coated in the seasoning.
4. Mix the Coating:
In another bowl, combine the grated Parmesan cheese and breadcrumbs. This cheesy mixture will give your wedges that delicious, crispy texture.
5. Dredge the Wedges:
Take each potato wedge and dredge it in the Parmesan and breadcrumb mixture. Press lightly so the coating sticks well to the potatoes. This is where the magic happens!
6. Bake the Wedges:
Now, place the coated potato wedges on the prepared baking sheet in a single layer. Make sure there’s space between the wedges so they can get crispy all around. Pop them into the oven!
7. Cooking Time:
Bake the potato wedges for 30-35 minutes, flipping them halfway through. Keep an eye on them until they turn golden brown and crispy.
8. Garnish and Serve:
Once done, take the baking sheet out of the oven. Sprinkle the wedges with chopped fresh parsley for a pop of color before serving. Enjoy your deliciously crispy Baked Garlic Parmesan Potato Wedges!
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely! Sweet potatoes make a wonderful alternative. Just be aware that they may cook a bit faster, so start checking for doneness around the 25-minute mark to avoid overcooking.
Can I Make This Recipe Gluten-Free?
Yes, you can by using gluten-free breadcrumbs instead of Italian seasoned breadcrumbs. Additionally, make sure your Parmesan cheese is labeled gluten-free, which most varieties are!
How to Store Leftover Potato Wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 375°F (190°C) for about 10-15 minutes to get them crispy again.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan on hand, you can use Pecorino Romano for a similar flavor, or nutritional yeast for a dairy-free option. Just adjust the amount to taste as some alternatives may be saltier!
