Baked Garlic Parmesan Potato Wedges are a delicious and easy side dish that everyone loves. They are crispy on the outside, soft on the inside, and packed with flavor. This recipe makes it simple to enjoy a tasty treat that’s perfect for any meal or snack.
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Why Make This Recipe
This recipe is great because it’s quick to prepare and even quicker to bake. You only need a few ingredients that you probably already have in your kitchen. Plus, who can resist the combination of garlic and Parmesan cheese? These potato wedges are a fantastic way to add a little excitement to your meals or to impress guests at your next gathering.
How to Make Baked Garlic Parmesan Potato Wedges
Making Baked Garlic Parmesan Potato Wedges is a breeze. Follow these simple steps to create a tasty dish that will have everyone coming back for more.
Ingredients:
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat your oven to 425°F (220°C).
- Wash and slice the potatoes into wedges.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the wedges in a single layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
- Remove from the oven and sprinkle with grated Parmesan cheese.
- Return to the oven for an additional 5 minutes until the cheese is melted.
- Garnish with fresh parsley if desired and serve hot.
How to Serve Baked Garlic Parmesan Potato Wedges
These potato wedges are best enjoyed hot and can be served alongside your favorite sandwich or entrée. They make a great appetizer for parties or game day. You can also dip them in ketchup, ranch dressing, or your favorite dipping sauce for added flavor.
How to Store Baked Garlic Parmesan Potato Wedges
If you have leftovers, let the potato wedges cool, then store them in an airtight container in the fridge. They will stay good for about 2-3 days. To reheat, you can pop them back in the oven for a few minutes to restore their crispiness.
Tips to Make Baked Garlic Parmesan Potato Wedges
- For extra flavor, add some herbs like rosemary or thyme to the potato mixture.
- Make sure not to overcrowd the baking sheet. This helps the wedges cook evenly and become crispy.
- If you prefer thicker wedges, adjust the baking time accordingly.
Variation
You can try different seasonings or cheeses to customize your potato wedges. For a spicy kick, add some cayenne pepper or paprika to the seasoning mix. You can also experiment with different cheeses like cheddar or mozzarella.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes like Yukon Gold or red potatoes. Just adjust the cooking time if needed.
Q: Can I make these potato wedges ahead of time?
A: Yes, you can prepare the wedges and store them in the refrigerator before baking. Bake them fresh when you are ready to serve.
Q: Are these potato wedges healthy?
A: They are healthier than deep-fried options since they are baked, but keep an eye on the oil and cheese portions if you are watching your calories.
Enjoy your delicious Baked Garlic Parmesan Potato Wedges! They’re a simple and satisfying treat that everyone will love.
Baked Garlic Parmesan Potato Wedges
Ingredients
Main ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and slice the potatoes into wedges.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the wedges in a single layer on a baking sheet.
Baking
- Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
- Remove from the oven and sprinkle with grated Parmesan cheese.
- Return to the oven for an additional 5 minutes until the cheese is melted.
Serving
- Garnish with fresh parsley if desired and serve hot.
