Name: Incredibly Delicious Baked Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs Russet potatoes, cut into wedges; 2 tbsp olive oil; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 tsp dried Italian herbs; 1/2 tsp salt; 1/4 tsp black pepper

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Who doesn’t love potatoes? Seriously! And when they’re crispy on the outside, fluffy on the inside, and bursting with flavor? Forget about it! These Baked Garlic Parmesan Potato Wedges are about to become your new obsession. Trust me on this one.

What makes these potato wedges so special, you ask? Well, for starters, they’re incredibly easy to make. I mean, seriously easy. And the flavor? Oh. My. Goodness. The garlic and Parmesan create this amazing crust that’s just… *chef’s kiss*. Plus, they’re baked, not fried, so you can feel a little bit better about indulging. Okay, maybe a lot better!

I started making these Baked Garlic Parmesan Potato Wedges years ago for family get-togethers, and they’re always the first thing to disappear. My cousins still request them! Honestly, I think they’re the perfect side dish for just about anything, or even as a snack on their own. You just gotta try them. They’re *that* good.

Why You’ll Love These Baked Garlic Parmesan Potato Wedges

Quick and Easy

Seriously, these are a breeze! Just chop, toss, and bake. I’m talking minimal effort, maximum flavor. You can have awesome Baked Garlic Parmesan Potato Wedges ready in under an hour.

Irresistible Garlic Parmesan Flavor

Garlic and Parmesan? Come on! It’s a match made in heaven. Savory, cheesy, and totally addictive. My favorite part is the crispy bits of Parmesan – yum!

Perfect Side Dish

These potato wedges go with *everything*. Burgers, chicken, steak… you name it! Or just serve ’em up with your favorite dipping sauce for a killer appetizer. So versatile!

Baked Garlic Parmesan Potato Wedges - detail 1

Ingredients for Baked Garlic Parmesan Potato Wedges

Alright, let’s talk ingredients! You’ll need about 2 lbs of Russet potatoes (and make sure you cut ’em into wedges!), 2 tbsp of olive oil, 2 cloves of garlic (minced, please!), and about 1/4 cup of grated Parmesan cheese. Don’t forget 1 tsp of dried Italian herbs, 1/2 tsp of salt, and 1/4 tsp of black pepper. Simple, right? That’s all there is to it!

How to Make Baked Garlic Parmesan Potato Wedges

Okay, here’s where the magic happens! Making these Baked Garlic Parmesan Potato Wedges is super easy, I promise. Just follow these steps, and you’ll be munching on crispy, garlicky goodness in no time. Don’t worry if you mess up a little – even “imperfect” potato wedges are delicious!

Preparing the Potato Wedges

First things first: grab those potatoes! Give ’em a good scrub under cold water. No need to peel ’em, I like the rustic look (and it saves time!). Now, carefully cut each potato into wedges. Aim for about 8 wedges per potato. Wanna get *really* crispy wedges? Soak ’em in cold water for about 30 minutes. This helps draw out some of the starch, which means extra crispiness later. Trust me, it’s worth it!

Seasoning the Baked Garlic Parmesan Potato Wedges

Alright, drain those potato wedges and pat ’em dry with paper towels. You don’t want soggy potatoes! Now, in a big bowl, toss the wedges with olive oil, minced garlic (I *love* garlic, so I sometimes add a little extra!), Parmesan cheese, Italian herbs, salt, and pepper. Make sure every wedge gets a good coating of that cheesy, garlicky goodness. Nobody wants a bland potato wedge!

Baking to Golden Perfection

Important! Before you do *anything* else, preheat your oven to 400°F (200°C). Now, spread the seasoned potato wedges in a single layer on a baking sheet. Don’t overcrowd the pan, or they’ll steam instead of bake. Bake for about 20-25 minutes, but here’s the secret: flip ’em halfway through! This ensures they get golden brown and crispy on both sides. You’ll know they’re done when they’re nice and golden and a fork easily pierces through. Keep a close eye on them – ovens can be tricky and you don’t want burnt edges!

Tips for the Best Baked Garlic Parmesan Potato Wedges

Want to take your Baked Garlic Parmesan Potato Wedges from “good” to “OMG!”? Of course you do! Here are a few of my favorite tips for achieving potato wedge perfection. These are simple, but they make a HUGE difference, trust me.

Achieving Maximum Crispiness

Remember that soaking trick I mentioned earlier? Don’t skip it! Also, make sure your oven is nice and hot – a higher temperature helps create that crispy exterior we all crave. I sometimes even blast them under the broiler for the last minute or two (but watch them *carefully*, they can burn quickly!).

Don’t Overcrowd the Pan

This is a big one! If you pile the potato wedges on top of each other, they’ll steam instead of bake, and you’ll end up with soggy wedges. Nobody wants that! Make sure they’re in a single layer with a little space between each wedge for maximum crispiness. If you need to, use two baking sheets!

Variations for Your Baked Garlic Parmesan Potato Wedges

Okay, so you’ve mastered the basic Baked Garlic Parmesan Potato Wedges recipe? Awesome! Now, let’s get a little crazy and try some fun variations. The possibilities are endless, really! Don’t be afraid to experiment and find your own perfect twist. My family loves it when I change things up a bit!

Spice It Up

Want a little kick? Sprinkle some red pepper flakes or a pinch of cayenne pepper into the seasoning mix before baking. Trust me, it adds a nice little zing! Careful though, a little goes a long way.

Cheese Variations

Parmesan is classic, but why stop there? Try using Romano or Asiago cheese for a slightly different flavor. Or, for extra cheesiness, add a sprinkle of shredded mozzarella during the last few minutes of baking. Mmm!

Add Fresh Herbs

Once the potato wedges are out of the oven, sprinkle them with some fresh parsley or chives for a burst of freshness. It not only looks pretty but tastes amazing too. Fresh herbs are always a win!

Serving Suggestions for Baked Garlic Parmesan Potato Wedges

Okay, so you’ve got a batch of these amazing Baked Garlic Parmesan Potato Wedges… now what? Well, they’re super versatile! They’re amazing alongside a juicy burger or sandwich. They’re also fantastic with grilled chicken or steak. Or, you know what? Just serve ’em up as an appetizer with your favorite dipping sauces! Ranch, ketchup, aioli… the choice is yours!

Storing and Reheating Baked Garlic Parmesan Potato Wedges

Got leftovers? Lucky you! But seriously, storing and reheating these Baked Garlic Parmesan Potato Wedges the right way is key to keeping them delicious (and crispy!). Here’s what I do to keep them tasting their best.

Proper Storage

First, let those potato wedges cool down completely. Then, pop ’em into an airtight container and store them in the fridge. They’ll keep for about 3-4 days, but let’s be real, they probably won’t last that long!

Reheating Tips

Okay, whatever you do, *don’t* microwave them! Microwaving leads to soggy wedges, and nobody wants that. For the best results, reheat them in the oven or air fryer until they’re heated through and crispy again. Trust me, it’s worth the extra few minutes!

Nutritional Information

Okay, let’s talk nutrition! Now, I’m no nutritionist, but I know people like to have at least a *general* idea of what they’re eating. So, here’s the deal: the nutritional information for these Baked Garlic Parmesan Potato Wedges can vary *a lot* depending on the specific ingredients you use (like the type of olive oil or brand of Parmesan).

Also, I don’t have a fancy lab to test every single batch, so I can’t give you super precise numbers. Just keep in mind that this is an *estimate* and might not be 100% accurate. But hey, at least you have a rough idea, right? Just enjoy those potato wedges!

Baked Garlic Parmesan Potato Wedges FAQs

Got questions about these amazing Baked Garlic Parmesan Potato Wedges? I thought you might! Here are some of the most common questions I get asked, along with my tried-and-true answers. Hopefully this will help you make the *perfect* batch every time!

Can I use different types of potatoes?

Sure, you *can*, but Russet potatoes are really the best for this recipe. They have a high starch content, which helps them get super crispy on the outside and fluffy on the inside. Yukon Golds will work in a pinch, but they won’t be quite as crispy. Avoid waxy potatoes like red potatoes – they just don’t get crispy enough!

How do I get the wedges extra crispy?

Ah, the million-dollar question! Okay, remember to soak those potato wedges in cold water *before* baking – that’s key. Also, make sure your oven is hot (400°F or 200°C), and don’t overcrowd the pan! Giving those wedges plenty of space to breathe is essential for maximum crispiness. And hey, a little broiling at the end never hurt anyone (just keep a close eye on ’em!).

Can I make these ahead of time?

You bet! You can definitely prep these Baked Garlic Parmesan Potato Wedges in advance. Just cut the potatoes into wedges, toss them with the olive oil and seasonings, and store them in an airtight container in the fridge. Then, when you’re ready to bake, just pop them in the oven! You might need to add a few extra minutes to the baking time, since they’ll be cold.

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