Get ready for some crispy goodness with these Roasted Garlic Parmesan Potato Wedges! They are bursting with flavor from roasted garlic and a sprinkle of cheesy goodness.
Honestly, these wedges are the perfect side dish. I love serving them with ketchup or ranch—because who wouldn’t want to dip these tasty treats? 😋
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon gold potatoes. They have a nice starchy texture that makes for crispy edges and soft insides. If you’re looking for alternatives, sweet potatoes can add a unique flavor twist!
Olive Oil: Extra virgin olive oil is my go-to for roasting, as it adds great flavor. If you want a lighter option, feel free to use avocado oil or another neutral oil. Coconut oil might work, but it will slightly change the flavor.
Garlic: Fresh garlic gives a richer flavor, but garlic powder is a perfect shortcut if you’re pressed for time. If you love garlic, you can always double the amount for an even stronger taste!
Parmesan Cheese: Grated Parmesan is fantastic for that salty, cheesy crunch. If you’re looking for a vegan option, nutritional yeast can be sprinkled on for a cheesy flavor without dairy.
Fresh Parsley: Fresh parsley adds a pop of color and freshness. If you don’t have fresh herbs, dried parsley works too, but use less since it’s more concentrated.
How Do I Get My Potato Wedges Extra Crispy?
A key technique for crispy potato wedges is proper cooking temperature and spacing. First, preheat your oven to 425°F (220°C) to ensure it’s hot enough right away.
- Make sure to coat the wedges well in olive oil; this helps them crisp up.
- Don’t overcrowd the baking sheet—give each wedge space. If they’re too close, they’ll steam instead of roast.
- Flipping the wedges halfway through cooking is essential to get both sides crispy.
- Finally, topping them with Parmesan right out of the oven will help it melt and stick, adding to the crunch!
Following these tips will lead you to deliciously crispy potato wedges that are hard to resist!
Roasted Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
- 4 large russet or Yukon gold potatoes, washed and cut into wedges
- 4 tablespoons olive oil
- 4 cloves garlic, minced (or 1 ½ teaspoons garlic powder if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional, for color and flavor)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried parsley)
- Cooking spray or extra olive oil for greasing baking sheet
- Optional: ketchup or ranch dressing for dipping
How Much Time Will You Need?
This delicious recipe will take about 10 minutes of prep time and 30 minutes of cooking time, so you can have these tasty potato wedges ready in just 40 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). While it’s heating up, grab a baking sheet and either line it with parchment paper or give it a light spray of cooking spray or olive oil. This will help keep the wedges from sticking.
2. Coat the Potato Wedges:
In a large bowl, toss the potato wedges with olive oil, minced garlic, salt, pepper, and paprika (if you’re using it). Make sure all the wedges are evenly coated; this step helps them crisp up nicely when roasting!
3. Spread Wedges on the Baking Sheet:
Lay the seasoned potato wedges out in a single layer on your prepared baking sheet. Be careful not to overcrowd them; giving them space will help them get wonderfully crispy.
4. Roast the Wedges:
Pop the baking sheet into the oven and roast the potato wedges for about 25-30 minutes. Make sure to flip them halfway through to ensure even cooking. You’ll know they’re ready when they’re golden brown and crispy on the edges while still tender inside!
5. Add the Parmesan and Parsley:
When the wedges are nice and crispy, take the baking sheet out of the oven. Quickly sprinkle the hot wedges with grated Parmesan cheese and chopped parsley. The heat will help the cheese melt a bit, creating a deliciously cheesy coating.
6. Final Baking:
Return the wedges to the oven for another 2-3 minutes. This extra step allows the cheese to melt completely and stick to the wedges.
7. Serve and Enjoy:
Once done, take the wedges out of the oven and let them cool slightly. Serve hot with ketchup or your favorite dipping sauce on the side. Enjoy your crispy, garlicky goodness!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon gold potatoes work best for crispy wedges, you can experiment with other varieties like red potatoes or sweet potatoes. Just keep in mind that cooking times might vary slightly based on the type you choose.
Can I Make This Recipe Vegan?
Yes! To make these wedges vegan, simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without dairy. You can also find vegan Parmesan alternatives at many grocery stores.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10-15 minutes to help restore their crispiness, or try reheating in an air fryer for a fresher texture!
Can I Make These Potato Wedges Spicier?
Definitely! If you like a bit of heat, add some cayenne pepper or red pepper flakes to the seasoning mix. You can adjust the amount based on your spice tolerance. Enjoy the kick!
