These Crispy Garlic Parmesan Potato Wedges are an absolute revelation for anyone who loves potatoes! Forget soggy, bland oven fries; these wedges boast an irresistibly crispy, golden-brown exterior that shatters with a satisfying crunch, giving way to a tender, fluffy interior. Each wedge is generously coated in a delectable mixture of savory grated Parmesan cheese, pungent garlic, and a medley of aromatic herbs, primarily fresh parsley, creating a flavor profile that is both robust and incredibly addictive. The magic lies in the method: par-boiling the potatoes first ensures they cook evenly and become fork-tender inside, while a specific roasting technique at a higher temperature allows the exterior to crisp up beautifully and the Parmesan to melt into a savory, golden crust.
These wedges are more than just a side dish; they often steal the show! They are wonderfully versatile, making a perfect accompaniment to a juicy steak, roasted chicken, grilled fish, or even as a satisfying snack on their own with your favorite dipping sauce. The combination of salty cheese, aromatic garlic, and earthy potatoes is a classic for a reason, but this recipe elevates it with the perfect texture contrast. The slight chewiness from the baked Parmesan, combined with the crispiness of the potato skin, creates a complex mouthfeel that keeps you coming back for more. They’re surprisingly easy to make, requiring minimal hands-on time, but yielding results that taste like they came from a gourmet kitchen. Whether you’re hosting a dinner party, preparing a family meal, or simply craving a delicious potato fix, these garlic Parmesan wedges are guaranteed to be a crowd-pleaser and become a staple in your culinary repertoire. The aroma that fills your kitchen while these are baking is simply divine, a promise of the deliciousness to come!
Ingredients:
Main Ingredients:
- 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes, scrubbed clean
For the Garlic Parmesan Coating:
- ¼ cup olive oil (extra virgin or regular)
- 4-5 cloves garlic, minced finely (or 1 ½ teaspoons garlic powder for milder flavor)
- ½ cup grated Parmesan cheese (freshly grated is highly recommended for best flavor and melt)
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, thyme)
- ½ teaspoon onion powder (optional, but adds depth)
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon salt, or to taste (Parmesan is salty, so adjust accordingly)
- 2 tablespoons fresh parsley, chopped, for garnish (and a bit mixed in if desired)
Optional Dipping Sauces:
- Ketchup
- Aioli or garlic mayonnaise
- Ranch dressing
- Marinara sauce
Instructions:
Part 1: Preparing the Potatoes
- Preheat Oven: Preheat your oven to a robust 425°F (220°C). This high temperature is crucial for achieving that desired crispiness.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper. This prevents sticking, aids in easy cleanup, and helps in achieving a crispier bottom on the potatoes. If you only have one large baking sheet, you might need to bake in two batches to avoid overcrowding, which can steam the potatoes instead of crisping them.
- Cut Potatoes into Wedges: Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds flavor, nutrition, and extra crispiness. Cut each potato lengthwise in half, then cut each half into 3 or 4 uniform wedges, depending on the size of the potato. Aim for wedges that are roughly ¾-inch thick. Uniform size ensures even cooking.
- Par-Boil the Potatoes: This is a crucial step for achieving the perfect texture – tender inside and crispy outside. Place the cut potato wedges in a large pot and cover them with cold water by about an inch. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce heat to medium and simmer for 5-7 minutes. You want the potatoes to be slightly tender but still firm, not mushy. They should be just tender enough to be easily pierced with a fork but not falling apart.
- Drain and Dry Thoroughly: Immediately drain the potatoes in a colander. This next step is very important for crispiness: allow the potatoes to steam dry in the colander for a few minutes. Then, gently transfer them to a clean kitchen towel or paper towels and pat them as dry as possible. Any excess moisture will prevent them from getting crispy. You can even let them air-dry for 5-10 minutes if time allows.
Part 2: Coating the Potatoes
- Prepare the Garlic Parmesan Mixture: In a large bowl (large enough to toss the potatoes), combine the olive oil, minced garlic (or garlic powder), grated Parmesan cheese, dried Italian seasoning, onion powder (if using), black pepper, and salt. Stir everything together until well combined.
- Coat the Potatoes: Add the par-boiled and dried potato wedges to the bowl with the garlic Parmesan mixture. Using a spatula or your hands, gently toss the potatoes until each wedge is evenly coated with the mixture. Be gentle to avoid breaking the par-boiled potatoes.
Part 3: Roasting the Wedges
- Arrange on Baking Sheets: Arrange the coated potato wedges in a single layer on the prepared baking sheets. Do not overcrowd the pan. Ensure there is space between each wedge; this allows for proper air circulation, which is essential for crispiness. If the pan is too crowded, the potatoes will steam instead of roast.
- Roast to Perfection: Place the baking sheets in the preheated 425°F (220°C) oven.
- Roast for 20 minutes.
- After 20 minutes, flip the wedges using a spatula to ensure even browning and crisping on all sides.
- Continue roasting for another 15-25 minutes, or until the potato wedges are deeply golden brown, crispy, and tender when pierced with a fork. Keep an eye on them during the last few minutes, as oven temperatures can vary. The Parmesan should be melted and slightly browned in places, forming a delicious crust.
- Final Garnish: Once roasted, remove the baking sheets from the oven. Transfer the crispy garlic Parmesan potato wedges to a serving platter. Immediately sprinkle with the fresh chopped parsley for a burst of color and fresh herbaceous flavor.
Part 4: Serving and Enjoying
- Serve Hot: These crispy garlic Parmesan potato wedges are best enjoyed immediately, straight from the oven, when they are at their crispiest.
- Dipping Options: Serve with your favorite dipping sauces on the side, such as ketchup, a creamy garlic aioli, ranch dressing, or a warm marinara.
Tips for Ultimate Crispiness:
- Don’t Skip Par-Boiling: This step starts the cooking process internally, so the potatoes don’t have to cook as long in the oven, giving the exterior more time to crisp without drying out the inside.
- Dry, Dry, Dry: After par-boiling, patting the potatoes completely dry is the single most important step for crispiness.
- Single Layer, No Crowding: Air circulation is key. If your pan is too full, use two pans or bake in batches.
- High Heat: A hot oven is necessary for roasting, not just baking, and achieving that golden-brown crust.
- Fresh Parmesan: While pre-grated Parmesan works, freshly grated Parmesan melts better and forms a superior, lacier crust.
- Flip for Evenness: Flipping halfway through ensures all sides get exposed to the direct heat and crisp up beautifully.
- Adjust Seasoning: Taste and adjust salt and pepper after cooking if needed. Remember Parmesan is salty!
These Crispy Garlic Parmesan Potato Wedges are guaranteed to become a new family favorite. Enjoy the irresistible crunch and savory flavors!