Baked Parmesan Garlic Potato Wedges are so incredibly easy and have the best parmesan garlic cheese flavor! These crispy wedges are roasted to perfection and guaranteed to be a huge hit!
Get ready to dip these wedges in all the favorite sauces you love! Crispy Garlic Avocado Fries (Baked), Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch or Baked Zucchini Fries are a few other healthy fries to try!
Baked Parmesan Garlic Potato Wedges
Tender, soft potatoes on one side with a hint of crispy, baked skin on the other makes for the perfect combination! These Potato Wedges are won’t last long and will be a family favorite side. Making these are simple and only a few ingredients to make every bite flavorful. I am a lover of fries and I have been craving a good fry for awhile now. I am a sucker for ordering fries if we ever have take out and they are just not as satisfying as these thick and hearty Baked Parmesan Garlic Potato Wedge.
Who doesn’t love a good fry?! I am so excited to tell you about these fries and eat them as I am typing this post up. haha. It is an ultimate favorite of mine and I just love how crispy these are yet soft on the inside for me to enjoy the perfect combination together. You are going to love these and never think about going through the drive-thru again. They only take 30 minutes to bake and they taste SO good! I am not even using any dipping sauce because the flavor is SO good!
How Do You Make Baked Parmesan Garlic Potato Wedges?
- Preheat oven to 400°. Cut each potato lengthwise in half. Cut each half into three wedges.
- In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, salt and pepper.
- Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake for 25-30 minutes until they are golden brown and crispy.
- Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.
Do You Peel the Potatoes?
In this recipe I recommend not peeling the potatoes. The best part is that thick, crispy crust to enjoy after baking.
How Do You Cut The Potato Wedges?
Place flat sides down on your cutting board. Cut again in half, length ways. This would be for very large wedges. For slightly smaller, cut in thirds, lengthways, on a 60 degree angle, from the outside of the potato to the centre line where it hits the cutting board. When slicing the wedges try to make them all the same thickness so they can bake equally.
What is a Russet Potato?
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes in the United States.
Can You Substitute the Russet Potato for another type of Potato?
Yes! Any other potato would be great with this recipe. I would recommend a white potato, red potato or a Yukon potato to substitute for this recipe.
Can You Make Potato Wedges Ahead of Time?
You will want to keep cut potatoes in water. Cover cut raw potatoes with water to stop them from turning brown. You can prepare them the night before and still have creamy white potatoes the next day.
How Do You Make Your Wedges Extra Crispy?
Soaking your raw potato wedges in hot water for 10 minutes before baking helps give the wedges more of a crispy outside.
What Goes Well with Potato Wedges?
- Chicken
- Hamburgers
- Hotdogs
- Ribs
- Sandwiches
- Steak
Want More Potato Side Dish Recipes?! Here are some!
- Creamy Parmesan Scalloped Potatoes
- Scalloped Potatoes and Ham
- Garlic Ranch Smashed Potatoes
- Dad’s Famous Mashed Potatoes
Baked Parmesan Garlic Potato Wedges
Baked Parmesan Garlic Potato Wedges are so incredibly easy and have the best parmesan garlic cheese flavor! These crispy wedges are roasted to perfection and guaranteed to be a huge hit!
- 3-4 large russet potatoes
- 1/4 c. extra virgin olive oil
- 1 tbsp. garlic powder
- 1 tbsp. Italian seasoning
- 1 tsp salt (or to taste)
- 1/4 tsp Freshly ground black pepper (or to taste )
- 1/2 c. freshly grated Parmesan
- Chopped fresh parsley (for garnish)
- Preheat oven to 400°. Cut each potato lengthwise in half. Cut each half into three wedges.
- In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, salt and pepper.
- Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake for 25-30 minutes until they are golden brown and crispy.
- Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.
from The Recipe Critic http://bit.ly/2XBWo9O
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