Oh my goodness, let me tell you about *baked garlic parmesan potato wedges*! These crispy, golden delights are like little hugs for your taste buds. I can’t even count how many times I’ve whipped these up as a side dish, and every single time, they steal the show! Whether it’s a casual weeknight dinner or a festive gathering, these wedges are always a hit. The aroma of garlic wafting through the kitchen? Absolutely irresistible! Plus, they’re so easy to make—just a few ingredients, and you’re on your way to potato perfection. Trust me, once you try these, you’ll wonder how you ever lived without them. Perfectly seasoned and topped with that cheesy goodness, they truly elevate any meal!
Ingredients List
- 4 large russet potatoes (washed and cut into wedges)
- 1/4 cup olive oil (for tossing and crisping)
- 1/2 cup grated parmesan cheese (for that cheesy finish)
- 4 cloves garlic (minced, because garlic makes everything better!)
- 1 teaspoon salt (to enhance all those delicious flavors)
- 1/2 teaspoon black pepper (for a little kick)
- 1 teaspoon paprika (adds a lovely depth of flavor and color)
- 2 tablespoons chopped fresh parsley (for a pop of freshness and garnish)
How to Prepare Baked Garlic Parmesan Potato Wedges
Preheat Your Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). Trust me, this step is crucial! A hot oven is what gives those potato wedges that perfect crispy exterior while keeping the insides fluffy and tender. So, go ahead and set that temperature while you prepare the rest.
Prepare the Potatoes
Next up, let’s give those potatoes some love! Start by washing the 4 large russet potatoes under cool running water to get rid of any dirt. Once they’re nice and clean, it’s time to cut them into wedges. I usually cut each potato in half lengthwise, then take those halves and slice them into wedges, aiming for about 6-8 pieces per potato. You want them to be about the same size, so they cook evenly—no one likes a mushy wedge!
Mix the Seasoning
Now, grab a large mixing bowl and let’s get that seasoning going! Pour in 1/4 cup of olive oil, then add in the minced garlic, salt, black pepper, and paprika. Give it a good stir to combine everything—make sure that garlic gets evenly distributed because it’s going to infuse those wedges with flavor!
Coat the Wedges
Time to coat those potato wedges! Toss the cut wedges into the bowl with your seasoning mix. I like to use my hands for this—just makes it easier to ensure every wedge is well-coated with that garlicky goodness. You want them to be glistening with oil and seasoning, so make sure to mix well!
Bake the Wedges
Now, it’s baking time! Lay the coated potato wedges in a single layer on a baking sheet—this helps them crisp up beautifully. Pop them in the preheated oven and bake for about 30-35 minutes. Don’t forget to turn them halfway through to ensure they cook evenly and get that golden color all around. You’ll know they’re ready when they’re crispy on the outside and tender on the inside!
Add Parmesan and Garnish
For the grand finale, sprinkle that luscious 1/2 cup of grated parmesan cheese over the wedges during the last 5 minutes of baking. This is where the magic happens! The cheese will melt and create a delightful crust that’s simply irresistible. Once they’re out of the oven, don’t forget to garnish with fresh parsley for a pop of color and flavor. And there you have it—baked garlic parmesan potato wedges that are sure to impress!
Tips for Success
Alright, let’s make sure your baked garlic parmesan potato wedges are nothing short of perfection! Here are my top tips to elevate your wedge game:
- Soak for Crispiness: If you have a bit of extra time, soak your cut potato wedges in cold water for about 30 minutes before baking. This little trick helps remove excess starch, which in turn, gives you that glorious crispiness!
- Dry Them Well: After soaking, make sure to dry the wedges thoroughly with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness, so this step is key!
- Don’t Overcrowd the Pan: Give those wedges plenty of space on the baking sheet. If they’re too close together, they’ll steam instead of bake, and nobody wants soggy potatoes!
- Season to Taste: Feel free to adjust the seasoning based on your preferences. If you love a bit more heat, add extra paprika or even some cayenne pepper for a kick. Taste the seasoning mix before adding it to the potatoes to make sure it’s just right!
- Experiment with Herbs: Don’t hesitate to switch up the fresh parsley! Try adding rosemary or thyme for a different flavor profile. Fresh herbs can really enhance the taste of your wedges!
With these tips in mind, you’ll be well on your way to making the crispiest, most flavorful baked garlic parmesan potato wedges ever. Enjoy the deliciousness!
Nutritional Information
When indulging in these baked garlic parmesan potato wedges, it’s helpful to know what you’re enjoying, so here’s a typical nutritional breakdown per serving. Keep in mind, these values are estimates and can vary based on portion size and specific ingredients used:
- Calories: 250
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 1g
- Protein: 5g
- Sodium: 500mg
- Cholesterol: 5mg
These tasty wedges are not only delicious but also pack a decent amount of fiber, making them a great choice for a side dish or snack. Enjoy them guilt-free, knowing they’re a flavorful addition to your meal!
FAQ Section
Can I use other types of potatoes for this recipe?
Absolutely! While I love using russet potatoes for their fluffy texture, you can also try Yukon Gold or red potatoes. Just keep in mind that different potatoes may change the final texture a bit, but they’ll still be delicious!
How can I make my baked garlic parmesan potato wedges extra crispy?
To achieve that perfect crunch, make sure to soak your potato wedges in cold water for at least 30 minutes before baking. This helps remove excess starch. Also, don’t forget to space them out on the baking sheet so they can crisp up nicely!
Can I prepare the potato wedges in advance?
Yes, you can! If you want to save time, you can cut and season the potatoes a few hours ahead. Just keep them in the fridge in an airtight container. When you’re ready to bake, just follow the same instructions, and they’ll be just as tasty!
What can I serve with these potato wedges?
These baked garlic parmesan potato wedges are super versatile! They make a great side for burgers, grilled chicken, or even as a tasty snack on their own. You can also pair them with your favorite dipping sauces like ranch, ketchup, or aioli for an extra treat!
How do I store leftovers?
If you happen to have any wedges left (which is rare!), you can store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, just pop them back in the oven for a few minutes to reheat and regain that crispiness!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in about 55 minutes!
- Simple ingredients that you likely already have on hand.
- Deliciously crispy on the outside and fluffy on the inside.
- Perfectly seasoned with garlic and parmesan for maximum flavor.
- Versatile side dish that pairs well with almost any meal.
- Vegetarian-friendly, making it a great option for everyone.
- Can be customized with your favorite herbs and spices!
- Great for meal prep—enjoy them fresh or as leftovers!
Storage & Reheating Instructions
If you’re lucky enough to have some baked garlic parmesan potato wedges left over, storing them properly is key to keeping that deliciousness intact! First, let the wedges cool completely before transferring them to an airtight container. This helps prevent moisture buildup, which can make them soggy. You can store them in the fridge for up to 3 days.
When it’s time to enjoy those leftovers, you’ll want to bring back that crispy texture. Preheat your oven to 400°F (200°C) and spread the wedges in a single layer on a baking sheet. Bake them for about 10-15 minutes or until they’re heated through and crispy again. If you prefer a quicker option, you can also reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes—this method works wonders for restoring that crunch!
So, whether you’re savoring them right after cooking or enjoying them a few days later, these potato wedges are sure to hit the spot!
Z nadrukami
Baked Garlic Parmesan Potato Wedges: 7 Tasty Secrets
- Całkowity Czas: 55 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
Crispy baked garlic parmesan potato wedges. Perfect for a side dish or snack.
Składniki
- 4 large russet potatoes
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instrukcje
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges.
- In a large bowl, mix olive oil, garlic, salt, pepper, and paprika.
- Add the potato wedges to the bowl and toss to coat.
- Place the wedges on a baking sheet in a single layer.
- Bake for 30-35 minutes, turning halfway through.
- Sprinkle parmesan cheese and bake for an additional 5 minutes.
- Garnish with parsley before serving.
Uwagi
- Soaking potatoes in water before baking can improve crispiness.
- Adjust seasoning to taste.
- Store leftovers in an airtight container in the refrigerator.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 40 minutes
- Kategoria: Side Dish
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 250
- Cukier: 1g
- Sód: 500mg
- Kwasy: 15g
- Nasycony tłuszcz: 2g
- Tłuszcze Nienasycone: 12g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 4g
- Białko: 5g
- Cholesterol: 5mg
Słowa kluczowe: baked garlic parmesan potato wedges, potato wedges, garlic parmesan, baked potatoes