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Baked garlic Parmesan potato wedges transform humble potatoes into crispy, golden delights that rival any restaurant version. After years of perfecting this recipe, I've discovered that the secret lies in the perfect balance of seasonings and proper baking technique to achieve that coveted crispy exterior while maintaining a fluffy interior.
During a family gathering, these wedges disappeared faster than the main course. The combination of garlic, Parmesan, and perfectly crispy potatoes proves irresistible every time.
Essential Ingredients and Selection Tips
- Russet Potatoes: Choose firm, unblemished potatoes of similar size for even cooking
- Olive Oil: Good quality oil makes a difference in flavor and crispiness
- Parmesan Cheese: Freshly grated provides better flavor and texture than pre-grated
- Garlic Powder: Provides even coverage without burning like fresh garlic
- Italian Seasoning: Use fresh herbs when possible for optimal flavor
- Salt: Kosher salt adheres better than table salt
Detailed Cooking Instructions
- Potato Preparation:
- Start with thoroughly washed and dried potatoes. Cut each potato lengthwise into wedges of equal size - I typically get 8 wedges per potato. Consistent size ensures even cooking and prevents some pieces from burning while others remain undercooked.
- Seasoning Process:
- Toss the wedges with oil first to create a base for the seasonings to adhere to. Mix dry ingredients separately before adding to ensure even distribution. The Parmesan should be added last to create a perfect cheesy coating.
- Baking Management:
- Arrange wedges skin-side down with space between each piece - this allows hot air to circulate and creates maximum crispiness. The initial high heat helps develop a golden crust, while the interior becomes tender and fluffy.
My grandmother always soaked her potato wedges in cold water first to remove excess starch. After trying both methods, I've found this extra step really does create an even crispier exterior.
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Temperature Control
Through countless batches, I've discovered that 200°C (400°F) is the perfect temperature for achieving that golden-brown exterior while keeping the inside fluffy. If your wedges aren't browning enough, move them to a higher oven rack for the last few minutes.
Serving Suggestions
I love serving these alongside homemade ranch dressing or garlic aioli. They're perfect with grilled meats, burgers, or as a party appetizer. For an extra touch, sprinkle with fresh Parmesan and parsley just before serving.
Storage Solutions
While best served fresh, leftovers can be stored in an airtight container. To reheat, place them in a single layer in a hot oven or air fryer - never microwave, as this makes them soggy.
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These baked garlic Parmesan potato wedges have become my signature side dish. They prove that simple ingredients, treated with care and attention to detail, can create something truly memorable that brings people together.
Frequently Asked Questions
- → What makes potato wedges crispy?
- Drying potatoes thoroughly, using enough oil, and arranging them skin-side down helps develop crispy edges.
- → Which potatoes work best?
- Russet potatoes give the crispiest outside and fluffiest inside due to their high starch content.
- → Can I prep these ahead?
- Cut potatoes up to 24 hours ahead and store in cold water. Dry thoroughly before seasoning and baking.
- → How do I reheat leftovers?
- Reheat in a 375°F oven for 5-10 minutes to restore crispiness. Avoid microwaving as they'll get soggy.
- → What dips pair well?
- Try ranch, garlic aioli, marinara sauce, or honey mustard. The wedges are also great with just ketchup.