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- 4 large russet potatoes - 4 tablespoons olive oil - 1 head of garlic, roasted - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste To make these wedges shine, I use russet potatoes. They are starchy and crisp up well. Scrub them clean and cut them into quarters. The garlic is key for flavor. Roasting brings out its sweet, rich taste. Wrap the garlic in foil and roast it in the oven. This makes it soft and buttery. Then, mash it up to mix with the potatoes. - ½ cup freshly grated Parmesan cheese - Fresh parsley, chopped (for garnish) Parmesan cheese adds a salty, nutty kick. I always use fresh cheese for the best taste. Sprinkle it on the wedges in the last few minutes of baking. Fresh parsley brings color and a hint of freshness. It makes the dish look and taste great. - Use a kitchen scale for precise potato sizes. - For seasonings, I recommend using measuring spoons. When measuring potatoes, look for uniform sizes. This helps them cook evenly. For seasoning, start with small amounts. You can always add more if needed. Tasting as you go is a great way to find the right balance. Check out the Full Recipe for details on making these tasty garlic Parmesan potato wedges! 1. Preheating the oven and preparing the baking sheet Start by preheating your oven to 425°F (220°C). This step is crucial for crispiness. While it heats, line a baking sheet with parchment paper. This makes clean-up easy and helps the wedges cook evenly. 2. Roasting the garlic For the roasted garlic, take a head of garlic and cut off the top. Drizzle a bit of olive oil on it. Wrap it in aluminum foil and place it in the oven. Roast for about 30 minutes, until the cloves are soft. Once cool, squeeze the soft garlic into a bowl and mash it until smooth. 3. Combining potatoes and seasoning In a large bowl, combine the quartered russet potatoes with the roasted garlic, olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Use a spoon or your hands to mix it all together. Make sure the potatoes get an even coating of all the tasty seasonings. 4. Ensuring even coating It’s key to coat all the potatoes well. This ensures that every wedge is packed with flavor. Take your time with this step. You want each piece to shine with that roasted garlic goodness. 5. Spreading potato wedges Spread the seasoned potato wedges in a single layer on your prepared baking sheet. Make sure they have space to breathe. If they are too close, they will steam instead of crisping up. 6. Flipping for even cooking Bake the wedges for 30 to 35 minutes. About halfway through, flip them over. This helps them cook evenly and become golden brown on all sides. Following these steps helps create the perfect Roasted Garlic Parmesan Potato Wedges. For the complete recipe, check out the Full Recipe. Using fresh herbs can boost flavor. Fresh oregano adds a bright taste. Dried herbs work too but lack some zing. Try adding spices like cayenne for heat or lemon zest for a fresh twist. These small changes can elevate your dish. Choose a sturdy baking sheet. A heavy one helps with even cooking. Use parchment paper for easy cleanup. It also prevents sticking. For handling, a large spatula works great. Tongs make flipping easy too. To get crispy wedges, space them out on the baking sheet. Crowding them makes them steam and soggy. Flip them halfway through cooking for even browning. If you see any soft spots, they need more time. Keep an eye on them near the end to avoid burning. {{image_2}} You can easily change the taste of your roasted garlic parmesan potato wedges. Try using different cheeses. Cheddar adds a sharp flavor, while goat cheese gives a creamy touch. Both options will elevate your snack. If you like heat, add red pepper flakes or a splash of hot sauce. This will bring a spicy kick to your wedges. Mix and match these flavors to find your favorite combination! You can make these potato wedges vegan or dairy-free with simple swaps. Use nutritional yeast instead of parmesan cheese. This gives a cheesy flavor without dairy. For a gluten-free option, you don’t need to change anything. The ingredients are naturally gluten-free. These potato wedges pair well with many dips. Sour cream is a classic choice, but BBQ sauce adds a sweet twist. You can also serve them as a side dish or appetizer. They are great for parties or cozy nights in. Enjoy them hot for the best taste! For more details, check out the Full Recipe. To keep leftover potato wedges fresh, store them in the fridge. Place them in an airtight container. This helps to keep moisture out and maintain crispness. You can also wrap them tightly in plastic wrap. This method works well too. The wedges will stay good for about 3 to 5 days. When reheating, the oven is best for crispness. Preheat it to 350°F (175°C). Spread the wedges on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps them crispy. If you use a microwave, they may turn soft. If you must use the microwave, place a paper towel under the wedges. This absorbs extra moisture. Yes, you can freeze cooked potato wedges. First, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as you can. They will last up to 2 months in the freezer. To thaw, move them to the fridge overnight. You can reheat them directly from the freezer too. Just add a few extra minutes to the baking time. For the best taste, eat them fresh whenever possible. Check out the Full Recipe for more tips! For potato wedges, I recommend using russet potatoes. They have a high starch content. This gives them a light, fluffy inside. Their skin is thick, which helps with crispiness. Yukon Gold potatoes are another good choice. They offer a buttery flavor and creamy texture. Both types hold up well when roasted. You want potatoes that can get crispy and stay fluffy inside. Roasted garlic potato wedges last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. If you freeze them, they can last for up to 3 months. To tell if they are spoiled, look for mold or an off smell. If they feel slimy, it’s best to toss them. Yes, you can prepare these wedges ahead of time. You can cut and season the potatoes a few hours before cooking. Just keep them in cold water to prevent browning. For best results, bake them fresh. If you need to reheat, warm them in the oven. This keeps them crispy and tasty. Check out the Full Recipe for more details. This blog post shared how to make tasty roasted garlic potato wedges. We covered the main ingredients and toppings, plus measuring tips for accurate seasoning. I provided step-by-step instructions for preparation, cooking, and flavor enhancements. You also learned about variations for different diets and storage options. Enjoy experimenting with these potato wedges. Bring your personal touch to the recipe. Remember, cooking is about joy and creativity. Happy cooking!

Roasted Garlic Parmesan Potato Wedges

Discover the deliciousness of Garlic Parmesan Potato Wedges! This simple recipe transforms russet potatoes into golden, crispy bites, perfectly seasoned with roasted garlic and aromatic spices. Topped with melted Parmesan cheese, these wedges are a flavorful side dish or snack. Ready in just 50 minutes, they're sure to impress! Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

4 large russet potatoes, scrubbed and quartered

4 tablespoons olive oil

1 head of garlic, roasted

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

½ cup freshly grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    Prepare the Garlic: To roast the garlic, cut the top off the head, drizzle with a little olive oil, wrap in aluminum foil, and bake for about 30 minutes until soft. Once cool, squeeze the cloves out of their skins into a bowl and mash until smooth.

      Season the Potatoes: In a large bowl, combine the quartered potatoes, olive oil, roasted garlic, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Toss until the potatoes are evenly coated with the seasoning mixture.

        Bake the Wedges: Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they have space to crisp up. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.

          Add Parmesan: In the last 5 minutes of baking, sprinkle the freshly grated Parmesan cheese evenly over the potato wedges. Return to the oven until the cheese melts and is slightly crispy.

            Garnish and Serve: Once done, remove the baking sheet from the oven. Garnish the potato wedges with freshly chopped parsley for a touch of color and freshness. Serve hot.

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4