Description
These delightful potato wedges are crispy on the outside and fluffy on the inside, tossed in garlicky butter and topped with fresh Parmesan. Perfect for a snack or as a side dish.
Ingredients
For the potato wedges
- 4 medium Potatoes (Russet or Yukon Gold) (Russet crisps up best; Yukon provides a creamier center.)
- 2 tablespoons Olive oil (Helps the wedges brown and carry flavor.)
- 1 tablespoon Butter (melted) (Adds richness.)
- 2-3 cloves Garlic (fresh, minced) (Fresh tastes best; add garlic powder for more flavor if desired.)
- 1/3-1/2 cup Parmesan (freshly grated) (Melts better than pre-shredded.)
- 1 teaspoon Salt (For seasoning.)
- 1 teaspoon Paprika (For added flavor.)
- 1/2 teaspoon Black pepper (Adjust to taste.)
- 1/2 teaspoon Onion powder (For additional seasoning.)
- 2 tablespoons Chopped parsley or chives (For garnish.)
Instructions
Preparation
- Preheat the oven to 425°F and place a rack in the upper third.
- Soak the potato wedges in cold water for 15-30 minutes to remove surface starch.
- After soaking, rinse the wedges, pat them dry completely.
- Toss the wedges in olive oil, melted butter, minced garlic, salt, paprika, pepper, and onion powder.
Cooking
- Spread the wedges on a parchment-lined sheet pan with cut sides facing down.
- Bake for 20 minutes, then flip each wedge and bake for another 12-18 minutes until golden and crisp.
- Finish with freshly grated Parmesan and chopped parsley, tossing gently to melt the cheese.
Notes
To achieve extra crispy results, dry the wedges thoroughly after soaking and do not overcrowd the pan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Snack
- Cuisine: American