The Perfect Side or Snack

by

🥔 Crispy Parmesan Garlic Potato Wedges

Golden, crispy on the outside, fluffy inside, and packed with flavor. Perfect for burgers, steaks, or just snacking with a dip!

✨ Ingredients:

For 4 servings:

  • 4 medium russet potatoes (or Yukon gold)

  • 3 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika (smoked or sweet)

  • ½ tsp onion powder

  • ½ tsp dried oregano or Italian seasoning

  • ¾ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ cup freshly grated Parmesan cheese

  • 2 tbsp chopped fresh parsley (optional, for garnish)

Optional Dips:

  • Ranch, aioli, spicy mayo, or ketchup

🔪 Instructions:

1. Prep the Potatoes:

  • Wash and scrub the potatoes well (no need to peel).

  • Cut each potato in half lengthwise, then into 4 wedges per half (total of 8 wedges per potato).

2. Soak (Optional but Recommended):

  • Soak wedges in cold water for 30 minutes to 1 hour to remove excess starch — helps with crispiness.

  • Drain and pat completely dry with paper towels.

3. Season:

  • In a large bowl, mix olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper.

  • Toss the dried potato wedges in the oil mixture until fully coated.

  • Sprinkle in Parmesan and toss again gently.

4. Bake:

  • Preheat oven to 425°F (220°C).

  • Line a baking sheet with parchment paper or lightly greased foil.

  • Arrange wedges skin side down, spaced apart.

  • Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.

5. Finish:

  • Sprinkle with extra Parmesan and chopped parsley while hot.

  • Serve with your favorite dip!

🧂 Variations:

  • Spicy Kick: Add ½ tsp cayenne or chili flakes.

  • Cheesy Overload: Top with extra shredded cheese in the last 5 minutes of baking.

  • Herby Touch: Swap oregano for rosemary or thyme.

❓ Q&A: The Perfect Side or Snack – Potato Wedges

Q1: Why aren’t my wedges crispy?

A:

  • You may have overcrowded the pan or skipped soaking.

  • They need space to crisp. Soaking removes starch which helps with crunch.

✅ Tip: Always dry them well after soaking and bake at high heat with space between.

Q2: Can I make them in an air fryer?

A:
Absolutely! Air fry at 400°F (200°C) for about 20–25 minutes, shaking halfway.

✅ Bonus: They’re even crispier in the air fryer with less oil.

Q3: Do I have to soak the potatoes?

A:
Not required, but highly recommended. It improves texture and crispiness.

Q4: Can I use other types of potatoes?

A:
Yes! Yukon Golds work well and give a buttery texture. Red potatoes are okay but not as fluffy inside.

Q5: Can I prep these ahead of time?

A:
Yes. You can:

  • Cut and soak them earlier in the day.

  • Mix with oil and seasoning, then refrigerate until ready to bake.

✅ Avoid adding Parmesan until just before baking for best texture.

Q6: How long do leftovers last?

A:

  • Store in the fridge up to 3 days.

  • Reheat in the oven or air fryer at 400°F (200°C) for 5–8 minutes to crisp up again.

Q7: Can I freeze them?

A:
Yes, freeze after baking. Cool completely, spread out on a tray, then freeze. Transfer to a bag and reheat from frozen in oven or air fryer.

Q8: What dips go best with these?

A:

  • Garlic aioli

  • Spicy mayo

  • Ranch

  • Sour cream + chive

  • Cheddar cheese sauce

Leave a Comment