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- 4 large russet potatoes - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - ½ cup grated Parmesan cheese - Fresh parsley for garnish To make crispy garlic parmesan potato wedges, start with fresh russet potatoes. These potatoes give the best texture and flavor. You will need four of them, cut into thick wedges. The olive oil adds richness and helps them crisp up nicely in the oven. Next, we add garlic. Using four cloves of minced garlic gives a deep and bold taste. Garlic powder adds an extra kick, while onion powder adds a subtle sweetness. Smoked paprika gives a nice smoky flavor that pairs well with the potatoes. Dried oregano brings an herbal note to the mix. Season with salt and pepper to enhance all the flavors. Finally, we sprinkle in half a cup of grated Parmesan cheese. This cheese melts and forms a crispy layer on top. Don't forget fresh parsley for garnish! It adds a pop of color and freshness to your dish. With these ingredients, you're set to create a delicious side that everyone will love. - Preheat the oven to 425°F (220°C). - Line a baking sheet with parchment paper. - Cut 4 large russet potatoes into wedges. - Toss the wedges with 4 tablespoons of olive oil until they are coated. - Mix in 4 cloves of minced garlic and spices. - Add 1 teaspoon of garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. - Toss again to coat the wedges evenly. - Distribute half of the ½ cup of grated Parmesan cheese over the wedges. - Arrange the wedges on the baking sheet in a single layer. - Bake for 30-35 minutes, flipping halfway for even cooking. - In the last 5 minutes, sprinkle the remaining Parmesan cheese on top. - Return to the oven until golden and crispy. To get the best crispiness, bake the wedges in a single layer. Overcrowding makes them soggy. Adjust your baking time based on your oven. Each oven is a bit different. If you find them soft, bake longer. Start with 30 minutes, then check for doneness. You can boost the flavor with extra spices. Try adding chili powder or cumin for a kick. Fresh herbs like rosemary can also add depth. When it comes to garlic, use fresh minced garlic for a strong flavor. Garlic powder gives a milder taste. You can mix both for balance. These wedges pair well with many dips. Try ranch dressing, ketchup, or a spicy aioli. They also taste great with homemade garlic sauce. For a nice touch, sprinkle fresh parsley on top. It makes the dish look bright and fresh. Serve them hot for the best experience. {{image_2}} You can make your potato wedges even more fun with some flavor twists. If you like heat, add chili flakes to your seasoning mix. Start with a pinch and taste as you go. You can also swap out the Parmesan cheese for different types. Try sharp cheddar or crumbled feta for a new flavor experience. Both will add a unique touch to your crispy wedges. Want a vegan version? Replace the Parmesan with a vegan cheese alternative. Nutritional yeast also works well for a cheesy flavor without dairy. For oil, use a light vegetable broth or apple cider vinegar instead of olive oil. This keeps your wedges tasty and light while staying plant-based. If you want to try a different method, an air fryer is perfect for crispy potato wedges. Set it to 400°F and cook for about 20 minutes. Shake the basket halfway through for even cooking. You can also grill the wedges for a smoky flavor. Just toss them in a grill basket and cook over medium heat, turning often. This adds a nice char and flavor that is hard to resist. To store leftover crispy garlic Parmesan potato wedges, place them in an airtight container. They will stay fresh in the fridge for about 3 to 5 days. When you want to enjoy them again, reheating is key. The best way to reheat is in an oven or an air fryer. Set the oven to 375°F (190°C) and bake for 10 to 15 minutes. This helps keep them crispy. If you use the microwave, they may turn soft. You can freeze baked potato wedges for longer storage. First, let them cool completely. Then, place the wedges in a single layer on a baking sheet. Freeze them for about 1 to 2 hours until firm. After that, transfer the frozen wedges to a freezer bag or container. They can last for up to 3 months in the freezer. When you’re ready to eat them, reheat the frozen wedges in the oven at 400°F (200°C) for 20 to 25 minutes. This will help restore their crispiness. Enjoy your tasty sides any time! To get crispy potato wedges, bake them for 30 to 35 minutes at 425°F. Flip them halfway to ensure they cook evenly. This method gives you a golden, crunchy exterior. Yes, you can use other potatoes like Yukon Gold or red potatoes. They may be a bit creamier but will still taste good. Just remember to cut them into wedges for even cooking. Absolutely! All the ingredients in this recipe are gluten-free. Just ensure any added dips or sauces are also gluten-free. It's easy to enjoy this dish without worrying about gluten. These wedges taste great with several dips. Try ranch dressing, garlic aioli, or a spicy ketchup. You can also use a creamy cheese dip for extra flavor. To make your wedges extra cheesy, add more Parmesan cheese. You can also mix in other cheeses like cheddar. Just sprinkle them on during the last few minutes of baking for that melty goodness. You now have a great recipe for crispy garlic Parmesan potato wedges. We covered ingredients, step-by-step instructions, and handy tips. I shared variations to suit your taste and methods for storage, too. Feel free to experiment with flavors and dips. These wedges can be a fun snack or side dish. Enjoy making them for your next meal!

Crispy Garlic Parmesan Potato Wedges

Get ready to indulge in Crispy Garlic Parmesan Potato Wedges, a simple yet delicious side dish that everyone will love! With just a handful of ingredients, these golden wedges are seasoned to perfection with garlic and Parmesan, making them irresistibly tasty. Perfect for any meal or snack, click through to discover the step-by-step recipe and elevate your cooking game today! Enjoy crispy perfection in just 50 minutes!
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Ingredients
  

4 large russet potatoes, cut into wedges

4 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large bowl, toss the potato wedges with olive oil until they are well coated.

      Add the minced garlic, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Toss again until the wedges are evenly coated with the seasoning mix.

        Sprinkle half of the grated Parmesan cheese over the potato wedges, tossing lightly to distribute.

          Spread the potato wedges out in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

            Bake in the preheated oven for about 30-35 minutes, flipping the wedges halfway through for even crispness.

              In the last 5 minutes of cooking, sprinkle the remaining Parmesan cheese over the top of the wedges and return to the oven until golden and crispy.

                Remove from the oven, garnish with fresh chopped parsley, and serve hot.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4