Name: Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 lbs Russet potatoes; 1 cup grated Parmesan cheese, preferably freshly shredded; 1 head of garlic, minced; 1 cup all-purpose flour; 1 tsp paprika; 1 tsp salt; 1/4 cup olive oil; 2 tbsp grated Parmesan cheese, more for serving; Fresh parsley, chopped (optional); Salt, to taste; Baking sheet, lined with parchment paper

Imagine sinking your teeth into a crispy, golden-brown potato wedge, the outside giving way to a fluffy interior that’s infused with the savory, aromatic flavors of garlic and parmesan cheese. The flavors dance on your taste buds, leaving you wanting more of this simple yet addictive snack or side dish. It’s a game-changer for any occasion, whether you’re watching the big game, having a casual gathering with friends, or simply need a quick and delicious meal.

We’ve shared many recipes on our blog that showcase the magic of potatoes, but if you’re looking for a crowd-pleaser, look no further! One of our readers, who has been kind enough to share her secrets, has developed a recipe that is so good, you’ll be hooked from the very first bite. Try our crispy potato wedges with garlic and parmesan recipe for an unbeatable combination of flavors and textures.

Quick Shopping List

2 lbs Russet potatoes
1 cup grated Parmesan cheese, preferably freshly shredded
1 head of garlic, minced
1 cup all-purpose flour
1 tsp paprika
1 tsp salt
1/4 cup olive oil
2 tbsp grated Parmesan cheese, more for serving
Fresh parsley, chopped (optional)
Salt, to taste
Baking sheet, lined with parchment paper

Why This Recipe Works

This recipe works because it uses the right balance of ingredients, with the crispy outside and fluffy inside of the potatoes, and the savory flavors of garlic and parmesan cheese.
It’s an efficient recipe, requiring just a few simple steps and minimal cleanup.
The flavors in this recipe are top-notch, thanks to the rich, nutty flavor of parmesan cheese and the pungency of garlic.

Key Ingredients

When it comes to making the crispiest, tastiest potato wedges, the quality of your ingredients is paramount. Try to use good-quality Russet potatoes, which have a high starch content and will yield the crispiest exterior. Freshly shredded Parmesan cheese is essential for the best flavor, while garlic should be minced so that it disperses evenly throughout the potatoes.

Look for the best olive oil for frying, and don’t be shy with the amount: the more oil, the crisper the potatoes will be. Don’t skip on salt, either – it’s essential for bringing out the flavors of all the other ingredients.

GARLIC PARMESAN POTATO WEDGES - Simple & Delicious

Recipe Courtesy of Our Kitchen

Garlic Parmesan Potato Wedges

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs Russet potatoes

1 cup grated Parmesan cheese, preferably freshly shredded

1 head of garlic, minced

1 cup all-purpose flour

1 tsp paprika

1 tsp salt

1/4 cup olive oil

2 tbsp grated Parmesan cheese, more for serving

Fresh parsley, chopped (optional)

Salt, to taste

Baking sheet, lined with parchment paper

Directions

Cut the potatoes into 1-inch wedges and place them in a large bowl.

In a separate bowl, whisk together the flour, paprika, and salt. Sprinkle the mixture evenly onto both sides of the potatoes.

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Fry the potatoes in batches until golden brown, about 5 minutes per batch. Drain the potatoes and place them on the baking sheet.

Sprinkle the Parmesan cheese evenly over the potatoes and bake in the oven at 400°F (200°C) for 25 minutes, or until the top is crispy and golden brown.

Serve the potato wedges hot, topped with additional Parmesan cheese and parsley, if desired.

Storage & Reheating

Let the potato wedges cool completely on a wire rack before storing them in an airtight container in the refrigerator for up to 3 days or freezing for up to 2 months. To reheat, bake the wedges in a preheated oven at 400°F (200°C) for 10-15 minutes, or until crispy and hot throughout.