Garlic Parmesan Potato Wedges Recipe

Russet potatoes: These are starchy potatoes that become crispy on the outside and fluffy on the inside when baked.

Olive oil: Used to coat the potatoes, helping them to crisp up in the oven and adding a rich flavor.

Garlic: Freshly minced garlic infuses the potatoes with a robust, aromatic flavor.

Parmesan cheese: Grated parmesan adds a salty, nutty taste and helps create a crispy coating on the potatoes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

Paprika: Provides a mild, sweet heat and a beautiful color to the wedges.

When preparing the potato wedges, make sure to cut them into uniform sizes to ensure even cooking. To achieve maximum crispiness, soak the potato wedges in cold water for at least 30 minutes before coating them with the olive oil and seasoning mixture. This helps to remove excess starch, which can prevent them from becoming as crispy as desired. After soaking, be sure to pat the potato wedges dry with a clean towel to avoid any excess moisture that could hinder the crisping process.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and a different texture, but they still crisp up nicely when baked.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a hard, salty cheese similar to Parmesan but with a slightly sharper flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt and may offer a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the flavor profile while still providing the desired color and mild heat.

• Allow the potato wedges to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled potato wedges to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.

• Store the container or bag in the refrigerator. The potato wedges will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Spread the potato wedges on a baking sheet in a single layer and bake for 10-15 minutes, or until they are heated through and crispy again.

• For freezing, arrange the cooled potato wedges on a baking sheet in a single layer. Place the baking sheet in the freezer for about 1-2 hours, or until the wedges are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the potato wedges to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, preheat your oven to 400°F (200°C). Place the frozen potato wedges on a baking sheet in a single layer and bake for 20-25 minutes, or until they are golden brown and crispy. No need to thaw before baking.

• For an extra burst of flavor, sprinkle additional grated parmesan and paprika over the potato wedges before reheating or baking from frozen.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are heated through and crispy. This method helps retain their original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato wedges in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the wedges crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potato wedges in the skillet and cook for 5-7 minutes, turning occasionally, until they are heated through and crispy. This method is great for a quick reheat with a bit of added crispiness.

• Microwave Method: Place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. This method is the quickest but may result in a softer texture.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Arrange the potato wedges on the toaster oven tray in a single layer. Heat for 10-12 minutes, or until they are warmed through and crispy. This method is convenient and effective for small batches.

• Oven: Used to preheat and bake the potato wedges to achieve a golden brown and crispy texture.

• Large mixing bowl: Used to combine the olive oil, minced garlic, grated parmesan, salt, pepper, and paprika with the potato wedges.

• Baking sheet: Used to place the coated potato wedges in a single layer for even baking.

• Knife: Used to cut the russet potatoes into wedges.

• Cutting board: Provides a safe surface for cutting the potatoes.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and paprika accurately.

• Garlic press: Used to mince the garlic cloves efficiently.

• Grater: Used to grate the parmesan cheese.

• Spatula: Used to turn the potato wedges halfway through baking to ensure even cooking.

• Cooling rack: Used to let the potato wedges cool for a few minutes after baking.

Preheat while prepping: Start preheating your oven while you cut and season the potatoes to save time.

Use a garlic press: Mince garlic quickly with a garlic press instead of chopping by hand.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Batch seasoning: Mix extra seasoning in advance and store it for future use.

Microwave first: Microwave the potato wedges for a few minutes before baking to reduce oven time.