This is a perfect appetizer, perfect side dish, perfect snack and the perfect feel good food. A tasty finger food that you can eat with a fork. You will not believe how totally simple this is going to be to make. These potato wedges are crispy on the outside, creamy on the inside and they have an absolutely amazing taste!
I wish I still had that younger metabolism that burned off everything I was eating quickly. I would be in heaven if I could sit and eat these yummy parmesan crusted potato wedges. Instead, I serve them as a side dish with our dinners.
Sometimes I will make them as an appetizer to bring to parties and other events. Getting past the French fry addiction is a tough one, but I am working on it.
I have to tell you that these are very well worth making. The awesome taste of garlic and parmesan make the little bit of work you put into them a task worth completing.
Frequently Asked Questions:
What is the easiest way to cut these potatoes?
I slice them in half lengthwise, then I slice each half in half. Finally, cut the quarters in half. You should have a total of 16 pieces. Cut less if you want thicker wedges.
Is ketchup the best dip for these wedges?
There is such a huge variety of dipping sauces that you could use for wedges, yes to the ketchup, there is also ranch, blue cheese, salsa or whatever you like. I had honey mustard on mine today.
What kind of potato should I use?
Russets seem to be the best potato. They hold up well and taste great! Red potatoes are a sweeter type and much softer when baked. You want a potato to hold up through the baking and the dipping.
Can I leave out the Italian Seasoning and use Cayenne?
That would definitely add a layer of heat. Yes you could leave out the Italian Seasoning if your choose.
What do you need to make Garlic Parmesan Potato Wedges
4 large Russet Potatoes, cut into wedges
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
4 tbsp Olive Oil
½ cup freshly shredded Parmesan Cheese
Dipping Sauces:
Bleu Cheese with Parsley
Ketchup
Queso
Artichoke and spinach dip
Greek Yogurt mixed with Ranch
Salsa
Honey Mustard
How to make Garlic Parmesan Potato Wedges
FIRST STEP:
Preheat your oven to 375*
Grease a large baking tray with Olive Oil
SECOND STEP:
Cut the potatoes into wedges
Place the wedges into a bowl.
FIRST STEP:
Drizzle with Olive oil and stir to coat well
In another bowl, mix together the Italian seasoning, salt and the garlic powder
a)
b)
THIRD STEP:
Sprinkle the seasoning over the potato wedges
Sprinkle the wedges with parmesan cheese.
FOURTH STEP:
Place each wedge on the baking sheet, skin side down
a)
b)
Bake for 25 to 35 minutes
Test with a fork to make sure the potatoes are tender
FIFTH STEP:
Garnish with fresh parsley
Set a variety of dips on the table for each person to choose what they want
Be sure to share with your friends and family.
They will enjoy them just as much as you do!
Enjoy!
Garlic Parmesan Potato Wedges
Ingredients
- 4 large Russet Potatoes, cut into wedges
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 4 tbsp Olive Oil
- ½ cup freshly shredded Parmesan Cheese
- Dipping Sauces:
- Bleu Cheese with Parsley
- Ketchup
- Queso
- Artichoke and spinach dip
- Greek Yogurt mixed with Ranch
- Salsa
- Honey Mustard
Instructions
FIRST STEP:
Preheat your oven to 375*
Grease a large baking tray with Olive Oil
SECOND STEP:
Cut the potatoes into wedges
Place the wedges into a bowl.
FIRST STEP:
Drizzle with Olive oil and stir to coat well
In another bowl, mix together the Italian seasoning, salt and the garlic powder
THIRD STEP:
Sprinkle the seasoning over the potato wedges
Sprinkle the wedges with parmesan cheese.
FOURTH STEP:
Place each wedge on the baking sheet, skin side down
Bake for 25 to 35 minutes
Test with a fork to make sure the potatoes are tender
FIFTH STEP:
Garnish with fresh parsley
Set a variety of dips on the table for each person to choose what they want.
Be sure to share with your friends and family. They will enjoy them just as much as you do!
Enjoy!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 60Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gSodium: 44mgCarbohydrates: 120gSugar: 10gProtein: 12g
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