Garlic Parmesan Potato Wedges

It's the season for potatoes and wings, cheese and beer.

So, in keeping up with the spirit, let me recommend these parmesan potatoes. I'm sure you will love them. We all do.

They come together in no time, really.

You cut the wedges, bake them, and, while that is happening, prepare the magic condiments. That's it.

They're cousins to these spicy potato wedges.

How to prepare the potatoes

• Size: find potatoes that are roughly the same size. It will be easier to have wedges that bake more evenly.
• Wash well and scrub if needed. You will leave the skin on, so this step is important. Alternatively, you can peel them.
• What kind of potatoes is best? I like russet potatoes, but any good for baking works here. Even baby or new potatoes like the ones I use for the Peruvian potato salad.

How to cut wedges

It's very easy. You can cut each potato into 6 or 8 wedges.

Start by cutting the potato in half (image above, top).

• To make 6 wedges: take each half and cut it in 3. You must cut the first at a 45° angle (slanted) from the center.
• To make 8 wedges: take each half and cut it in half again. You have 4 pieces. Cut each of those pieces in half again (image below).

Difference in size

The difference is in how thick the wedges end up being, affecting how they bake because the thicker ones (6 pieces per potato) will have more pulp.

So choose your favorite.

I cut them in 6 usually because I choose medium-sized potatoes, and they're the right balance between crispy skin and creamy inside.

The magic seasoning

These potatoes burst with flavor! There's so much stuff in every bite, it's imperative we talk about it.

• Garlic: chopped raw, it is essential for a spicy kick.
• Parmesan: use a good one that is pungent and salty in a good way. It will benefit these potato wedges immensely.
• Parsley and lemon: they add freshness, and acid and balance the whole thing.

All four together are amazing. And so easy to have ready.

Simply chop, mix, and drizzle. Parmesan garlic baked potato wedges for the win!

Serving

Straight from the oven! This is what I recommend.

• Season them in the pan and transfer them to a flat surface (better than a bowl). I like to use wooden boards with thick paper napkins underneath.
• Or transfer them and season on the serving plate. It makes little difference from my experience.
• If you like vinegar and have some homemade Chimichurri sauce lying around, they are a great last-minute seasoning. Dip them in the sauce and you're set!

Enjoy this easy and wonderfully flavorful snack.

Why are my potato wedges soggy?

Because they have an excess of moisture (water). You need to dry them long enough in the oven for the exterior to crisp up. Also, serve immediately and salt them right before eating.

Why are my potato wedges not crisping enough?

Make sure you dry them well before baking. The drier the surface the more they'll absorb the oil and create a crispy outer shell.

What pairs well with potato wedges?

Barbecued or baked meats for a main dish, and a cold glass of beer, wine, or soft drink if you're eating them as an appetizer. The latter can include a dip or condiment like ketchup if serving plain baked wedges.