These baked potatoes are crispy but creamy, easy to make, bursting with flavor from the garlic and parmesan, and just what you need for game day, a barbecue, or a snack with a cold beer or glass of wine.
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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.
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Parmesan Potato Wedges
Ingredients
For the potatoes:
- 2-3 tablespoons olive oil
- 2-3 tablespoons butter, melted
- 2 pounds 900g medium sized-potatoes, scrubbed and dried, with skin (see Notes below)
For the seasoning:
- 2 tablespoons chopped parsley
- 1 garlic clove, peeled and finely chopped
- ⅓ cup grated parmesan cheese
- 1 tablespoon fresh lemon juice, about ½ a lemon
Instructions
- Preheat oven to 350ºF (180°C).
- Put aluminum foil in an oven tray (it makes it easier to clean up afterward). Or bake them directly in the pan.
- Cut washed and dried potatoes in half, and then each half in thirds or fourths, depending on how big you want the wedges. To make 6 wedges: take each half and cut it in 3. You will have to 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).
- Put them in a bowl.
- Add melted butter and oil to the potatoes and mix a bit to coat the wedges. Or do this directly in the aluminum paper, but be careful not to tear it.
- Season lightly with salt and pepper. Remember that the cheese is salty.
- Bake for 30-40 minutes, or until they are tender inside and golden outside.
- While the potatoes are baking, mix parsley, garlic and parmesan in a small bowl.
- Transfer the potatoes to a serving board or plate and toss this mixture over the potatoes.
- Drizzle with lemon juice and eat immediately.
Magdalena says
It is very easy to make and delicious
Jo says
I have a similar recipe and I so love baked potato wedges. This is packed with flavors and looks delicious! Love it! Would love to try this sometime soon.
Natalie says
This is definitely one of my families favorite way to eat potatoes. I love the seasoning and parmesan on top. Lovely recipe and no-fuss dinner option. Thanks!
Jessica (swanky recipes) says
What a delicious classic! All my favorites in one bite. I just need blue cheese dressing and garlic! Delicious with steak, chicken and burgers!
Jessica (swanky recipes) says
What a delicious classic! All my favorites in one bite. I just need a little blue cheese dressing and garlic! Delicious with steak, chicken and burgers.
Jess says
Now these are catching my attention! I love the garlic and parmesan flavors! There's nothing better than a nice golden, crispy potato wedge!
adriana says
I have everything ready to make these potato wedges tomorrow for my guests. I am sure will be amazing!
Erica says
Such a great easy recipe that my family loves!
Cathleen @ A Taste of Madness says
Can't go wrong with potato wedges!! I love this combination of flavours. Bookmarked for later, thanks for the recipe!!
Beth says
Loving how easy these are to put together! The best kind of side dish!
Marisa says
You can't go wrong with Parmesan cheese and potatoes. Add garlic to the mix and you have a tasty dish. I tried out the recipe and I really liked the touch of lemon to the dish. Will make it again this way.
Mikayla says
Potatoes are probably my favorite side dish, there's nothing better than a crispy well seasoned potato and this hits all the right marks. Thanks for sharing!
Çitra's Home Diary says
We love potato as side dish. I bake or fry almost every day and my family do not mind 🙂 yours looks like something store bought... well done.. will keep your recipe. thank you 🙂
Linda says
Oh yum! I love snacking potatoes and the hub is also a big fan of potatoes. This recipe is definitely a keeper and perfect for the upcoming game day appetizer, too.
Paige says
YUM is all I can say. Potatoes made this way are my favorite and I can't wait to give these a try. The photo's are mouthwatering too!
Chef Dennis says
These Garlic Parmesan Baked Potato Wedges look soooo mouthwatering! I am so loving the crispiness as well as the creaminess of this recipe. Thanks for sharing.