Garlic Parmesan Potato Wedges: Cozy Comfort Food for Any Night
There’s something truly magical about the warm aromas that fill your kitchen, especially when they’re punctuated by the delightful scent of garlic and parmesan. As the leaves begin to turn golden and the evenings get a little chillier, I can’t help but think of crunchy, golden-brown potato wedges that have been roasted to perfection. Garlic Parmesan Potato Wedges take me back to those cozy family dinners, where the table was surrounded by laughter and love, and a simple side dish became the star of the meal.
Whether it’s an easy weeknight dinner or a weekend gathering, these wedges are the perfect companion to any feast. Each bite is a creamy interior contrasted with a crispy exterior, perfectly seasoned and just begging to be dipped in your favorite sauce. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With just a handful of ingredients, you can whip these up in under 40 minutes for a satisfyingly simple side.
- Crowd-Pleasing: Garlic Parmesan Potato Wedges are a hit with both adults and children, making them perfect for family gatherings or game nights.
- Perfectly Crisp: These wedges get wonderfully crispy in the oven, delivering that satisfying crunch with every bite.
- Flavorful Flexibility: This recipe is easy to customize with different herbs and spices, allowing you to make them your own.
- Make-Ahead Friendly: Prepare them the night before for an easy yet comforting addition to your next meal.
What You’ll Need
- 4 medium potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Let’s Make It Together
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges. I love to leave the skins on for extra texture, but feel free to peel them if you prefer.
- In a large bowl, combine the olive oil, minced garlic, oregano, salt, and pepper. Give it a little whirl with a spoon, and let those flavors mingle.
- Add the potato wedges to the bowl and toss until well coated. Make sure every wedge is bathed in that delicious garlic-oil mixture.
- Spread the wedges on a baking sheet in a single layer to ensure they roast evenly and become perfectly crispy.
- Sprinkle the grated parmesan cheese evenly over the wedges, feeling free to add a little extra for a cheesy indulgence!
- Bake in the oven for 25-30 minutes, or until golden brown and crispy. Don’t forget to flip the wedges halfway through for even crispness.
- Garnish with fresh parsley if desired before serving. The beautiful burst of green is not only a treat for the eyes but adds a fresh flavor too.
Delicious Variations to Try
- Spicy Twist: Add a pinch of cayenne pepper or smoked paprika for a zesty kick that elevates these wedges to a whole new level.
- Herb-Infused: Swap out the oregano for fresh rosemary or thyme. The aromatic herbs will create a beautifully fragrant dish.
- Cheesy Delight: Experiment with different cheeses like cheddar or feta for a richer flavor profile that pairs well with the garlic.
- Loaded Wedges: Transform these into loaded potato wedges by adding crispy turkey bacon or a dollop of sour cream on top before serving.
Chef Emma’s Helpful Tips
- Make Ahead: You can cut the potatoes ahead of time and soak them in water to remove excess starch, making them extra crispy when baked.
- Storage Suggestions: Leftovers can be stored in an airtight container in the refrigerator. Reheat them in the oven for that crispy texture; microwaving will make them soft.
- Slicing Tricks: For quicker cooking, make sure your wedges are all about the same size—aim for about 1-inch thick.
- Ingredient Swaps: If you don’t have parmesan cheese, any hard cheese will work in a pinch. Just adjust the quantity according to how salty the cheese is.
What’s Inside – Nutrition Breakdown
- Serving Size: 1/4 of the recipe
- Calories: 220
- Carbohydrates: 33g
- Sugar: 1g
- Fat: 9g
- Protein: 6g
- Sodium: 350mg
Reader FAQs About Garlic Parmesan Potato Wedges
- Can I make this ahead? Yes, you can prep the wedges and season them a day in advance. Just store them in the fridge until you’re ready to bake.
- Can I use different ingredients? Absolutely! Feel free to experiment with different cheeses, seasonings, and even root vegetables for variety.
- How do I store leftovers? Store leftover wedges in an airtight container in the refrigerator. They can last for about 3-4 days.
- How long does it last? Cooked potato wedges are best enjoyed fresh but can be kept in the fridge for will keep for 3-4 days.
Final Thoughts
Garlic Parmesan Potato Wedges are the essence of cozy comfort food, easy to throw together yet packed with flavors that please every palate. Each bite brings warmth and nostalgia, reminding us of simpler times around the dinner table. Save this Garlic Parmesan Potato Wedges to your dinner inspiration board so it’s ready when you need a cozy treat! Enjoy these delightful wedges as a side or snack, and like all good memories, savor every moment. Happy cooking!
Garlic Parmesan Potato Wedges
Ingredients
Potato Wedges
- 4 medium medium potatoes
Seasoning Mixture
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese Feel free to add extra for a cheesy indulgence.
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional) Adds fresh flavor and visual appeal.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges, leaving the skins on for extra texture, if desired.
- In a large bowl, combine the olive oil, minced garlic, oregano, salt, and pepper. Mix well to let the flavors combine.
- Add the potato wedges to the bowl and toss until well coated in the garlic-oil mixture.
- Spread the wedges on a baking sheet in a single layer.
Cooking
- Sprinkle the grated parmesan cheese evenly over the wedges.
- Bake for 25-30 minutes, flipping the wedges halfway through, until golden brown and crispy.
- Garnish with fresh parsley if desired before serving.
