Garlic Parmesan Potato Wedges Recipe

Russet potatoes: These are the best type of potatoes for making wedges due to their starchy texture.

Olive oil: Helps to crisp up the potato wedges and adds a rich flavor.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a subtle onion flavor that complements the garlic.

Dried oregano: A herb that adds a slightly bitter, earthy flavor.

Dried basil: Adds a sweet, aromatic flavor that pairs well with the other herbs.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Parmesan cheese: Adds a savory, umami flavor and helps to create a crispy coating on the wedges.

When cutting the potatoes into wedges, try to keep them as uniform in size as possible. This ensures that they cook evenly. For an extra crispy texture, soak the potato wedges in cold water for at least 30 minutes before coating them with the olive oil and seasonings. This helps to remove excess starch, which can prevent them from becoming too soft during baking. Make sure to pat them dry thoroughly with a kitchen towel before adding the seasonings.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the dish.

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

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with shallot powder: Shallot powder has a milder and slightly sweeter taste, which can complement the other spices well.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a direct replacement.

• dried basil - Substitute with dried parsley: Dried parsley has a mild flavor that can add a fresh note to the dish without overpowering it.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often less processed than table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a subtle heat without the black specks.

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

• Allow the potato wedges to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potato wedges to an airtight container. If stacking them, place a sheet of parchment paper between layers to maintain their crispiness.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain their crisp texture.
• For freezing, arrange the cooled potato wedges on a baking sheet in a single layer. Freeze for 1-2 hours until solid. This prevents them from sticking together.
• Once frozen, transfer the potato wedges to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat the oven to 400°F (200°C). Place the frozen potato wedges on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the potato wedges soggy. Always opt for oven reheating for the best texture.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover 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: Set your air fryer to 350°F (175°C). Place the potato wedges in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the wedges crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the potato wedges in the skillet and cook for about 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 fastest but may result in slightly softer wedges.

• Oven: used to bake the potato wedges until they are golden and crispy.

• Baking sheet: provides a flat surface for arranging the potato wedges in a single layer.

• Parchment paper: prevents the potato wedges from sticking to the baking sheet and makes for easy cleanup.

• Large bowl: used to toss the potato wedges with olive oil and seasonings.

• Knife: essential for cutting the potatoes into wedges.

• Cutting board: provides a stable surface for cutting the potatoes.

• Measuring spoons: ensures accurate measurement of the olive oil, garlic powder, onion powder, oregano, basil, salt, and pepper.

• Measuring cup: used to measure the grated parmesan cheese.

• Tongs: helpful for turning the potato wedges halfway through baking.

• Grater: used if you need to freshly grate the parmesan cheese.

• Spatula: useful for transferring the potato wedges from the bowl to the baking sheet.

• Serving platter: for presenting the finished garlic parmesan potato wedges.

Pre-cut potatoes: Cut the potatoes into wedges the night before and store them in water in the fridge to save time on prep.

Use pre-grated cheese: Buy pre-grated parmesan cheese to avoid the extra step of grating it yourself.

Mix spices in advance: Combine the garlic powder, onion powder, oregano, and basil in a small container ahead of time.

Line the baking sheet: Use parchment paper to line the baking sheet for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and freeze half for a quick reheat on busy days.