When it comes to family meals, I love sharing simple recipes that bring everyone together. These baked garlic Parmesan potato wedges are a favorite in our house. They’re easy to make and add that delicious crispy touch that everyone craves. Whether it’s a busy weeknight or a cozy weekend gathering, these wedges fit right in.
I remember the first time I made these for my kids. They were skeptical at first—“Just potatoes?” they asked—but one bite and they were hooked! I love seeing their faces light up as they dip each crispy wedge into the creamy garlic sauce. It’s these moments that make cooking so rewarding. It’s not just about feeding the family; it’s about creating memories that last long after the meal is over.
These potato wedges are perfect for any occasion. Serve them alongside burgers, as a tasty appetizer for game nights, or even as a side for a special dinner. No matter how you enjoy them, I guarantee they’ll be a hit! The combination of garlic and Parmesan is simply irresistible, and the dipping sauce is the cherry on top. Give these a try, and I promise you’ll have your family asking for seconds!
Making Baked Garlic Parmesan Potato Wedges
Ingredients
- 4 large Russet potatoes, scrubbed and cut into wedges (about 2 – 2 1/2 lbs)
- 1/4 cup olive oil
- 1/2 cup finely grated Parmesan cheese, divided
- 1 1/2 tsp garlic powder or 1 Tbsp freshly minced garlic
- 2 tsp chopped fresh rosemary
- Salt and black pepper, freshly ground
- 1 Tbsp freshly chopped parsley (optional, for garnish)
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/2 tsp dried basil
- 2 1/2 Tbsp milk (adjust as needed)
- 1/8 tsp garlic powder
- A couple of pinches of salt
Directions
Begin by preheating your oven to 400°F. Get a large baking sheet ready by spraying it with non-stick cooking spray.
After washing the potatoes, slice them in half, and then cut each half into thick wedges, aiming for around 8 wedges per potato. Spread the wedges on the prepared baking sheet.
Next, drizzle the olive oil over the wedges, followed by a sprinkle of Parmesan, garlic powder, rosemary, salt, and pepper. Toss everything gently to ensure the wedges are well-coated, then lay them flat on the baking sheet, using their flat sides for optimal roasting.
Roast the wedges in the oven for about 30-35 minutes, flipping them halfway through for even cooking. For an extra crispy finish, you can broil them for the last 1-2 minutes.
Once they’re golden brown, top with additional Parmesan and garnish with parsley if desired. Serve warm for the best experience!
For the dipping sauce, whisk together the Greek yogurt, mayonnaise, basil, milk, garlic powder, and a pinch of salt in a small bowl. Adjust the milk to reach your desired consistency, and serve it alongside the potato wedges.
Storing Suggestion
To store leftover potato wedges, place them in an airtight container in the fridge. They will last for about 3-4 days. Reheat them in the oven for best results, ensuring they regain some crispiness before serving.
Cooking Tips
For extra flavor, consider adding spices like smoked paprika or cayenne pepper to the seasoning mix. Also, using fresh herbs like thyme or oregano can elevate the taste even further. Be sure to monitor the wedges closely while broiling, as they can burn quickly.
Serving Suggestions
These potato wedges are delightful on their own, but you can enhance the presentation by serving them with fresh herbs on top or alongside your favorite dipping sauces. They pair wonderfully with grilled meats, salads, or even a refreshing coleslaw.
Ingredient Substitutions
If you’re out of Greek yogurt, sour cream makes a great substitute for the dipping sauce. You can also use vegan mayonnaise for a dairy-free option, and try nutritional yeast instead of Parmesan for a vegan twist.
Seasonal Variations
In the summer, add fresh garden herbs like basil or dill to the seasoning mix for a refreshing twist. In the fall, consider adding a sprinkle of pumpkin spice to the wedges for a seasonal flair that complements the savory flavors beautifully.
Allergen Information
This recipe contains dairy and may not be suitable for those with lactose intolerance. To make it allergen-friendly, opt for dairy-free cheese and plant-based yogurt or mayonnaise. Always check labels for any potential allergens in your substitutes.
FAQ
Can I use other types of potatoes for this recipe?
Yes, you can use different potato varieties like Yukon Gold or red potatoes. Each type will bring its own flavor and texture to the dish, so feel free to experiment based on your preference!
How can I make these potato wedges spicier?
To add a kick, incorporate cayenne pepper or red pepper flakes into the seasoning mix. You can also serve the wedges with a spicy dipping sauce made from sriracha or hot sauce mixed into the yogurt and mayonnaise base.
Can I prepare the wedges ahead of time?
Absolutely! You can cut and season the wedges a few hours before baking. Just keep them in the fridge until you’re ready to roast them. This can save you time on busy days or when hosting guests.
How do I make the dipping sauce creamier?
If you prefer a creamier texture, add more Greek yogurt or mayonnaise to the dipping sauce. Additionally, mixing in some avocado or cream cheese can enhance the creaminess while adding unique flavor.
What can I serve with these potato wedges?
These potato wedges are versatile! They pair perfectly with burgers, grilled chicken, or even as a side to a hearty salad. For a fun twist, serve them with a variety of dipping sauces, like ranch or barbecue sauce.
Can I freeze leftover potato wedges?
Yes, you can freeze leftover baked potato wedges! Just let them cool completely, then place them in a freezer-safe container. They will stay fresh for up to 2 months. Reheat them in the oven for best results!
Baked Garlic Parmesan Potato Wedges
Ingredients
- 4 large Russet potatoes scrubbed, rinsed, and cut into wedges (about 2 - 2 1/2 lbs)
- 1/4 cup olive oil
- 1/2 cup parmesan cheese finely grated, divided (extra for serving)
- 1 1/2 teaspoons garlic powder or 1 Tbsp freshly minced garlic
- 2 teaspoons chopped fresh rosemary
- Salt and black pepper freshly ground to taste
- 1 tablespoon fresh parsley optional, for garnish
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/2 teaspoon dried basil
- 2 1/2 tablespoons milk (add more if needed for thinning)
- 1/8 teaspoon garlic powder
- Salt a couple of pinches
Instructions
- Preheat your oven to 400°F. Prepare a large baking sheet (18x13 inches) by spraying it with non-stick cooking spray.
- After scrubbing and rinsing the potatoes, cut each one in half, then slice each half into thick wedges. Aim for about 8 wedges per potato. Arrange them on the prepared baking sheet.
- Drizzle the wedges with olive oil and sprinkle them with parmesan, garlic powder, rosemary, salt, and pepper (use about 1 tsp salt and 1/4 tsp pepper). Toss them gently to coat, then spread the wedges into a single layer, making sure they lie on one of their flat sides.
- Roast in the oven for 30-35 minutes, flipping the wedges to their other flat side halfway through the cooking time. For extra crispiness, broil them during the final 1-2 minutes.
- Once done, sprinkle a bit more parmesan on top, and garnish with fresh parsley if you’d like. Serve the wedges warm.
- For the dipping sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, basil, milk, garlic powder, and a pinch of salt. Add more milk if necessary to achieve your preferred consistency. Serve alongside the potato wedges.
