The First Bite That Changed Everything
The smell hit me first—garlic and Parmesan swirling in the air. My neighbor brought these wedges to a potluck. One bite, and I was hooked. Crispy outside, fluffy inside, with a salty, herby kick. Ever wondered how you could turn potatoes into something unforgettable? Now I make them weekly. They vanish faster than I can plate them. Try them with a cool ranch dip. Trust me, it’s magic. What’s your go-to party snack? Share below!My Kitchen Disaster Turned Win
My first batch? A mess. I forgot to grease the pan. Half the wedges stuck like glue. But the ones that survived? Pure gold. Home cooking teaches patience—and that even “fails” can taste amazing. Now I double-check the pan every time. The crispy edges are worth the wait. Who else has a kitchen oops-story? Tell me I’m not alone!Why These Wedges Work
– The skin-down bake gives that perfect crunch. – Cheese and garlic powder melt into a savory crust. Which flavor combo surprises you most? Is it the herbs or the Parmesan? Vote in the comments!A Potato with a Past
This dish nods to Italian-American roots. Think 1950s home cooks jazzing up cheap staples. *Did you know?* Parmesan was once called “the king of cheeses.” Today, it’s a weeknight hero. Simple, hearty, and always a crowd-pleaser. What’s your family’s favorite potato recipe? Let’s swap stories!
| Ingredient | Amount | Note |
|---|---|---|
| Russet potato | 4 large | sliced into wedges |
| Extra virgin olive oil | 4 tbsp | |
| Salt | 2 tsp | |
| Garlic powder | 2 tsp | |
| Italian herb seasoning | 2 tsp | McCormick |
| Parmesan cheese | 1/2 cup | shredded |
| Parsley | 2 tbsp | fresh (or cilantro, optional) |
How to Make Baked Garlic Parmesan Potato Wedges
Step 1 Preheat oven to 375°F. Lightly grease a baking sheet. Set it aside. This keeps wedges from sticking.
Step 2 Slice potatoes into wedges. Toss them in olive oil. Coat evenly. Use your hands for best coverage.
Step 3 Mix salt, garlic powder, and Italian seasoning. Sprinkle over wedges. Add shredded Parmesan. Toss gently.
Step 4 Arrange wedges skin-side-down on the sheet. Bake 25–35 minutes. They’re done when golden and tender.
Step 5 Top with fresh parsley. Serve with dipping sauce. Enjoy hot! (*Fun fact: Russet potatoes crisp best!*) What’s your go-to dipping sauce for potato wedges? Share below!
Cook Time: 25–35 minutes Total Time: 40–50 minutes Yield: 4 servings Category: Appetizer, Side Dish
3 Tasty Twists on Potato Wedges
Spicy Kick Add 1 tsp cayenne to the seasoning mix. Serve with cool ranch dip.
Loaded Wedges Top baked wedges with bacon bits, sour cream, and green onions.
Herb Garden Swap Italian seasoning for fresh rosemary and thyme. Lighter but flavorful. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Wedges
Pair with grilled chicken or burgers. Add a crisp side salad. Perfect for picnics. Drink ideas: Iced tea (non-alcoholic) or a cold lager (alcoholic). Both balance the richness. Which would you choose tonight—classic or loaded wedges?
Keep Them Crispy & Tasty
Store leftover wedges in the fridge for up to 3 days. Use an airtight container to keep them fresh. Reheat in the oven at 350°F for 10 minutes to revive the crunch. Freezing? Lay wedges flat on a tray first, then bag them. They’ll last a month but may soften. *Fun fact: Cold potatoes resist mushiness better than warm ones!* Batch-cooking tip: Double the recipe and freeze half for lazy nights. Ever tried reheating these in an air fryer? Share your tricks below!Wedges Gone Wrong? Fix It!
Soggy wedges? Spread them farther apart on the baking sheet. Crowding steams them instead of crisping. Burnt cheese? Sprinkle it halfway through baking, not at the start. Seasoning not sticking? Toss wedges in oil first, then spices. Why this matters: Oil acts like glue for flavors. Got uneven browning? Rotate the pan halfway. My neighbor swears flipping each wedge helps—but who has time for that? What’s your biggest wedge struggle?Your Questions, Answered
Q: Gluten-free? A: Yes! All ingredients here are naturally gluten-free. Just check seasoning labels.
Q: Can I prep these ahead? A: Toss wedges in oil and spices, then refrigerate overnight. Bake when ready.
Q: Cheese swaps? A: Try pecorino or asiago. Vegan? Nutritional yeast adds a cheesy kick.
Q: Feeding a crowd? A: Double the recipe. Use two pans to avoid overcrowding.
Q: No fresh herbs? A: Dried parsley works (use 1 tbsp). Cilantro adds a zesty twist.
Let’s See Your Creations!
Nothing makes me happier than seeing your kitchen wins. Did these wedges become your new weeknight hero? Snap a pic! Tag me @AmeliaHartwellEats on Pinterest. Why this matters: Sharing recipes builds our food-loving community. Now go enjoy those golden, garlicky bites. Happy cooking! —Amelia Hartwell.