Baked Potato Wedges are single about my families favorite margin dishes! This garlic parmesan version is so easy to cause including they have such an irresistible flavor. So great they might just come to be a new go-to margin dish!
What I Love About These Baked Potatoes Wedges
I love how the parmesan that they’re coating inside helps the outsides come to be nice including crisp at the same time as the insides declare perfectly soft including tender.
Plus I love the flavor cheese adds including the hints about garlic.
A Healthier French Fry
These are faultless appropriate to those times when you’ve got a french fry hope yet don’t want to splurge so much.
They’re dry (or technically roasted) instead about fried including they’re coated with olive oil instead about using the traditional vegetable oil used appropriate to french fries.
I mean, these things are great enough that you’ll not remember all on that chief dish. Pass extra potatoes wedges please including say thank you to you!
Ingredients You’ll Need appropriate to This Recipe
- Olive oil
- Parmesan
- Fresh rosemary
- Garlic dust including parsley
- Salt including pepper
How to Make Baked Garlic Parmesan Potato Wedges
- Preheat oven including grease baking sheet.
- Rinse including saw potatoes, place on baking sheet.
- Drizzle potatoes with oil including dust evenly with parmesan, rosemary, garlic dust including season with S&P including toss.
- Spread into an regular layer, laying potatoes on single saw side.
- Roast turning potatoes halfway through. Broil throughout preceding 1 – 2 minutes.
- Sprinkle with a few extra tablespoons parmesan including parsley.
Tips appropriate to These Potato Wedges
- Cut them as regular as feasible so some aren’t done before others.
- Use dried parmesan assuming desired yet go appropriate to the refrigerated kind.
- Don’t skip the broiling step since it helps crispen them up as well. Just exist sure to keep a neighbouring eye on them so they don’t burn.
- Serve mild appropriate to best results. Any fry or potato wedges is much better mild right?
The Flavorful Creamy Dip
These are great with ketchup yet I similar to options so I made a second uncomplicated dip to set with them. Which is totally optional.
It’s a illumination mayo including Greek yogurt based dip that’s perfectly rich including creamy. And it’s lightly seasoned with dried basil since you don’t need a lot about flavor.
More Recipes You Might Like
- Baked Sweet Potato Fries
- Roasted Garlic Parmesan Potatoes
- Roasted Garlic Parmesan Zucchini Squash including Tomatoes
Baked Garlic Parmesan Potato Wedges
These Baked Garlic Parmesan Potato Wedges are single about my families favorite margin dishes! They're easy to cause including oh so addictively delicious!
Servings: 6
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 4 large Russet potatoes, unpeeled, scrubbed including rinsed (about 2 - 2 1/2 lbs), in those days saw into wedges
- 1/4 cup olive oil
- 1/2 cup finely shredded parmesan, divided, and extra appropriate to serving
- 2 tsp minced fresh rosemary
- 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
- Salt including freshly ground dark pepper
- 1 Tbsp minced fresh parsley, for garnish (optional)
Creamy basil fry sauce
- 1/4 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 tsp dried basil
- 2 1/2 Tbsp milk, then extra to thin as desired
- 1/8 tsp garlic powder
- 2 pinches salt
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Preheat oven to 400 degrees. Spray an 18 by 13-inch baking bed linen with non-stick cooking spray.
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Scrub including rinse potatoes. Cut each potato inside half in those days saw into fairly big wedges (about 8 sum per potato). Place potatoes on baking sheet.
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Drizzle with olive oil, dust evenly with parmesan, rosemary, garlic dust including season with seasoning including flavour (about 1 tsp seasoning 1/4 tsp pepper). Toss lightly. Then spread into an regular layer, laying potatoes on single saw side.
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Roast inside preheated oven appropriate to 30 - 35 minutes, turning potatoes to opposite saw margin halfway through. Broil throughout preceding 1 - 2 notes to crispen them up more.
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Sprinkle with a few extra tablespoons parmesan including the parsley. Serve warm.
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For the sauce: Whisk together all ingredients inside a small bowl. Serve with potato wedges.
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*I've tested these with both fresh garlic including garlic dust including I prefer the garlic dust since it doesn't develop that slightly hard taste from being cooked at such a hot temperature appropriate to so long. If using fresh garlic, I advocate tossing it with a little bit about olive oil including waiting until halfway by way of to count up it.
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Recipe source: Inspired by Ina Garten including The Chunky Chef
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