Parmesan and Garlic Baked Potato Wedges
Crispy potato wedges baked with parmesan cheese and garlic for the ultimate side dish or appetizer. Golden, cheesy, and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Parboiling, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 russet potatoes, cut into wedges
4 cups water
1 tablespoon white vinegar or apple cider vinegar
1 tablespoon salt
1/4 cup butter, divided into tablespoon-sized pieces
4 ounces (about 1 cup) shredded Parmesan cheese
4 large garlic cloves, minced
1/4 cup fresh parsley, finely chopped
Zest of 1 lemon
Salt and black pepper, to taste
Marinara sauce, ranch dressing, or preferred dip for serving
Instructions
Step 1: Parboil the Potatoes
Place the potato wedges in a large pot.
Add water, vinegar, and 1 tablespoon salt.
Ensure the potatoes are fully submerged.
Bring to a gentle boil and cook for 10 minutes.
Drain and pat the potatoes dry with paper towels.
Step 2: Prepare the Baking Sheet
Preheat the oven to 400°F (200°C).
Place the butter pieces on a large baking sheet.
Transfer the baking sheet to the oven while it preheats, allowing the butter to melt completely.
Carefully remove the baking sheet from the oven.
Step 3: Create the Parmesan Crust
Evenly sprinkle the Parmesan cheese across the melted butter.
Scatter the minced garlic evenly over the cheese layer.
Step 4: Arrange and Bake
Place the potato wedges on top of the Parmesan and garlic mixture.
Position each wedge with a skinless side touching the cheese layer.
Bake for 45 minutes, or until the potatoes are tender and the Parmesan is golden brown and crispy.
Step 5: Prepare the Herb Garnish
While the potatoes bake, combine the parsley, lemon zest, salt, and black pepper in a small bowl.
Mix well and set aside.
Step 6: Rest the Wedges
Remove the baking sheet from the oven.
Let the wedges rest for 5 minutes without disturbing them.
This helps the Parmesan crust adhere to the potatoes instead of sticking to the pan.
Step 7: Serve
Using a metal spatula, carefully separate and lift each wedge from the baking sheet.
Transfer to a serving platter.
Sprinkle with the parsley and lemon zest mixture.
Serve warm with marinara, ranch, garlic aioli, or your favorite dipping sauce.
Notes
Parboiling helps create a fluffy interior while ensuring a crisp exterior.
Vinegar helps the potatoes maintain their shape during boiling.
Freshly grated Parmesan melts and crisps better than pre-shredded varieties.
For extra flavor, add a pinch of paprika or Italian seasoning to the Parmesan layer.
Use a metal spatula for the easiest removal and best cheese crust retention.
Best served immediately while the Parmesan crust is crisp.
Find it online: https://allcookedup.com/parmesan-and-garlic-baked-potato-wedges/
