Baked Garlic Parmesan Potato Wedges
User Reviews
5
Baked Garlic Parmesan Potato Wedges
Description
This recipe begins with russet potatoes cut into wedges with the peel on for texture and flavor. They are coated with olive oil and seasoned generously with freshly ground salt and pepper, Parmesan cheese, minced rosemary, and garlic powder. The wedges spread out on a baking sheet and roast at 400°F for 30 to 35 minutes, being turned halfway to brown evenly. A final broil crisps the edges further, creating a contrast between the crunchy exterior and soft interior.
The topping of Parmesan cheese adds a savory, nutty flavor and helps with browning. Fresh rosemary infuses earthy, pine-like notes while garlic powder gives a subtle, mellow garlic flavor without bitterness. The optional parsley garnish brightens the dish visually and with freshness.
A complementary creamy basil fry sauce made from mayonnaise, plain Greek yogurt, dried basil, garlic powder, and milk is whisked together for dipping, balancing the crisp, savory wedges with a cool, herbaceous contrast. This sauce can be thinned to desired consistency by adding milk.
Ingredients
- 4 large russet potato unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges
- 1/4 cup olive oil
- 1/2 cup Parmesan Cheese divided, plus more for serving, finely shredded
- 2 tsp rosemary minced fresh
- 1 1/2 tsp garlic powder or 1 Tbsp minced fresh garlic
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp parsley for garnish (optional, minced, fresh
Creamy basil fry sauce
- 1/4 cup mayonnaise light
- 1/4 cup yogurt plain, Greek
- 1/2 tsp basil dried
- 2 1/2 Tbsp milk then more to thin as desired
- 1/8 tsp garlic powder
- salt 2 pinches
Instructions
- Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
- Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.
- Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side.
- Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more.
- Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
- For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.
- *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.
- Recipe source: Inspired by Ina Garten and The Chunky Chef
User Reviews
Overall Rating
5
You'll Also Love
