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Crispy Parmesan Garlic Potato Wedges Recipe: A Flavorful, Easy-to-Make Side Dish
Looking for a side dish that’s crispy, flavorful, and perfectly satisfying? Look no further than Crispy Parmesan Garlic Potato Wedges! These golden-brown wedges are coated in a mouthwatering mixture of garlic, Parmesan cheese, and seasonings, creating a perfect balance of savory flavors and a crispy exterior that pairs wonderfully with any meal.
Whether you’re making them for a weeknight dinner, a weekend barbecue, or as a delicious appetizer, these potato wedges are sure to become a favorite. Easy to make, full of flavor, and delightfully crispy, they’re a guaranteed crowd-pleaser!
Why You’ll Love Crispy Parmesan Garlic Potato Wedges
- Crispy and Golden: These wedges come out of the oven with a perfectly crispy, golden-brown exterior.
- Flavor-Packed: The combination of Parmesan cheese, garlic, and seasonings makes each bite incredibly flavorful.
- Simple Ingredients: With just a few pantry staples, you can make this dish without any complicated ingredients.
- Versatile: Perfect for pairing with burgers, steaks, or just as a standalone snack or side dish.
- Baked, Not Fried: Enjoy the crispy texture without the added calories or mess of frying.
Ingredients for Crispy Parmesan Garlic Potato Wedges
- 4 medium russet potatoes (washed and cut into wedges)
- 2 tbsp olive oil (or vegetable oil)
- 1/2 cup grated Parmesan cheese (freshly grated works best for a rich flavor)
- 2 tbsp garlic powder (or freshly minced garlic)
- 1 tsp dried oregano
- 1/2 tsp paprika (optional for a bit of smoky flavor)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley (optional, for garnish)
How to Make Crispy Parmesan Garlic Potato Wedges
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C). This high temperature will help the potatoes crisp up nicely.
2. Prepare the Potatoes:
- Wash the potatoes thoroughly, scrubbing off any dirt, as you’ll be leaving the skins on for added texture and flavor.
- Cut each potato into wedges (about 8 wedges per potato). The size of the wedges should be even to ensure they cook uniformly.
3. Season the Potatoes:
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