Our Garlic Baked Potato Wedges are soft on the inside, crunchy on the outside with a good kick of garlic and Parmesan, no pre-soaking or boiling required!
Crunchy Garlic Potato Wedges With Many Flavors. Popular as french fries, wedges are the perfect appetizer or snack!
Homemade wedges are much better than store-bought. Here’s how to break it down to make it comfortable in your kitchen!
Baked potato wedges
When I first started making wedges, the only thing I feared was how to cut potatoes into a perfect wedge shape. Getting it crunchy was another problem. But, it is actually quite the opposite since it’s so easy to make!
Seasoning with paprika, garlic, onion powder, salt, and pepper makes them very tenacious.
Included are step-by-step photos of how to cut the perfect peg.
How to make potato wedges
Wedges are a family favorite here … I think families on a global or global scale have the same love affair with good, crunchy baked potato wedges. This week, upon reading all the amazing reviews from this Crispy Sweet Potato Wedges recipe with Garlic Avocado Aioli, you were all craving some crunchy and crunchy wedges. Usually, the wedges we make are Smokey Mexican Beef Wedges, which are basically Taco whipped wedges.
Since most of you have also written after trying garlic butter mashed potatoes and crunchy parmesan, these two flavors should happen in a wedge. After making potato wedges once, you won’t want to chop your french fries anymore. Bonus points: These are much faster and more recovering, as they are oven-baked.
* Ingredients :
° 6 large bitter potatoes, washed
° 1/4 cup olive oil
° 1 tablespoon minced garlic (or 3 teaspoons garlic powder)
° 1/2 teaspoon onion powder
° 2 teaspoons salt, (adapts to your taste)
° 1 teaspoon paprika
° 1/2 teaspoon crushed black pepper
° 2/3 cup finely grated or grated Parmesan cheese, divided
° 2 tablespoons freshly chopped parsley
* Instructions :
Prreheat oven 390 ° F (200 ° C). Dash 2 large baking dish with parchment paper; Sit apart .
Cut each potato in half lengthwise, then slice each half in half again lengthwise, then cut each half in half lengthwise again until you get 8 wedges. (Make sure it’s roughly the same thickness and size.)
In a small jug, combine oil, garlic, onion powder, salt, pepper and paprika. Pour the oil mixture over the potatoes and stir together until they are evenly covered.
Arrange the potato wedges in a single layer on a large baking tray, with the skin facing down. Sprinkle half the Parmesan cheese and extra salt if needed.
Bake for 35 minutes, turning the wedges around mid-baking time, until golden and crunchy and cooked through with a fork.
Sprinkle with remaining parsley and Parmesan cheese to serve
Enjoy !