Quick Description:
These crispy roasted potato wedges are golden, crunchy on the outside, and soft on the inside, with a perfect balance of savory garlic, earthy herbs, and a hint of cheese. They’re ideal as a side dish, snack, or appetizer. Simple to prepare and perfect for any meal.
Servings & Timing:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
Ingredients List:
For the Potato Wedges:
- 2 pounds of small potatoes (Yukon Gold, baby red, or russet potatoes work great)
- 3 tablespoons olive oil (you can substitute with avocado oil or vegetable oil)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (fresh thyme can be used for a more aromatic flavor)
- 1/2 teaspoon smoked paprika (for a smoky flavor)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground is best)
- 1/4 cup grated Parmesan cheese (optional, but it adds a nice golden crust)
- Fresh parsley, chopped (for garnish)
Optional Dipping Sauce:
- 1/2 cup ketchup, aioli, or ranch dressing
- 1 tablespoon hot sauce (for a spicy kick)
Instructions:
-
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or grease it lightly with cooking spray to prevent the potatoes from sticking during baking. -
Prepare Potatoes:
Wash the potatoes thoroughly to remove any dirt. There’s no need to peel them, as the skins will crisp up and add texture to the wedges. Slice the potatoes into 6-8 wedges depending on their size, making sure they are relatively uniform in size for even cooking. -
Season the Wedges:
In a large mixing bowl, add the olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Stir to combine. Add the potato wedges to the bowl and toss them well until they are evenly coated with the seasoning mixture. -
Bake the Potatoes:
Spread the seasoned wedges in a single layer on the prepared baking sheet. Ensure the wedges are spaced out evenly so they can crisp up properly. Place them in the preheated oven and bake for 35-40 minutes, flipping the wedges halfway through the cooking time to ensure they crisp up evenly. The wedges should be golden and crispy on the outside and soft on the inside. -
Optional Parmesan Coating:
About 5 minutes before the wedges are done, sprinkle the grated Parmesan cheese over the top of the wedges. This step gives them an extra crispy, cheesy finish. Continue baking for the remaining time. -
Cool & Garnish:
Once the wedges are fully cooked, remove them from the oven and let them cool for a couple of minutes. Garnish with chopped fresh parsley for a burst of color and freshness. -
Serve:
Serve the crispy roasted potato wedges warm with your favorite dipping sauce, such as ketchup, aioli, or ranch dressing. These wedges make an excellent side dish for burgers, steaks, or grilled chicken.
Additional Notes:
- For extra crispiness: Before baking, place the potato wedges in the refrigerator for 30 minutes to help dry them out. This helps them crisp up more when baked.
- Herb Variations: You can easily swap out the dried thyme for other herbs like oregano, rosemary, or Italian seasoning for a different flavor profile.
- Vegan Option: Omit the Parmesan cheese, or use a vegan cheese substitute to keep the recipe dairy-free.
- Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix if you like heat.
Dietary Info (per serving):
- Calories: 150-180 (without cheese, depending on size and oil used)
- Carbohydrates: 30g
- Protein: 4g (due to the potatoes and Parmesan)
- Fat: 6-8g (based on olive oil and optional cheese)
- Fiber: 4g (depending on the type of potatoes)
Flavor Tips & Variations:
- For extra flavor: Try adding a squeeze of fresh lemon juice over the potatoes just before serving for a zesty, refreshing taste.
- Vegan/Gluten-Free: The recipe is naturally gluten-free, and if you omit the cheese or use a vegan cheese, it’s fully plant-based and vegan.
- Moisture & Crispiness Balance: The key to crispy potato wedges is the moisture content in the potatoes. Using starchy potatoes like russet or Yukon Gold will give you the best results.
Ingredient Substitutions:
- Flour substitution: If you’d like to create a crustier exterior, consider tossing the potato wedges in rice flour or cornstarch before baking. This will give you an extra crunchy texture.
- Oil options: Instead of olive oil, you can use avocado oil or vegetable oil for a milder flavor. Olive oil adds a slight fruity taste that complements the herbs well.
Recipe Variations & Serving Suggestions:
- Cheesy Garlic Wedges: Add more cheese! Mix in shredded mozzarella with the Parmesan and top the wedges with this blend just before finishing.
- Sweet Potato Wedges: Swap the regular potatoes for sweet potatoes to add a rich, slightly sweet flavor to the wedges. Sweet potatoes bake similarly, so follow the same method.
- Spicy Cajun Wedges: Add cajun seasoning in place of thyme and paprika for a southern-inspired flavor.
Storage & Make-Ahead:
- Storage: You can store leftover potato wedges in an airtight container for up to 3 days in the fridge. For extra crispiness, reheat them in the oven or an air fryer at 375°F (190°C) for about 5-7 minutes.
- Freezing: To freeze, place the cooked potato wedges in a single layer on a baking sheet and freeze until solid. Transfer to a ziplock bag and store in the freezer for up to 2 months. Reheat directly from frozen.
FAQs (Frequently Asked Questions):
-
Can I use russet potatoes instead of baby potatoes?
Yes, russet potatoes work great for this recipe and will result in slightly fluffier insides. Baby potatoes tend to give a more consistent crisp texture. -
How do I make these extra crispy?
To ensure maximum crispiness, try soaking the wedges in cold water for about 30 minutes before seasoning them. This removes excess starch and helps them crisp up when baking. -
Can I use this recipe with other root vegetables?
Absolutely! This recipe works well with other root vegetables like carrots, parsnips, or butternut squash. Just adjust the baking time depending on the vegetable.
Optional Personal Story:
“When I first tried making crispy potato wedges, I was skeptical about how easy they would be to get crispy without deep frying. But after trying this simple recipe, I was hooked! The golden-brown edges and soft, fluffy insides with the perfect seasoning quickly became one of my go-to sides. Whether it’s a weeknight dinner or a weekend BBQ, these wedges are always a hit. Plus, I love how versatile the recipe is – I can swap out ingredients and flavors depending on what I have in the pantry, making it a super flexible dish!”
Call-to-Action:
“Give these crispy roasted potato wedges a try the next time you’re craving something delicious yet easy to make! Share this recipe with a friend who loves comfort food but still wants to keep it healthy. Don’t forget to tag me in your photos if you make them—I’d love to see how they turn out! And if you want more great recipes like this, be sure to join my High-Protein Diet Group where we share simple, delicious recipes that fit your lifestyle.”
