Crispy Garlic Baked Potato Wedges are mushy pillows on the within, crunchy on the surface with an excellent kick of garlic and parmesan cheese, and NO pre-soaking or parboiling wanted!
Crispy Garlic Baked Potato Wedges… Bet you’ve by no means had them with so many superb flavours earlier than!
When I first began out making wedges, the one factor I used to be intimidated by was the best way to reduce potatoes into the right form wedge. Getting them crispy was one other insane problem I had. It is definitely the exact opposite and they’re SO EASY to make. I choose them over making fries, and have included step-by-step photographs of chopping the right wedge!
Wedges are a household favorite round right here….however I’m positive this isn’t the one household. I’m considering households on a common or world broad scale have the identical love affair with a very good, crispy wedge. This week, studying all the superb critiques from my Crispy Sweet Potato Wedges with Garlic Avocado Aioli recipe, I all of the sudden craved — no — C.R.A.V.E.D some CRISPY and CRUNCHY wedges. Usually, the wedges we make are the Smokey Mexican Beef Wedges, that are principally Taco smothered wedges. Or….come to think about it…..tacos on wedge-roids.
Since most of you have got additionally been writing in after making an attempt the Crispy Garlic Butter Parmesan Smashed Potatoes, these two flavours needed to occur in a wedge.
After making potato wedges as soon as, you gained’t need to be chopping fries any extra. BONUS POINTS: These are a lot faster and healther-ish, since they’re oven baked.
1/ Halve your potato……then halve EACH HALF once more, so you might have four items.
2/ HALVE every of these items, like within the second photograph, to make wedges. That’s it.
See? WEDGES associates! Season them together with your favourites. I exploit minced garlic as an alternative of powdered BUT you CAN use powdered should you so want. Paprika, parsley and loads of salt comply with, as a result of let’s face it, salty potatoes are the best sort of potatoes.
And in 35 minutes, you’ve wedges. Let me rephrase. CRISPY and crunchy, garlicky parmesan potato wedges.
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Crispy Garlic Baked Potato Wedges
Crispy Garlic Baked Potato Wedges are mushy pillows on the within, and crunchy on the surface with a great kick of garlic and parmesan cheese!
- 6 giant russet (or brushed) potatoes, rinsed
- 1/four cup olive oil
- 1 tablespoon minced garlic (or three teaspoons garlic powder)
- three teaspoons salt (regulate to your tastes)
- 1 teaspoon paprika
- 2/three cup finely grated or shredded parmesan cheese , divided
- 2 tablespoons recent chopped parsley
Preheat oven to 200°C | 390°F. Line 2 giant baking sheets / trays with parchment (baking) paper; put aside.
Cut every potato in half lengthways, then reduce every half in half lengthways once more, after which minimize every half in half lengthways once more till you’ve eight wedges. (Make positive they’re about the identical thickness and measurement).
In a small jug, mix the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil combination over the potatoes and toss collectively to coat evenly. Arrange potato wedges in a single layer on a big baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and additional salt if wanted. Bake for 35 minutes, turning wedges half method by way of baking time, till golden, crisp and cooked via when examined with a fork.
Sprinkle with parsley and remaining parmesan cheese to serve.
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