Baked Garlic Parmesan Potato Wedges-these easy baked potato wedges are our favorite fries! They are crispy, cheesy, garlicky, salty, and perfect for dipping in ketchup or your favorite sauces!
I usually crave sweets more than salty foods, but put a plate of hot French fries in front of me and I will have a hard time resisting one or two…or a big handful.
Our boys looooooove French fries. Put a plate of fries in front of them and they won’t make a peep. They will devour them and have ketchup all over their cute little faces.
Our favorite fries are these Baked Garlic Parmesan Potato Wedges. They are baked in the oven, not fried, but you will never know it because they are SO good!
Baked Garlic Parmesan Potato Wedges Recipe
I love these fries because they are baked, but still crispy! The secret? We soak the wedges in ice water for 30 minutes before putting them into the oven. I know it sounds kind of crazy to put the potato wedges in water to make them more crispy, you think it would make them soggy, but nope! Soaking them in water removes excess potato starch and makes them extra crispy!
When the potato wedges are done soaking, we toss them with olive oil, garlic, rosemary, and grated Parmesan cheese. Season with salt and pepper and bake until crispy!
When the potato wedges come out of the oven, I dress them up with a little freshly chopped parsley. Serve warm and dip in your favorite sauces!
Our boys love ketchup and fry sauce. If you don’t live in Utah, you are probably wondering what in the world is fry sauce? It is a mixture of ketchup and mayo! I don’t get the obsession, but most Utahns love it, including our boys:)
Serve these crispy Baked Garlic Parmesan Potato Wedges as an appetizer or along side any meal! They are our favorite fries and I think you will love them too!
These easy baked fries are our favorite! You will never know they are baked because they are so crispy and delicious!
Yield: Serves 8
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 8 small russet potatoes, cut into wedges
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon dried rosemary
- 1/2 cup grated parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
- Ketchup or other sauces, for serving, optional
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