Got a major craving for French Fries? Whip up a batch of these Oven Baked Garlic Parmesan Potato Wedges instead. I promise you won’t be sorry.
Not only are these babies much better for you and for your body, but I swear to God, they’re also way, WAY tastier! And they’re extremely easy to prepare, to boot.
Just make sure that you get the right potatoes to start with and then follow a few very simple rules and I can assure you that you’ll be rewarded with the most amazing taters ever. They’re super tender and buttery on the inside, crispy on the exterior and have flavor to last until tomorrow!
First, if you’re hoping to get nice, long potato wedges, you need to select potatoes that are long and slim, not those that are fat and round. And try and get potatoes that are fairly large, too.
Also, as a general rule when baking potatoes, it’s best to stick with the starchy or all-purpose varieties, such as Idaho, Russet or Yukon Gold.
This time, I chose to use red skinned potatoes because I’m a huge fan of their color and thinner skin, plus I find that they yield very satisfactory results when baked, despite their being a little more on the waxy side.
If you didn’t do regular potatoes, I suppose that Sweet Potatoes would work too. They certainly have the perfect shape AND also do wonderfully well in the oven. I’m just not too sure about the flavor combination, though, but that’s definitely something I need to try!
I’ll be sure to keep you posted if I do, but for now, let’s stick with the good ole white variety…
First rule of order: preheat the oven to 400°F – you definitely want to be baking your potatoes in a HOT oven. That’s totally key to getting a crispy exterior!
Next, place the potato wedges in a large mixing bowl. No need to rinse, pat them dry or anything. Just slice ’em up and in the bowl they go.
Once that’s done, grab another bowl and in it, combine the olive oil, grated Parmesan cheese (by all means, use the real stuff!), Dijon mustard, dried oregano, garlic and onion powder, salt and pepper, smoked paprika and chili pepper flakes (feel free to omit those if you’re not a fan of heat); mix well with a fork until a paste forms and then dump that paste over the potato wedges.
Toss with your hands until all the pieces are evenly coated.
Another very important rule that you want to follow is you need to spread your potato wedges on a dark roasting pan, preferably skin side down, leaving a little bit of room between each wedge to allow air to circulate freely.
The reason for using a dark roasting pan is because dark pans absorb more heat than their lighter counterparts and therefore generate more heat in return. This ensures that your potatoes will get nicely brown and crispy. For that to happen, though, there ABSOLUTELY needs to be room for air to circulate. Even if you used the darkest pan in the world, if you were to bunch up your potato wedges in a pile, they’d just end up boiling and would come out white and soggy…
And finally, you want to place your potatoes skin side down on that roasting pan to ensure beautiful, even browning for the flesh and maximum coloration and crispiness for the skin. Also too, skin doesn’t tend to stick to pans quite as much…
Now that you followed all those rules, the last thing you need to do is bake your potatoes for 30 to 35 minutes, or until they’re fork tender and beautifully golden brown.
As soon as your potato wedges come out of the oven, sprinkle them with a little bit of chopped parsley and a tad more grated Parmesan cheese if desired, and serve without delay.
Oh, and you might want to make sure that there will be people around you to share those potatoes with. I can’t be held responsible for the consequences were you to be left alone with the whole batch.
- 4 large red skinned potatoes, sliced into wedges (about 1.35kg | 3lbs total)
- ¼ cup extra-virgin olive oil
- ¼ cup (25g | 0.9oz) finely grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ½ tsp chili pepper flakes
- Chopped fresh parsley and grated Parmesan cheese to garnish
- Preheat the oven to 400°F
- Place the potato wedges in a large mixing bowl.
- Combine the rest of the ingredients in a separate bowl and mix well with a fork until a paste forms; dump that paste over the potato wedges and toss with your hands until all the pieces are evenly coated.
- Spread the potato wedges skin side down in a dark roasting pan, leaving a little bit of room between the wedges to allow air to circulate freely.
- Bake for 30 to 35 minutes or until the potatoes are fork tender and golden brown.
- Sprinkle with a little bit of chopped parsley and more grated Parmesan cheese if desired and serve without delay.