Description
Okay, so I used to be one of those people who thought all potato wedges were basically the same. Boy, was I wrong! These aren’t your typical soggy restaurant wedges that taste like cardboard. These bad boys are crispy on the outside, fluffy on the inside, and loaded with so much garlic and parmesan flavor that you’ll literally dream about them. I’m not even kidding – my neighbor Dave asked for the recipe after he “accidentally” ate half the batch at my last BBQ. Now he makes them every weekend and his kids think he’s some kind of potato wizard.
Ingredients
Scale
The Potatoes:
- 4–5 large russet potatoes (about 2.5–3 lbs – russets are KEY here, don’t use red potatoes unless you want disappointment)
- 3 tablespoons olive oil (or vegetable oil, whatever you’ve got)
- 1 teaspoon coarse salt (kosher or sea salt work great)
The Magic Coating:
- 1/2 cup grated Parmesan cheese (the real stuff, not that powdered nonsense in the green can)
- 4 cloves garlic, minced super fine (or 2 teaspoons garlic powder if fresh isn’t happening)
- 2 tablespoons fresh parsley, chopped (dried works too, use about 1 tablespoon)
- 1 teaspoon garlic powder (yes, even if you used fresh garlic – double garlic is the point!)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (gives them that gorgeous color and subtle smokiness)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons melted butter (because butter makes everything better)
Optional But Amazing Additions:
- 1/4 teaspoon red pepper flakes (if you like a tiny kick)
- 1 teaspoon Italian seasoning (makes them taste extra fancy)
- Extra Parmesan for sprinkling at the end