My absolute favorite ingredient in this recipe is the Parmesan cheese. It creates this incredible savory crust that gets nutty and slightly crisp in the oven. When my niece first tried these, she declared them “fancy fries” and now requests them whenever she visits.
Perfect Potato Selection
Russet potatoes are the gold standard for these wedges because of their high starch content. Look for firm potatoes without green spots or sprouts. The size matters too—larger potatoes yield thicker, fluffier wedges while medium potatoes create crispier results. I’ve found that scrubbing the potatoes well but leaving the skin on adds both nutrition and texture.
Delicious Dipping Options
While these potato wedges are flavorful enough to stand alone, pairing them with the right dip elevates them to new heights. My family’s favorites include homemade ranch dressing, garlic aioli, or a simple sriracha mayo. For an extra special treat, try a blue cheese dip with a hint of honey—it complements the garlic and Parmesan beautifully.
Make Ahead Tips
You can slice the potatoes up to 24 hours ahead and store them submerged in cold water in the refrigerator. This prevents browning and actually helps remove excess starch for crispier results. Just be sure to drain and thoroughly pat them dry before coating with oil. The seasoning mix can also be prepared days in advance and stored in an airtight container.
Troubleshooting Crispy Wedges
If your wedges aren’t getting crispy enough, try these tricks that have saved my potato dishes many times. First, don’t overcrowd the baking sheet—too many potatoes too close together create steam instead of crispness. Second, consider patting the potatoes completely dry before adding oil. Finally, for extra crispy results, preheat your baking sheet in the oven before adding the potatoes.
