Baked Garlic Parmesan Potato Wedges – Crispy on the outside and tender on the inside, these easy baked potato wedges will blow you away with their simplicity and fantastic flavor! A great side dish or appetizer for Superbowl parties, they are guaranteed to have everyone talking!
Photo credit: © Eatwell101.com
Ingredients list for the Baked Garlic Parmesan Potato Wedges
- 1 lb (3 to 4) russet potatoes with skin on
- 2 tablespoons olive oil
- 1 cup parmesan
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon minced garlic (or dried garlic)
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped for garnish
Cheese dip
- 2 cups shredded white cheddar
- 1 teaspoon cornstarch
- 1 cup evaporated milk
- 1 tomato, seeded and diced
- 1 Jalapeño, seeded and diced
- 1/2 red onion, finely chopped
- Hot sauce, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2. Rinse and pat potatoes dry. Cut in wedges and place in a large bowl. Drizzle with olive oil and toss to coat well.
3. In a small bowl whisk together parmesan, salt, pepper, garlic, and Italian seasoning. Sprinkle potato wedges with the cheese and seasoning mixture and toss to coat well.
4. Place potato wedges on the prepared baking sheet in a single layer. Bake for 25 minutes until fork-tender and golden.
5. In the meantime, toss cheddar cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high for 1 minute. Whisk and continue to heat in 30-second increments, whisking in between, until cheese is melted and smooth – about 2 minutes total. Stir in hot sauce if using, and stir to combine. Add tomato, red onion and jalapeño and set aside.
6. When potatoes are done, remove from oven, and sprinkle with freshly chopped parsley. Transfer to a serving platter and serve along with the cheese dip. Enjoy!
Photo credit: © Eatwell101.com
Leave a Reply
Reg
2021-06-07 20:48:01
I hate dealing with whole baked potatoes as they can be so time consuming!!! We do not see russets in YUcatan,Mexico so I made do with 4 medium potatoes cut into wedges. The seasoning was simple and perfect. They baked in half the time of a whole potato. I will try the cheese dip another time, but as they came out of the oven they were perfect with our cowboy steak, and actually baked in the same amount of time! BONUS for non professional cooks.
Mojoblogs
2020-11-14 03:12:47
This is perfect for potato and cheese lovers like me. Looks really really good. Thank you for sharing this. I cannot wait to try this one out.
