- Washed new potatoes
- Extra virgin olive oil
- Parmesan cheese in a piece (or any other cheese you like)
- Fresh rosemary
- Provencal herbs
- Garlic powder
- Ground pepper
- The first thing we will do is wash the potatoes very well, removing all traces of dirt they may have since we will eat them with the skin on. Dry with kitchen paper and cut into long wedges.
- Put the potato wedges in a bowl, add the salt, and a few turns with the pepper mill. Stir well.
- Drizzle with olive oil, stir well with your hands so that they are impregnated on all sides.
- Add the grated cheese at the moment, and mix it equally with your hands.
- In a separate bowl, add the rosemary, the Provencal herbs, the garlic powder, and the paprika, stir well and pour over the potatoes. Stir again with your hands so that all the potatoes are well mixed. Let them marinate for at least half an hour.
- Preheat the oven to 200º.
- Place the potato wedges on a tray covered with aluminum foil. Make sure they are not crowded so that they all come out crispy.
- Bake for about 40 minutes, until golden brown and crispy.
- Serve with your favorite sauces, in my case, barbecue, mayonnaise, and ketchup.
Notes: I have not put quantities, because it depends on the ones that are going to be prepared and the taste of each one, we can put more or less garlic, more or less paprika, etc…
If you liked this Baked Garlic Parmesan Potato Wedges recipe, I recommend you visit Dinner category for similar recipes.
200 degrees? Seems low, but I’m no baker!
Temp is wrong…. I’d use 400 for 30-40 mins!
I was thinking the same thing.
The temp of 200° is written in Celsius, which is 392° Fahrenheit. Bake the wedges at 400°F for 25-30 minutes. Be sure to take a tong and flip the wedges so they get browned on all sides and you will be fine.
Note: The baking time will depend on the accuracy of your oven, as well as the size of your wedges. I cut my potatoes in half lengthwise, then cut each half into thirds so I get 6 wedges from each potato.
In a separate (small) bowl, I mix together salt, pepper, garlic powder, onion powder, and rosemary. Then I spritz the wedges with cooking spray and lightly sprinkle the seasoning over the potatoes. After they are baked, I immediately grate some fresh Parmesan cheese over them and put them back in the over for 5 to 10 minutes until the cheese gets a golden brown.
You can use the dip of your choice but, a nice garlic aioli goes great! For a beautiful presentation at the table, sprinkle the wedges with some finely minced chives.
Don’t be afraid to to make these your own and season them with herbs and spices of your choice and create your own dipping sauce (ranch, honey mustard, tarter sauce and ketchup). Enjoy!
Thanks for letting me know about the temperature. Thought it was too low
Where can I get these delicious looking recipes?
A cook book? Where to get? Please let me know .
Hi bille, I don’t have a cook book yet, but soon I’ll write one
I like the recipes and am going to try them out, pl keep me posted of your new recipes. Thanks Ernest.
All recipes look yummy!
Would love to have a recipe book recipes sound great would look love to try all of them thank you
All your re pies look so good. Thank You for sharing them with all of us. Keep up the good work.