These crispy Parmesan potato wedges are the perfect side dish or snack, boasting a crunchy exterior and tender inside. The combination of Panko breadcrumbs, Parmesan cheese, and spices gives them an irresistible flavor and texture. Easy to make and absolutely delicious, these wedges are sure to be a hit at any meal.

Full Recipe:

Ingredients:

• 3 large yellow potatoes (about 900g or 2 lbs)
• 60g (1/2 cup) Panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 30-40g (1/3 cup) grated Parmesan cheese
• 50g (1/4 cup) olive oil
• 3 cloves garlic, minced

Directions:

1. Preheat the Oven:

• Preheat your oven to 220°C (425°F).
• Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.

2. Prepare the Potatoes:

• Wash the potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel.
• Cut each potato into wedges. Try to keep the wedges roughly the same size to ensure even cooking.

3. Prepare the Coating:

• In a large mixing bowl, combine the Panko breadcrumbs, salt, black pepper, paprika, and garlic powder.
• Drizzle the olive oil over the potato wedges. Toss them gently to coat each piece evenly with oil.
• Add the grated Parmesan cheese and minced garlic to the breadcrumb mixture. Toss the potato wedges again, making sure they are thoroughly coated with the breadcrumb mixture.

4. Arrange and Bake:

• Arrange the coated potato wedges in a single layer on the prepared baking sheet. Make sure there is enough space between each wedge to allow for good air circulation, which helps them become crispy.
• Bake in the preheated oven for 20-25 minutes. Halfway through the baking time, flip the wedges to ensure they brown evenly on all sides.

5. Serve:

• Once the wedges are golden brown and tender, remove them from the oven.
• Let them cool slightly before serving to avoid burning your mouth and to allow the coating to set.

Storage Tips:

• Refrigeration: Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the wedges on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through and crispy again.
• Freezing: These wedges can be frozen for up to a month. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Reheat directly from frozen at 220°C (425°F) for about 20 minutes.

Nutritional Information (per serving, approximately):

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 10g
• Fiber: 4g
• Sugar: 1g
• Sodium: 450mg
• Vitamin C: 15mg
• Calcium: 60mg
• Iron: 1.5mg

Possible Questions:

1. Can I use different types of potatoes? Yes, you can use russet or red potatoes if you prefer. Just be sure to adjust the cooking time as needed.
2. Can I make these wedges ahead of time? Yes, you can coat the potato wedges and store them in the refrigerator for up to 4 hours before baking.
3. What can I serve with these potato wedges? These wedges pair well with burgers, grilled chicken, or as a side to a fresh salad.
4. Can I use different cheeses? Absolutely! Try using cheddar, Asiago, or a blend of your favorite cheeses for a different flavor profile.
5. Are there any alternatives to Panko breadcrumbs? If you don’t have Panko, you can use regular breadcrumbs or crushed cornflakes for a similar crunch.
6. How do I ensure my wedges turn out crispy? Ensure the wedges are spaced out on the baking sheet and not touching. Also, flipping them halfway through baking helps them crisp up evenly.
7. Can I add other seasonings? Yes, feel free to add your favorite herbs and spices such as rosemary, thyme, or cayenne pepper for a bit of heat.
8. What if I don’t have Parmesan cheese? You can substitute with any hard, grated cheese like Pecorino Romano or Grana Padano.

Extra Tips:

• Cutting the Potatoes: Use a sharp knife to make clean cuts and ensure even pieces. Uniformity in size ensures even cooking.
• Oil Distribution: Make sure the olive oil is evenly distributed over the wedges to help the coating stick and ensure they bake to a crisp.
• Avoid Overcrowding: Spread the wedges out on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in less crispy wedges.
• Check Doneness: Depending on your oven, baking times may vary. Check the wedges a few minutes before the end of the baking time to ensure they don’t burn.

Conclusion:

Crispy Parmesan potato wedges are a versatile and crowd-pleasing dish that can accompany a wide range of meals or be enjoyed on their own as a tasty snack. The preparation is straightforward, and the ingredients are simple, making this recipe a go-to for busy weeknights or casual gatherings. Serve these wedges with your favorite dipping sauce, such as ketchup, aioli, or a spicy mayo, for an extra flavor boost. Enjoy!