Classic Homemade Potato Wedges with Garlic Parmesan Dip

January 15, 2025

Ready to take your fry game to the next level? These crispy, golden potato wedges are simple to make, wildly satisfying, and paired with a creamy, garlicky Parmesan dip that’s out-of-this-world good. Let’s dive into this ultimate snack – your taste buds are in for a treat!

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Ready to take your snack time up a notch? These Classic Homemade Potato Wedges with Garlic Parmesan Dip are here to rescue your cravings and elevate your fry game! Picture this: golden, crispy wedges of potato with a fluffy interior, paired with a velvety, garlicky Parmesan dip that practically begs you to double-dip. Whether you're enjoying a laid-back movie night or hosting a crowd, this recipe is the delicious high-five your taste buds have been waiting for. Oh, and did I mention how insanely easy they are to whip up? Let’s talk snack goals.

Classic Homemade Potato Wedges with Garlic Parmesan Dip Recipe

What makes these potato wedges so special, you ask? It's all about the magic combo of classic comfort food with a touch of gourmet flair. First, the potatoes are seasoned with a blend of smoked paprika, garlic powder, and just a hint of cayenne for a subtle kick. Then there’s the dip – the crowning glory! Creamy sour cream and mayo meet the robust flavors of Parmesan cheese, fresh garlic, and a touch of lemon juice for brightness. It’s indulgent but not overly heavy, and every single bite feels like a reward for your efforts in the kitchen. This pairing takes the humble potato and turns it into something truly next-level.

To help you nail this recipe, here are a few quick tips. For the crispiest wedges, soak your cut potato slices in cold water for 30 minutes before baking – it removes excess starch and helps them crisp up beautifully. When it’s time to bake, spread them out on the baking sheet like they’re introverts at a party – no touching! Overcrowding the pan can lead to soggy wedges, and nobody wants that. As for the dip, freshly grated Parmesan cheese makes all the difference. Pre-grated cheese may save a few minutes, but it won’t deliver the same creamy, melty texture. Trust me, it's worth the small effort.

So what are you waiting for? These potato wedges are calling your name, and they’re perfect for so many occasions. Serve them as a side dish with grilled chicken or a hearty veggie burger, or enjoy them solo as the ultimate snack. You can even tweak the spice level in the seasoning or experiment with different dips – chipotle mayo or honey mustard, anyone? Whatever you do, don’t hold back. This recipe is comfort food at its finest and guaranteed to make your taste buds do a happy dance!

Keywords: easy potato wedge recipe, best homemade potato wedges, crispy baked potato wedges recipe, garlic Parmesan dipping sauce, homemade fry seasoning ideas, perfect snack recipes easy, baked potato wedges with dip

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4 servings

Cuisine

American

Ingredients

•4 medium-sized russet potatoes, cut into wedges
•3 tablespoons olive oil
•1 teaspoon garlic powder
•1 teaspoon smoked paprika
•1 teaspoon salt
•1/2 teaspoon black pepper
•1/4 cup grated Parmesan cheese
•1/2 cup mayonnaise
•1/4 cup sour cream
•2 cloves garlic, minced
•2 tablespoons fresh parsley, chopped
•1 tablespoon lemon juice
•Salt and pepper to taste (for the dip)

Instructions

1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a large bowl, toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3
Spread the seasoned wedges out in a single layer on the prepared baking sheet.
4
Bake in the oven for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy.
5
Meanwhile, prepare the garlic Parmesan dip by mixing mayonnaise, sour cream, minced garlic, parsley, and lemon juice in a small bowl.
6
Season the dip with salt and pepper to taste, then refrigerate until ready to serve.
7
Remove the potato wedges from the oven and immediately sprinkle with grated Parmesan cheese.
8
Serve the potato wedges hot with the garlic Parmesan dip on the side.

Nutrition Information

Calories

280 calories per serving

Protein

Carbs

25g

Fat

18g

Frequently Asked Questions

Q: Can I use a different type of potato for this recipe?

A: Yes, you can use other types of potatoes like Yukon Gold or red potatoes. However, russet potatoes are ideal because their high starch content and low moisture yield crispy wedges with a fluffy interior.

Q: Can I make this recipe without olive oil?

A: Yes, you can substitute olive oil with other oils like vegetable oil, canola oil, or avocado oil. Each will work well for roasting and provide a slightly different flavor profile.

Q: How can I make the potato wedges even crispier?

A: To make the wedges extra crispy, soak them in cold water for 30 minutes before seasoning. This removes excess starch. Make sure to dry them thoroughly before tossing with oil and seasonings. Additionally, avoid overcrowding the baking sheet to ensure even crisping.

Q: What can I use as a substitute for mayonnaise or sour cream in the dip?

A: You can replace mayonnaise with Greek yogurt for a lighter option, and sour cream can also be substituted with Greek yogurt or plain unsweetened yogurt. The flavor will be slightly tangier but still delicious.

Q: How should I store and reheat leftovers?

A: Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 375°F (190°C) for about 10-15 minutes to regain crispiness. Avoid microwaving, as it can make the wedges soggy. The dip can also be stored in the refrigerator for up to 3 days in an airtight container.

Q: What are some variations or additional toppings for the wedges?

A: You can experiment with different seasonings such as chili powder, Italian seasoning, or curry powder for a flavor twist. Additional toppings like crumbled bacon, chopped chives, or a drizzle of truffle oil can elevate the dish further.

Q: Can I make this recipe gluten-free and vegetarian?

A: This recipe is already naturally gluten-free and vegetarian as written. Just ensure that the Parmesan cheese you use does not contain any animal rennet if you're serving strict vegetarians.

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