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To make garlic roasted potato wedges, gather these simple items: - 4 large russet potatoes, scrubbed and cut into wedges - 4 tablespoons olive oil - 5 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons grated Parmesan cheese (optional) - Fresh parsley, chopped (for garnish) If you need to swap ingredients, here are some ideas: - Use Yukon gold potatoes instead of russet for a creamier texture. - Swap olive oil for avocado oil for a different flavor. - If you don't have fresh rosemary, try thyme or oregano. - You can skip the Parmesan cheese for a dairy-free option. Choosing the right potatoes makes a big difference. Look for potatoes that are firm and smooth. Avoid any with sprouts or green spots. Russet potatoes work best for crispiness. They have a high starch content, which creates that perfect texture. If you want a sweeter taste, consider using sweet potatoes. They add a fun twist to the classic recipe. Start by gathering your ingredients. You’ll need 4 large russet potatoes, olive oil, garlic, rosemary, smoked paprika, salt, and pepper. You can also add Parmesan cheese if you like. First, preheat your oven to 425°F (220°C). While the oven heats, scrub the potatoes clean. Cut them into wedges. Aim for even sizes so they cook well. In a large bowl, mix the potato wedges with 4 tablespoons of olive oil. Add in 5 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 teaspoon of smoked paprika, salt, and pepper. Toss everything together until the wedges are well coated. This step adds flavor to each bite. Once your potatoes are ready, line a baking sheet with parchment paper. Spread the potato wedges in a single layer on the sheet. Make sure they don’t touch each other. This helps them roast evenly. Place the baking sheet in the oven and set a timer for 30 to 35 minutes. Halfway through, flip the wedges. This ensures they brown nicely on both sides. If you want to add a cheesy touch, sprinkle 2 tablespoons of grated Parmesan cheese over the wedges during the last 5 minutes of cooking. It gives them a nice flavor boost. To get those perfect crispy edges, make sure your potato wedges are dry before tossing them in oil. If they are wet, they won’t crisp up well. Spacing them out on the baking sheet is key, too. If they are too close, they will steam instead of roast. Lastly, keep an eye on them as they roast. Look for a golden-brown color and a crisp texture. Following these steps will lead you to a delicious plate of garlic roasted potato wedges. For all the details, check the Full Recipe. To make your garlic roasted potato wedges even tastier, try adding lemon zest. This brightens the flavor. You can also mix in some crushed red pepper for a spicy kick. Fresh herbs like thyme or oregano work well too. Experiment with these additions to find your favorite mix! For crispy wedges, soak the potato wedges in cold water for 30 minutes. This helps remove excess starch. After soaking, dry them well with a towel. Use a hot oven at 425°F (220°C) for roasting. Make sure to spread the wedges out on the baking sheet. This allows hot air to circulate and makes them crispy. You can prep the wedges a few hours before cooking. Cut and season them, then store in the fridge. Just keep them in a sealed container to avoid browning. When ready, spread them on a baking sheet and roast as usual. They will still taste great! For the full recipe, check the main section. {{image_2}} If you like heat, try spicy garlic roasted potato wedges. Add 1-2 teaspoons of cayenne pepper or red pepper flakes to the mix. This gives your wedges a kick. The garlic and spice blend well to make your taste buds dance. You can also serve them with a cooling dip, like yogurt or sour cream. These spicy wedges make a great snack or side dish. For a fresh twist, use different herbs in your garlic roasted potato wedges. Mint, thyme, or dill can add bright flavors. Replace rosemary with any of these herbs. Just chop them finely and mix them with the garlic and oil. The herbs will bring a garden-like taste to every bite. Perfect for summer picnics or family dinners! If you love cheese and bacon, this variation is for you! After roasting, sprinkle crispy bacon bits on top. Add melted cheese for a rich flavor. Cheddar or mozzarella works well. You can also add a drizzle of ranch dressing or a sprinkle of chives. This makes a fun and filling dish for game day or movie night. Check out the Full Recipe for a base to start these tasty twists! To store leftover garlic roasted potato wedges, let them cool first. Place the wedges in an airtight container. They will stay fresh for about 3 to 5 days in the fridge. If you want, you can separate layers with parchment paper to keep them crispy. Reheating is key to keeping that wonderful crunch. Preheat your oven to 400°F (200°C). Spread the wedges on a baking sheet. Bake for about 10 to 15 minutes. This will make them hot and crispy again. You could also use an air fryer for a quicker option. Cook them at 350°F (175°C) for around 5 to 7 minutes. Freezing is a great way to save extra wedges. Let them cool completely after cooking. Arrange the wedges in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can be stored for up to 3 months. When you are ready to eat, bake directly from the freezer for a quick treat. Just add a few extra minutes to your baking time. For the full recipe, check out the instructions above. Yes, you can use other potatoes like Yukon Gold or red potatoes. Each type gives a different taste. Russet potatoes are my favorite for their fluffiness. They become crispy outside and soft inside. Experimenting with other types can be fun. Just keep in mind that cooking times may vary. For uniform cooking, cut the potatoes into even wedges. Aim for about 1-inch thickness. This helps them cook evenly and get crispy. Start by cutting the potato in half lengthwise. Then, cut each half into 3-4 wedges. You want them to be thick enough to hold up to the oil and spices. Potato wedges are done when they turn golden brown and crispy. You can also poke them with a fork. If they feel soft inside, they are ready. Keep an eye on them while they roast. Flipping them halfway helps ensure they cook evenly. For the full recipe, check out the detailed instructions above. To recap, we covered key ingredients, including substitutions and tips for choosing potatoes. I shared step-by-step instructions, focusing on preparation, cooking, and achieving that perfect crisp. We explored helpful tips for flavor, texture, and meal prep. You learned exciting variations like spicy and loaded wedges. Lastly, we discussed storage and reheating methods. In conclusion, these strategies will help you create delicious garlic roasted potato wedges. Enjoy experimenting with flavors and techniques for the best results. Your perfect dish awaits!

Garlic Roasted Potato Wedges

Get ready to enjoy the ultimate snack with these Garlic Roasted Potato Wedges! Crispy on the outside and tender on the inside, these wedges are infused with rich flavors from garlic and rosemary for a delicious side dish or appetizer. Follow our simple step-by-step recipe to create this mouthwatering dish in just 45 minutes. Click through to discover how to make these tasty potato wedges and impress your family and friends!
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Ingredients
  

4 large russet potatoes, scrubbed and cut into wedges

4 tablespoons olive oil

5 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the potato wedges with olive oil, minced garlic, chopped rosemary, smoked paprika, salt, and pepper.

      Toss the wedges until they are evenly coated with the oil and seasonings.

        Spread the potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

          Roast in the preheated oven for 30-35 minutes or until the wedges are golden brown and crispy, flipping them halfway through for even cooking.

            If using Parmesan cheese, sprinkle it over the wedges during the last 5 minutes of roasting.

              Remove from the oven and garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4