Crispy Baked Garlic Parmesan Potato Wedges

Préparation

1. 1

   Peel and Cut Potatoes

   Peel 750g of potatoes and cut them into wedge shapes.

2. 2

   Soak in Hot Salted Water

   Place the potato wedges in a bowl and pour hot water over them. Add 1 tablespoon of salt and let the potatoes soak for 20 minutes. This helps create a crispier exterior when baked.

3. 3

   Dry the Potatoes

   Drain the water and gently pat the potato wedges dry with paper towels. Remove as much moisture as possible for maximum crispiness.

4. 4

   Season the Wedges

   Place the dried potato wedges in a large zip-lock plastic bag. Add 2 tablespoons of olive oil and shake to coat evenly. In a small bowl, pre-mix 30–40g grated Parmesan cheese, 2 tablespoons of corn starch or potato starch (optional), 1/2 tablespoon of dried oregano, 1 teaspoon of red pepper powder, a little salt, and 1 teaspoon of minced garlic. Add the seasoning mixture to the bag and shake well to coat the wedges.

5. 5

   Coat with Breadcrumbs

   Add 40g of bread crumbs to the bag. Shake gently so the breadcrumbs stick without knocking off the seasoning already on the wedges.

6. 6

   Bake the Wedges

   Preheat your oven to 365°F (185°C). Arrange the seasoned wedges in a single layer on a baking tray lined with parchment paper or a silicone mat. Bake for 40–50 minutes, adjusting the time as needed, until the wedges are deeply golden and crispy. Test doneness by poking with a toothpick — it should slide in easily.

7. 7

   Make the Cheese Sauce

   In a microwave-safe bowl, combine 2.5 tablespoons of milk, 40g of cheddar cheese, and 5g of butter. Microwave for 30 seconds, then stir until smooth and melted. Stir in 1 teaspoon of sriracha sauce.

8. 8

   Plate and Serve

   Transfer the baked potato wedges to a serving plate. Serve immediately with the warm cheese sauce for dipping. Can also be enjoyed with ketchup or on their own.