Crispy Baked Garlic Parmesan Potato Wedges
Golden, crunchy-coated wedges loaded with garlic, Parmesan, and oregano, served with a melted cheddar sriracha dipping sauce.
食材
- 1.65 lb potatoes · peeled and cut into wedge shapes
- 1 tbsp salt · for soaking water; plus a little extra for seasoning
- 2 tbsp olive oil
- 1/4 cup Parmesan cheese · grated; adjust to taste
- 2 tbsp corn starch or potato starch · optional, helps with crispiness
- 1/2 tbsp dried oregano
- 1 tsp red pepper powder
- 1 tsp minced garlic
- 1/3 cup bread crumbs
- 2.5 tbsp milk · for cheese sauce
- 1.5 oz cheddar cheese · for cheese sauce
- 1 tsp butter · for cheese sauce
- 1 tsp sriracha sauce · for cheese sauce
做法
- 1
Peel and Cut Potatoes
Peel 750g of potatoes and cut them into wedge shapes.
- 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
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
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
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
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
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
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.
