Parmesan Potato Wedges with Garlic Aioli Dip

This simple recipe for baked Parmesan Potato Wedges with Garlic Aioli Dip is mouthwatering! If you’re craving a delectable side dish that’s both crispy and cheesy, these wedges are sure to satisfy your taste buds. With their irresistible golden-brown exterior and tender, fluffy interior, these potato wedges are a delicious treat for potato lovers of all ages.

By baking the wedges instead of deep-frying them, you can enjoy their crispy texture and savory flavor while reducing the calories and fat content, compared to traditional fried potato wedges. This makes them a healthier alternative without compromising on taste.

Take it up a notch by pairing them with a homemade garlic aioli dip, and you have a winning combination that will tantalize your taste buds. The dip is garlicky, creamy and delicious, and a wonderful complement to the crispy potatoes.

Why I Love Baked Parmesan Potato Wedges

I love how easy this recipe is! You don’t need any fancy equipment or complicated techniques. Just a handful of readily available ingredients and an oven are all you need to create this dish. If you like french fries, this crispy potato recipe has less calories and fat, while still satisfying your craving!

What’s special about these Parmesan potato wedges is the combination of seasonings and the addition of grated Parmesan cheese. The fragrant blend of garlic powder, paprika, salt, and black pepper infuses each wedge with a savory burst of flavor. And when baked to perfection, the grated Parmesan cheese forms a crispy, cheesy crust that adds a delightful richness.

One of the best things about this recipe is its versatility. These Parmesan potato wedges make a fantastic side dish for a wide range of main courses, from grilled meats to roasted vegetables. They’re also a hit at parties or gatherings as a tasty appetizer or game-day snack. Plus, they’re a family-friendly option that will please both kids and adults alike.

Whether you’re planning a casual dinner or hosting a festive get-together, these baked Parmesan potato wedges are sure to be a hit with family and friends!

Baked Parmesan Potato Wedges with Garlic Aioli Dip Recipe

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

For the dip:

• ½ cup mayonnaise
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash the potatoes and pat them dry with a clean kitchen towel. Leave the skin on for added texture and flavor.
3. Cut the potatoes into wedges by halving them lengthwise and then cutting each half into 2-3 wedges, depending on the desired thickness. Aim for evenly-sized wedges to ensure even cooking.
4. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Mix well.
5. Add the potato wedges to the bowl and toss them gently in the seasoned oil mixture, ensuring each wedge is coated evenly.
6. Transfer the coated potato wedges to the prepared baking sheet, arranging them in a single layer with enough space between them for even browning.
7. Bake the potato wedges in the preheated oven for about 30-35 minutes, or until they turn golden brown and crispy. Flip the wedges halfway through the baking time to ensure even browning on both sides.
8. While the wedges are still hot from the oven, sprinkle them generously with grated Parmesan cheese. The residual heat will help melt the cheese and make it stick to the wedges.
9. Garnish the Parmesan potato wedges with freshly chopped parsley for a pop of freshness and color.

For the dip:

1. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Mix well.
2. Season the aioli with salt and pepper to taste. Add chopped parsley, if desired.
3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve alongside the crispy Parmesan potato wedges and enjoy.

Note: The garlic aioli dip can be made ahead and stored in an airtight container in the refrigerator for up to a week.

Tips:

• For crispier potato wedges, soak the cut wedges in cold water for about 30 minutes before baking. This helps remove excess starch, resulting in a crispier texture.
• Experiment with different seasonings to customize the flavor of your potato wedges. You can add herbs like rosemary or thyme, or even a sprinkle of cayenne pepper for a spicy kick.
• To achieve a perfectly crispy exterior, make sure not to overcrowd the baking sheet. Give the potato wedges enough space to allow hot air to circulate, promoting even browning.

Baked Parmesan Potato Wedges with Garlic Aioli Dip Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Calories 150 kcal

Ingredients

  

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• fresh parsley, chopped (for garnish)
• 1/2 cup mayonnaise
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• salt and pepper to taste

Instructions

 

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Wash the potatoes and pat them dry with a clean kitchen towel. Leave the skin on for added texture and flavor.
• Cut the potatoes into wedges by halving them lengthwise and then cutting each half into 2-3 wedges, depending on the desired thickness. Aim for evenly-sized wedges to ensure even cooking.
• In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Mix well.
• Add the potato wedges to the bowl and toss them gently in the seasoned oil mixture, ensuring each wedge is coated evenly.
• Transfer the coated potato wedges to the prepared baking sheet, arranging them in a single layer with enough space between them for even browning.
• Bake the potato wedges in the preheated oven for about 30-35 minutes, or until they turn golden brown and crispy. Flip the wedges halfway through the baking time to ensure even browning on both sides.
• While the wedges are still hot from the oven, sprinkle them generously with grated Parmesan cheese. The residual heat will help melt the cheese and make it stick to the wedges.
• Garnish the potato wedges with freshly chopped parsley for a pop of freshness and color.
• For the dip, combine the mayonnaise, minced garlic, fresh lemon juice, and Dijon mustard in a small bowl. Mix well.
• Season the aioli with salt and pepper to taste. Add some chopped fresh parsley, if desired.
• Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld together.
• Serve alongside the crispy Parmesan potato wedges and enjoy.

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