Host The Toast HomepageHost The Toast

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Recipes
  • About
  • Press
  • Shop
Home » Potatoes

Parmesan and Garlic Crusted Baked Potato Wedges

January 21, 2016 by Morgan 5 Comments

Jump to Recipe

Parmesan and Garlic Crusted Baked Potato Wedges. Crispy, creamy, cheesy, garlicky, and simple to make, to boot. Check out the recipe and the how-to video. | hostthetoast.com

I am a fan of all sorts of cheeses: hard, melted, fondue, spreadable-- you name it. But by far my favorite is the kind that oozes onto the pan when you're baking and gets super crispy in the process. You know what I'm talking about.

10 times out of 10 I am going to pick that burnt cheese off of the baking sheet and love every second of it.

When browned, cheese undergoes some chemical reactions that causes it to have deeper, nuttier, richer, and more complex flavors (in fact, this happens to all foods). The browning process responsible is called the Maillard reaction, which you've probably heard about before if you're interested in food science. It's the reason we crave the corner piece of lasagna, with its crisp noodles; the camp fire-charred marshmallows; the blistered, coal-fired pizza; and the grill-marked meats. It's the reason I make Parmesan and Garlic Crusted Baked Potato Wedges.

Parmesan and Garlic Crusted Baked Potato Wedges. Crispy, creamy, cheesy, garlicky, and simple to make, to boot. Check out the recipe and the how-to video. | hostthetoast.com

To make these wedges perfect, I first boil them in vinegared water, which helps to cook the potato through while keeping it from getting mushy or falling apart in the baking phase. Then, I melted butter onto my baking sheet, and sprinkled shredded parmesan and minced garlic liberally on top. You can also use grated parmesan, if you prefer, or experiment with other hard cheeses. Just make sure you don't try this with high-moisture cheeses like fresh mozzarella, as they won't crisp up the same and will get too oily.

Once my cheesy, buttery, garlicky layer is all prepared, I place the potato wedges on top, making sure that one of the skinless sides is down, touching the cheese. Then I bake them until they're golden and the cheese is very crisp. It's important to let the wedges rest for 5 minutes after removing them from the oven, or the cheese will not set and it won't adhere to the potatoes.

You'll probably find at this point that the wedges are difficult to remove. Using a metal spatula, break apart cheese in between each wedge, and then scrape the cheesy wedges away from the pan. Once I do this, I place the wedges in a bowl, top with parsley, lemon zest, salt and pepper, and serve them warm. They're delicious on their own, but I like them even more when I dip them in warm marinara. Mmmmm.

Parmesan and Garlic Crusted Baked Potato Wedges. Crispy, creamy, cheesy, garlicky, and simple to make, to boot. Check out the recipe and the how-to video. | hostthetoast.com

As you can tell from the picture above, James prefers to eat his with ranch or aioli. Delicious either way.

I also made a quick how-to video, to illustrate... well.. "how-to". Check it out. Not too shabby for my second video ever, I think. I could definitely get the hang of this!

When you give the recipe a go, don't forget to tag #hostthetoast on Instagram or Twitter to show off your Parmesan and Garlic Crusted Baked Potato Wedges. You'll make all of your fellow burnt-cheese-scraper friends jealous, for sure.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Parmesan and Garlic Baked Potato Wedges


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Morgan
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Description

Adapted from http://www.favfamilyrecipes.com/


Ingredients

Units Scale
  • 4 russet potatoes, cut into wedges
  • 4 cups water
  • 1 tablespoon white or apple cider vinegar
  • 1 tablespoon salt
  • ¼ cup butter, divided into tablespoon-sized pieces
  • 4 ounces (about 1 cup) shredded parmesan cheese
  • 4 large cloves garlic, minced
  • ¼ cup freshly chopped parsley
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Marinara or dip of choice, to serve

Instructions

  1. Place the potato wedges in a large pot, and add in the water, vinegar, and 1 tablespoon salt. Press down on the potatoes gently to make sure they're all submerged. Bring the pot to a gentle boil and continue to boil the potatoes for 10 minutes. Drain and pat the potatoes dry with paper towels. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Set the butter on a large baking sheet. Transfer the baking sheet to the oven and allow the butter to melt as the oven preheats. Once the butter has fully melted, carefully remove the baking sheet from the oven.
  4. Sprinkle parmesan cheese evenly on top of the baking sheet. Do the same with the garlic.
  5. Place the potato wedges on top of the garlic and cheese layer, so that one of the skinless sides is touching the cheese. Bake for 45 minutes, or until the potatoes are lightly golden and the cheese has browned.
  6. As the potatoes cook, combine the parsley, lemon zest, salt and pepper in a small bowl and mix. Set aside.
  7. Let the potatoes sit for 5 minutes. This ensures that the cheese will stick to the potatoes instead of ripping off and staying on the pan. It's very important to leave them be so they can set.
  8. Using a metal spatula, break apart the cheese in-between each wedge and lift the baked cheese and wedges from the baking sheet. Plate and then sprinkle with the parsley mixture.
  9. Serve warm with marinara, ranch, or sauce of choice for dipping.
  • Prep Time: 15 mins
  • Cook Time: 45 mins

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

signature

More Potatoes

  • Syracuse Salt Potatoes
  • Warm Chorizo Potato Salad
  • Smoky Bacon-Wrapped Baby Potatoes
  • Grilled Potato Wedge Fries with Roasted Garlic Aioli

Comments

  1. Kate says

    January 21, 2016 at 2:51 pm

    I'm a burnt cheese sorta gal myself. These look phenomenal!

    Reply
  2. maude says

    January 23, 2016 at 8:59 pm

    it's not everyday that one can say: I learned something new!!! your tip about putting vinegar in the water to cook potatoes is new to me. have to go shopping & then i'll make these; can't wait.

    do u use vinegar for cooking potatoes for other recipes? mashed, hash browns? i'm so curious.

    maude

    Reply
  3. Jo says

    January 27, 2016 at 3:00 pm

    Tried this recipe over the weekend and really liked it. Thanks for the fantastic idea. I might bake for a bit less tonight since the cheese was a little too burnt.

    Reply
  4. Kate says

    January 29, 2016 at 7:32 pm

    I have realized over the years how much faster I learn by watching someone do something, so that video was super helpful, thank you! Going to make these tonight to be a side to some very good steaks and a solid red wine. 🙂

    Reply
  5. anna* says

    February 03, 2016 at 2:22 pm

    Looking forward to trying this. Usually I just coat the wedges in oil and cheese/spices/herbs/garlic and pop them in the oven for about 40 min but I'm interested in the boiling with vinegar step!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
READ MORE »

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Host The Toast
Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Recipes
  • About
  • Press
  • Shop