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Serve warm with your favorite dipping sauce such as garlic aioli, ketchup, or ranch dressing.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.
Variations:
Add smoked paprika or chili powder for a spicy kick.
Toss the wedges with fresh herbs like rosemary or thyme before baking for added aroma.
Use grated pecorino or asiago cheese as a substitute for parmesan for a different flavor profile.
Sprinkle with minced garlic or garlic powder for a stronger garlic taste.
FAQ:
Q: Can I use other types of potatoes?
A: Yes, Yukon Gold or red potatoes also work well but may have a slightly different texture.
Q: Should I peel the potatoes?
A: Peeling is optional. Leaving the skin on adds texture and nutrients.
Q: How do I ensure the wedges get crispy?
A: Dry the potatoes thoroughly before coating them with oil and bake at a high temperature on a single layer.
Q: Can I prepare these wedges ahead of time?
A: You can slice and season the potatoes ahead, but bake them fresh for the best texture.
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