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Crispy Garlic Potato Wedges that are baked until golden brown on the outside and tender on the inside, perfect for serving with you favorite dips!
I don’t know about you, but this time of the year, it seems like it’s all about those pre-playoff games with my family. The guys in my family are all big basketball fans and it’s always fun getting together and watching our favorite teams. And of course, they would agree that sports and tasty food go hand in hand. My brother in law is always the one who reliably stocks up on chips, buffalo wings, and ice cream, but this time, I want to contribute to our game time eats. That’s where this recipe for Crispy Garlic Potato Wedges comes in!
Potato wedges that are nice and crunchy on the outside and tender on the inside? Yup, except that these are baked and not fried. And trust me, you won’t even be able to tell the difference! If you or anyone in your family loves fries, you will win them over with this foolproof recipe.
To make these crispy garlic potato wedges, you’ll start off by soaking the potatoes in ice water for about 30 minutes. This process removes any excess starch in the potatoes making them extra crispy. Next, make sure you blot the potatoes with a paper towel before tossing them in a mixture of oil and seasonings. Bake until they’re golden brown and crispy, and while they’re still hot, you can toss them with some fresh parsley and Parmesan cheese.
The end result is these perfect garlicky potato wedges that are crispy on the outside and nice and tender on the inside. If you like them spicy, you can even add a pinch of cayenne pepper to your seasoning mixture.
I made mine around dinner time and they were unintentionally my dinner. I couldn’t stop eating them until half of the batch was all gone! While these potato wedges can honestly go with anything, they’re perfect for entertaining, especially when served with a creamy dip like Dean’s French Onion Dip. Dean’s Dip is a refrigerated dip that delivers a dairy-fresh taste, and the cool, creamy taste and texture just pair so well with these crispy garlic potato wedges. I also love that it’s convenient and easy to use.
I can’t wait to make another batch and serve them with the New Dean’s Cheddar Bacon Dip and Dean’s Bacon Ranch Dip, because you know everything tastes better with bacon! I know if I serve this when watching the playoffs, the guys would just finish the entire batch in no time. These are so simple to make but so addicting!
- 4 russet potatoes, cut into wedges
- 3 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- 2 tbsps fresh parsley, chopped
- ¼ grated parmesan cheese
- Add potato wedges to a bowl of ice water. Allow the potatoes to soak for 30 minutes. Drain potatoes and blot dry with paper towel.
- Preheat oven to 450F. Coat baking sheet with cooking spray and set aside.
- In a mixing bowl, whisk together oil, garlic powder and paprika, and salt. Add potatoes and toss until evenly coated. Arrange potatoes on prepared baking sheet.
- Roast for 30 minutes or until the wedges are crispy and golden brown on the outside, and fork tender on the inside, flipping the wedges halfway through cooking.
- Allow to cool slightly and sprinkle with fresh parsley and parmesan before serving.
You can find a variety of Dean’s Dips in the refrigerated section of Walmart. Be sure to grab these offers to get $1 off one Dean’s Bacon Ranch or Cheddar Bacon Dip or $0.75 off any one Dean’s Dip! You can also find other delicious #DeanDreamBig inspiration here!