You Need These Baked Garlic Parmesan Potato Wedges in Your Life
“Do you want fries with that?”
“No, thank you, but can I have some bakes, please?”
“Bakes” is a word that I just made up exactly one second ago to define baked potatoes that resemble fries. I already know what you’re probably thinking: Stop trying to make bakes happen; it’s never going to happen. To the haters, I say: Watch me! My life-long mission to make bakes happen starts right now.
Step one of my mission involves making the best-tasting bakes known to man. I have chosen these baked garlic Parmesan potato wedges from Creme de la Crumb to demonstrate.
These hunky potato wedges can hold their own against any steak fries that you could ever order. And they owe it all to a crispy, garlic-Parmesan coating, a few glugs of olive oil, and a hot oven. You’re going to want to slice a few russet potatoes into the right sized wedges; drizzle them with the oil; and the season with a mixture of salt, garlic powder, Italian seasoning, and Parmesan cheese.
Place the wedges on a baking sheet and be careful not to crowd. Bake until fork-tender and crispy. If you want them to get next-level crispy, consider broiling them for the last minute or two. When they’ve reached your desired consistency, remove from the oven and garnish with chopped parsley. Dip in blue cheese dressing (or anything else your heart desires).
Did I make bakes happen yet?
→ Get the Recipe: Baked Garlic Parmesan Potato Wedges from Creme de la Crumb
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