Got a major craving for French Fries? Whip up a batch of these Oven Baked Garlic Parmesan Potato Wedges instead. I promise you won’t be sorry.
Not only are these babies much better for you and for your body, but I swear to God, they’re also way, WAY tastier! And they’re extremely easy to prepare, to boot.
Just make sure that you get the right potatoes to start with and then follow a few very simple rules and I can assure you that you’ll be rewarded with the most amazing taters ever. They’re super tender and buttery on the inside, crispy on the exterior and have a flavor to last until tomorrow!
First, if you’re hoping to get nice, long potato wedges, you need to select potatoes that are long and slim, not those that are fat and round. And try and get potatoes that are fairly large, too.
Also, as a general rule when baking potatoes, it’s best to stick with the starchy or all-purpose varieties, such as Idaho, Russet or Yukon Gold.
This time, I chose to use red skinned potatoes because I’m a huge fan of their color and thinner skin, plus I find that they yield very satisfactory results when baked, despite there being a little more on the waxy side.
If you didn’t do regular potatoes, I suppose that Sweet Potatoes would work too. They certainly have the perfect shape AND also do wonderfully well in the oven. I’m just not too sure about the flavor combination, though, but that’s definitely something I need to try!
I’ll be sure to keep you posted if I do, but for now, let’s stick with the good ole white variety…
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