Restaurants›Well Hung Vineyard - Restaurant›Garlic Parmesan Potato Wedges Recipe

Garlic Parmesan Potato Wedges Recipe

Inspired by Well Hung Vineyard - Restaurant
Time50m
Serves4

Fried potato wedges / drizzled with garlic aioli / parmesan cheese / parsley

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash and scrub the Russet potatoes. Cut each potato into wedges and place them in a large bowl.

2

Season the Wedges

Drizzle the olive oil over the potato wedges. Add garlic powder, salt, and black pepper. Toss the wedges until they are evenly coated.

3

Bake the Wedges

Spread the potato wedges in a single layer on a baking sheet. Bake for 30-35 minutes, or until golden brown and crispy, flipping halfway through.

4

Make the Garlic Aioli

While the potatoes are baking, prepare the garlic aioli. In a small bowl, combine mayonnaise, minced garlic cloves, and lemon juice. Mix well until smooth.

5

Finish and Serve

Once the potato wedges are done, remove them from the oven. Sprinkle the hot wedges with Parmesan cheese and chopped fresh parsley. Serve immediately with the garlic aioli on the side.