Dinner

Crispy Garlic Butter Parmesan Potato Wedges

These are the wedges that ruin plain fries for you: parboiled in salted, soda-spiked water, shaken in the colander until their edges go shaggy, then roasted cut-side down until they shatter. A drizzle of garlic butter and a shower of parmesan and parsley at the end is all they need. It is a side dish, not a protein play — our math puts a serving at about seven grams — but next to a steak or roast chicken, nothing on the plate gets eaten faster.

Ingredients

• 4 large Russet or Yukon Gold potatoes, scrubbed and cut into thick wedges
• 1 tbsp fine sea salt (for the parboil water)
• 1 tsp baking soda
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried Italian herbs
• 1 tsp flaky sea salt
• ½ tsp black pepper
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced or grated
• ½ cup finely grated Parmigiano-Reggiano
• 2 tbsp chopped fresh parsley

Steps

1. Parboil the wedges: Put the cut wedges in a large pot, cover with cold water by about an inch, and add the fine sea salt and the teaspoon of baking soda. Bring to a boil, then simmer 8 to 10 minutes until just fork-tender on the outside — do not overcook them.
2. Rough up the edges: Drain in a colander and let the steam billow off for about 3 minutes. Shake the colander vigorously to scuff up the wedge edges — that starchy scuff is what turns into the ultra-crisp crust in the oven.
3. Season: Tip the wedges into a large mixing bowl. Drizzle with the olive oil and sprinkle over the garlic powder, onion powder, smoked paprika, Italian herbs, flaky sea salt, and black pepper. Toss gently until every wedge is evenly coated.
4. Roast: Heat the oven to 425°F. Arrange the wedges cut-side down in a single layer on a parchment-lined baking sheet, leaving space between each piece. Roast 30 to 35 minutes, flipping halfway through, until deep golden, blistered, and crisp.
5. Finish and serve: Stir the minced garlic into the melted butter and drizzle it over the hot wedges, tossing gently. Shower with the Parmigiano-Reggiano and the chopped parsley, and serve right away.

Recipe adapted from Med Bites Daily’s Ultra-Crispy Garlic Butter Parmesan Roasted Potato Wedges (@medbitesdaily) — original reel. The full recipe is in her reel caption. Macros are estimates computed from the ingredient list (about 1.3 kg potatoes, oil, butter, and parmesan across six side servings).