Before tossing the potatoes in the oil and seasonings, use paper towels to pat them completely dry. The paper towels will absorb any extra starch to ensure the wedges will bake up perfectly brown and crispy.
How do you store baked garlic Parmesan potato wedges?
Allow the cooked garlic Parmesan potato wedges to cool completely. Place them in an airtight container lined with paper towels and refrigerate for up to 3-4 days. The potato wedges can also be frozen and stored in freezer bags for up to 6 months. To reheat leftover wedges, place them in a 400° F oven for 5-10 minutes, turning them once halfway. You can also microwave them for 10 seconds first to soften them up on the inside and then finish them off in the oven. The wedges will get crispier the longer you leave them in the oven, but they can dry out fast, so keep an eye on them while they reheat. If you have an
air fryer, lightly coat the leftover wedges with oil and cook them for 3-5 minutes at about 380°. Here are more
pointers for perfect potatoes.
What dipping sauces should you serve with potato wedges?
Ketchup is always a match for potato wedges—these are the
best ketchup brands, according to the
Taste of Home Test Kitchen. Or go beyond ketchup! Amp up the flavor with any of these delicious
dipping sauces.
What are some other ways to make these potato wedges?
Experiment with different flavors to suit your tastes. You can use freshly minced garlic in place of the garlic powder. Other seasonings to try include paprika, parsley, rosemary, sea salt or freshly cracked pepper. As far as the type of potato, we think Russet potatoes are the ideal spud for this recipe, as they tend to be larger in size and can produce longer wedges. Their interior flesh is dry and their skin is thick, so the wedges will bake up crisp on the outside and fluffy and tender on the inside. You can also use red or Yukon Gold potatoes with good results. Here are more
potatoes recipes we love.
—Amy Glander, Taste of Home Book Editor 
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