Parmesan Garlic Potato Wedges

These oven wedges get a coating of garlic, paprika and Parmesan before baking and another layer of cheese on top, so every piece has plenty of flavor. A cold-water soak and a thorough drying are what make them crisp outside and creamy inside.

Serves 6 · 1 hour 5 minutes

Ingredients

• 6 medium russet potatoes (about 3 pounds), scrubbed
• 4 tablespoons olive oil
• 3 garlic cloves, finely grated
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 cup freshly grated Parmesan (about 4 ounces), divided, plus more for serving
• Salt and black pepper
• 2 tablespoons chopped fresh parsley
• Dipping sauce of your choice, for serving

Instructions

1. Heat the oven to 425°F.
2. Cut each potato in half lengthwise, then cut each half lengthwise into 4 long wedges, for 8 wedges per potato. Soak the wedges in a bowl of cold water for at least 15 minutes to draw out some starch.
3. In a large bowl, stir together the olive oil, garlic, paprika, onion powder, ½ cup Parmesan, 1½ teaspoons salt and 1 teaspoon pepper.
4. Drain and rinse the potatoes, then dry each wedge well with a clean towel. Add them to the bowl and toss with your hands until coated.
5. Spread the wedges over two sheet pans so none of them touch, and sprinkle with the remaining ½ cup Parmesan.
6. Bake on the upper and middle racks for 15 minutes. Flip every wedge, swap the pans between racks and bake about 15 minutes more, until golden and crisp.
7. Pile onto a platter, season with more salt and pepper, and finish with the parsley and extra Parmesan. Serve hot with your favorite dip.

Tips

• To freeze, spread the baked wedges on a tray until frozen solid, then bag them. Reheat straight from the freezer in the oven or microwave.

Adapted from Dan Pelosi, NYT Cooking.