Crispy Garlic Parmesan Potato Wedges With Lemon Thyme Olive Oil Drizzle

These aren’t your average potato wedges! We’re taking humble potatoes to a whole new level with a crispy, golden-brown exterior, a fluffy interior, and an explosion of flavor. Imagine perfectly seasoned potato wedges, generously coated in a savory garlic Parmesan crust, and finished with a bright, herbaceous lemon-thyme olive oil drizzle. This recipe is surprisingly easy to make and guaranteed to disappear quickly. Get ready to experience potato perfection!

What You’ll Need

• 800 g (≈1.75 lb) Russet Potatoes: Russet potatoes are the star of the show! Their high starch content results in the fluffiest interior and the crispiest exterior when baked. Look for firm potatoes without any green spots or sprouts.
• 45 ml (3 Tbsp) Olive Oil (divided): We’re using olive oil for both tossing the potatoes and creating the flavorful lemon-thyme drizzle. Extra virgin olive oil is preferred for its rich flavor, but a good quality regular olive oil will also work well.
• 4 Cloves Garlic, Minced: Freshly minced garlic is essential for that classic garlic flavor. Don’t skimp – the more garlic, the better!
• 1 tsp (5 ml) Lemon Zest (about 1 lemon): Lemon zest adds a bright, citrusy aroma and flavor that perfectly complements the potatoes and herbs. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• 15 ml (1 Tbsp) Fresh Thyme Leaves, Chopped: Fresh thyme provides a lovely earthy and slightly floral note. If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme, but the flavor won’t be quite as vibrant.
• 60 g (2 oz) Grated Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting ability. Pre-grated Parmesan often contains cellulose, which can prevent it from melting smoothly.
• 50 g (½ cup) Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs, resulting in an extra crispy coating.
• 5 g (1 tsp) Smoked Paprika: Smoked paprika adds a subtle smoky flavor that enhances the overall savory profile of the wedges.
• 5 g (1 tsp) Sea Salt: Sea salt provides a clean, bright flavor. Adjust the amount to your preference.
• 2.5 g (½ tsp) Freshly Ground Black Pepper: Freshly ground black pepper adds a touch of spice and complexity.
• 30 ml (2 Tbsp) Olive Oil (for lemon-thyme drizzle): More olive oil to create the drizzle.
• 2 Tbsp (≈6 g) Fresh Parsley, Chopped: Fresh parsley adds a pop of color and freshness as a garnish.
• Optional: Additional Lemon Zest: For an extra burst of lemon flavor and visual appeal.

Substitutions & Variations

Feel free to customize these wedges to your liking! Here are a few ideas:

• Potatoes: Yukon Gold potatoes can be used for a slightly creamier texture.
• Parmesan Cheese: Pecorino Romano cheese is a great substitute for Parmesan.
• Herbs: Rosemary or oregano can be used in place of thyme.
• Spice: Add a pinch of cayenne pepper for a little heat.

Let’s Get Cooking: Detailed Step-by-Step Instructions

1. Preheat and Prep: Begin by preheating your oven to 220°C (425°F). This high heat is crucial for achieving that signature crispy exterior. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Season the Potatoes: In a large bowl, combine the potato wedges with 30ml (2 tbsp) of olive oil, minced garlic, sea salt, and freshly ground black pepper. Ensure each wedge is thoroughly coated. Don’t be shy with the seasoning – potatoes need a good amount to bring out their flavor! Massage the oil and seasonings into the potatoes with your hands for even distribution.
3. First Bake: Spread the seasoned potato wedges in a single, even layer on the prepared baking sheet. Avoid overcrowding, as this will steam the potatoes instead of roasting them. Bake for 20 minutes, flipping them halfway through to ensure even browning and crisping on all sides.
4. Prepare the Lemon-Thyme Drizzle: While the potatoes are baking, create the vibrant lemon-thyme drizzle. In a small bowl or cup, whisk together the remaining 15ml (1 tbsp) olive oil, lemon zest, and chopped fresh thyme. The zest is key here – it provides a bright, aromatic citrus note. Set this aside; it’s the finishing touch!
5. Make the Parmesan-Panko Coating: In another bowl, combine the grated Parmesan cheese, panko breadcrumbs, smoked paprika, and a pinch of sea salt. Add a drizzle (about 1 teaspoon) of the lemon-thyme oil to lightly moisten the crumb mixture. This helps the coating adhere to the potatoes. The panko breadcrumbs provide an extra layer of crunch.
6. Coat and Return to Oven: Once the initial 20-minute bake is complete, remove the potato wedges from the oven. Drizzle half of the prepared lemon-thyme oil over the hot wedges, tossing to coat. Then, generously sprinkle the Parmesan-panko mixture over the wedges, gently pressing it onto the surface to ensure it sticks.
7. Second Bake for Crispiness: Return the coated potato wedges to the oven and bake for an additional 10-12 minutes, or until the topping is golden brown and wonderfully crisp. Keep a close eye on them during this final bake to prevent burning.
8. Final Drizzle and Garnish: Remove the wedges from the oven and immediately drizzle the remaining lemon-thyme oil over them for a glossy, flavorful finish. Plate the wedges attractively, overlapping them slightly. Garnish with a sprinkle of chopped fresh parsley and a light dusting of extra lemon zest for a pop of color and freshness.
9. Serve Immediately: These wedges are best enjoyed hot and crispy! Serve them right away as a side dish or a satisfying snack.

Tips for the Ultimate Crispy Texture

Achieving that perfect crispy texture isn’t just about oven temperature. Here are a few extra tips:

• Potato Choice: Russet potatoes are ideal due to their high starch content, which helps them crisp up beautifully.
• Soaking (Optional): For even crispier wedges, soak the cut potatoes in cold water for at least 30 minutes before seasoning. This removes excess starch.
• Don’t Overcrowd: As mentioned before, ensure the wedges are spread in a single layer on the baking sheet.
• High Heat is Key: Don’t be afraid of the 220°C (425°F) temperature. It’s essential for achieving that golden-brown crispiness.

The Science Behind the Flavor: Why Garlic, Parmesan, and Lemon-Thyme Work So Well

This combination isn’t just delicious; it’s a flavor powerhouse built on complementary elements. Garlic provides a pungent, savory base. Parmesan cheese adds umami and a salty, nutty flavor. The lemon-thyme drizzle introduces brightness and herbaceousness, cutting through the richness of the cheese and garlic. Smoked paprika adds a subtle smoky depth that enhances the overall complexity. The high heat caramelizes the sugars in the potatoes and seasonings, creating even more flavor.

Variations and Customization

Feel free to get creative with these wedges! Here are a few ideas:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the seasoning blend for a spicy kick.
• Herb Swaps: Rosemary or oregano can be substituted for thyme.
• Cheese Alternatives: Pecorino Romano or Asiago cheese can be used instead of Parmesan.
• Dip It: Serve with your favorite dipping sauce, such as aioli, ranch, or a spicy mayo.

Serving Suggestions: Beyond a Side Dish

While these wedges make a fantastic side dish for grilled meats, roasted chicken, or fish, they’re also substantial enough to be a meal on their own! Consider serving them with a fresh salad or a simple protein like grilled shrimp or a fried egg. They also make a great appetizer for parties.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time? You can prep the potatoes and seasoning ahead of time, but it’s best to bake them just before serving for optimal crispiness.
• Can I use different potatoes? While russets are recommended, Yukon Gold potatoes can also work, though they won’t get quite as crispy.
• What if I don’t have panko breadcrumbs? Regular breadcrumbs can be used, but panko provides a lighter, crispier texture.

These Crispy Garlic Parmesan Potato Wedges with Lemon-Thyme Olive Oil Drizzle are a guaranteed crowd-pleaser. The combination of flavors and textures is simply irresistible! Don’t forget to save this recipe to Pinterest for later – you’ll want to make these again and again!

Crispy Garlic Parmesan Potato Wedges With Lemon Thyme Olive Oil Drizzle

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• Author: Rachel Thompson
• Total Time: 52 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These crispy potato wedges are elevated with a savory garlic Parmesan crust and a bright lemon-thyme drizzle. They’re surprisingly easy to make and deliver a burst of flavor in every bite.

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Ingredients

Scale 1x2x3x

• 800 g (≈1.75 lb) Russet Potatoes: Choose firm potatoes without sprouts.
• 45 ml (3 Tbsp) Olive Oil: For tossing and drizzling.
• 4 Cloves Garlic, Minced: Essential for classic garlic flavor.
• 1 tsp (5 ml) Lemon Zest: Adds bright citrus aroma.
• 15 ml (1 Tbsp) Fresh Thyme Leaves: Provides earthy flavor.
• 60 g (2 oz) Grated Parmesan Cheese: Use freshly grated for best melting.
• 50 g (½ cup) Panko Breadcrumbs: For extra crispy coating.
• 5 g (1 tsp) Smoked Paprika: Adds subtle smoky flavor.
• 5 g (1 tsp) Sea Salt: Adjust to preference.
• 2.5 g (½ tsp) Black Pepper: Freshly ground for spice.
• 30 ml (2 Tbsp) Olive Oil: For lemon-thyme drizzle.
• 2 Tbsp (≈6 g) Fresh Parsley: For garnish.

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Instructions

1. Prep Potatoes & Season: Toss potato wedges with olive oil, garlic, salt, and pepper.
2. First Bake: Spread on a baking sheet and bake for 20 minutes, flipping halfway.
3. Make Drizzle: Whisk together olive oil, lemon zest, and thyme.
4. Coat & Second Bake: Drizzle with lemon-thyme oil, coat with Parmesan-panko, and bake for 10-12 minutes.
5. Final Touches: Drizzle with remaining oil, garnish with parsley and lemon zest.

Notes

For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning. Don’t overcrowd the baking sheet.

• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 20 mg