Holly Farms Potato Wedges Recipe: Golden Crisp With Herbed Parmesan Dusting

Achieving perfectly crisp potato wedges at home is simpler than you think. This method delivers golden edges and fluffy centers every time, with minimal effort.

The secret lies in a two-step cooking process: parboiling the potatoes first, then roasting at high heat. A final dusting of herbed parmesan elevates the flavor and adds a gourmet touch.

These wedges emerge from the oven with a satisfying crunch outside and tender perfection inside. The herbed parmesan topping adds a savory depth that makes them irresistible.

Serve as a side for burgers, steaks, or enjoy them on their own with your favorite dipping sauce. This technique never fails to impress.

Ingredients for Holly Farms Potato Wedges

Russet potatoes and a handful of pantry staples create golden, crispy perfection every time.

The potatoes are the star here. Russet gives you that fluffy interior and crispy exterior—other varieties just don’t hold up the same. Look for firm, smooth-skinned spuds without green spots. I grab mine from Whole Foods when they’re on sale, but any grocery store works. The Parmesan needs to be freshly grated (pre-shredded has anti-caking agents that affect melt and flavor).

Out of Russets? Yukon Gold works in a pinch, but they’re waxier—skip the cornstarch if you go that route. No Parmesan? Pecorino Romano has a sharper bite that’s delicious. Short on herbs? Italian seasoning covers all three dried herbs in one go. And if you’re avoiding dairy, nutritional yeast gives a cheesy flavor (though it won’t melt like real Parm).

Pre-cut the potatoes and soak in cold water for up to 24 hours to remove excess starch (better crisp!). Store leftovers in an airtight container—they’ll keep in the fridge for 3-4 days, but they’re best fresh from the oven.

Step-by-Step Instructions for Golden Crisp Potato Wedges With Herbed Parmesan Dusting

Here’s the method. Simple steps, perfect results, every time.

Step 1: Prep and Parboil the Russet Potatoes

Start by scrubbing the 2 lb Russet Potatoes thoroughly under cold water to remove any dirt. Cut them into even wedges, about ½-inch thick at the widest point. Uniform size ensures they cook at the same rate.

Place the wedges in a large pot and cover with cold water. Add 1 tbsp of the 3 tbsp Olive Oil and 1 tsp of the 1.5 tsp Salt. Bring to a boil over high heat, then reduce to a simmer for 8-10 minutes until the potatoes are slightly tender but not fully cooked. They should bend slightly when pierced with a fork.

Step 2: Season and Coat for Maximum Crispiness

Drain the parboiled wedges well and pat them completely dry with a clean towel. Moisture is the enemy of crispiness. In a large bowl, toss the potatoes with the remaining 2 tbsp Olive Oil, 1 tsp Garlic Powder, 1 tsp Paprika, 0.5 tsp Black Pepper, and the remaining 0.5 tsp Salt. Stir until every wedge is evenly coated.

Sprinkle the 1 tbsp Cornstarch over the wedges and toss again. This is what creates that extra-crispy exterior. The cornstarch should look like a light, even dusting on each piece.

Step 3: Roast Until Golden and Crisp

Preheat your oven to 425°F. Arrange the seasoned wedges on a baking sheet lined with parchment paper, ensuring they’re in a single layer with space between each piece. Crowding will steam them instead of crisping.

Roast for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on all sides. You’ll hear them sizzle slightly when you flip—that’s the sound of crispiness building.

Step 4: Add the Herbed Parmesan Topping

While the wedges are still hot from the oven, transfer them to a serving bowl. In a small bowl, combine the 0.5 cup Parmesan Cheese, 2 tsp Dried Parsley, 1 tsp Dried Oregano, and 1 tsp Dried Thyme. Mix well to create the herbed Parmesan dusting.

Sprinkle this mixture evenly over the hot wedges. The residual heat will melt the Parmesan slightly, helping it cling to the crispy surface. Toss gently to distribute the topping evenly, then serve immediately while the wedges are at their peak crispiness.

Serving Suggestions for holly farms potato wedges

Classic Pairings

These wedges shine next to juicy 8-ounce burgers or a perfectly grilled ribeye steak. The crispy texture contrasts beautifully with tender meats. I love serving them with a cold craft lager for a classic pub-style meal. 🍺

Dipping Sauce Ideas

Offer ranch dressing and spicy ketchup for dipping—mix ½ cup ketchup with 1 tbsp hot sauce. For something lighter, try garlic aioli (mayo, minced garlic, lemon juice). These sauces complement the herbed parmesan perfectly.

Lighter Options

Balance the richness with a crisp green salad—toss mixed greens with balsamic vinaigrette. Or serve with grilled asparagus brushed with olive oil and lemon zest. Both add freshness without overpowering the wedges.

Game Day Spread

For parties, set out a platter with buffalo wings, celery sticks, and blue cheese dressing. The wedges hold up well at room temperature for 1-2 hours. Guests always rave about the herbed parmesan topping.

Breakfast Twist

Top leftover wedges with fried eggs and crumbled bacon for a hearty breakfast. The crispy edges soak up the runny yolk beautifully. I add sliced avocado for extra creaminess. 💛

Frequently Asked Questions