These jagged wedges that are wrapped in a crunchy parmesan-panko coat are the ultimate potato comfort food. These wedges take ordinary spuds, give them a quick starch bath, toss them in a savory parmesan-panko armor with garlic and oregano. Finally, bake until the outsides sing and the insides are soft.
You can serve them as an irresistible side alongside grilled meats, a big salad, or with dipping sauces for game night.
What are Potato Wedges Au Gratin?
“Au gratin” is a French culinary nod to a browned, cheesy crust, traditionally a creamy potato bake with a cheesy top. These Potato Wedges Au Gratin borrow that idea but make it casual with wedges instead of layered slices, a Parmesan-rich coating instead of a béchamel, and panko.
Also, the cornstarch in the coating acts like a tiny crisp-maker, giving the exterior a light, almost crackly finish and a perfect contrast to its creamy interior.
Pro Tips for the Best Potato Wedges Au Gratin
- The 20-minute soak removes surface starch so the coating sticks and the wedges crisp instead of being gluey.
- After draining, pat the wedges completely dry because moisture fights crunch.
- Even coating will ensure even crispy wedges. Toss gently but thoroughly so every wedge gets its cheesy, garlicky armor.
- A sprinkle of grated Parmesan or a scatter of parsley and lemon zest after baking brightens the whole dish.
Frequently Asked Questions
Why do I soak the wedges in water?
Soaking for 20 minutes removes surface starch, which prevents the coating from becoming gummy and helps the wedges brown and crisp evenly.
Can I make these ahead of time?
Yes. Coat the wedges and keep them chilled on the tray, covered, for up to 24 hours. Bake straight from chilled and add 5–8 minutes to the baking time if they’re cold.
How do I make them gluten-free?
Swap panko for a certified gluten-free breadcrumb, crushed cornflakes, or crushed gluten-free crackers. The cornstarch is naturally gluten-free and helps with crisping.
How should I reheat leftovers?
It is best to reheat in a preheated oven or air fryer until crisp. Note that a microwave will make them soggy.
Can I Freeze Potato Wedges Au Gratin?
Yes, with a little prep for the best texture. Flash-freeze coated wedges in a single layer on a tray for 1–2 hours, then transfer to a resealable freezer bag and freeze up to 3 months. Bake from frozen at 200°C / 390°F for 25–35 minutes because thawing first will reduce crispiness.
How to Store Leftovers
Cool completely, then store in an airtight container in the refrigerator and reheat in the oven or air fryer to bring back texture. If the top becomes a little soft, a quick broil for about 1–2 minutes at the end can revive the crispness.
Ingredients
How to Make Potato Wedges Au Gratin
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Cut the potatoes into wedges and put them in a bowl.
Cut the potatoes into wedges and put them in a bowl.
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Season with a pinch of salt, then pour enough cold water to cover. Let them sit for 20 minutes and drain completely.
Season with a pinch of salt, then pour enough cold water to cover. Let them sit for 20 minutes and drain completely.
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In the bowl with the potatoes, add olive oil, Parmesan, cornstarch, dry oregano, paprika, garlic, salt, and panko. Mix gently but thoroughly until every wedge is evenly coated in the mixture. Use your hands if you want, you have the chef’s permission to get messy.
In the bowl with the potatoes, add olive oil, Parmesan, cornstarch, dry oregano, paprika, garlic, salt, and panko. Mix gently but thoroughly until every wedge is evenly coated in the mixture. Use your hands if you want, you have the chef’s permission to get messy.
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Line a baking tray with parchment and arrange the coated wedges in a single layer so they have room to crisp. No overlapping is permitted here. Transfer to a preheated oven and bake at 180°C / 360°F for 35 minutes.
Line a baking tray with parchment and arrange the coated wedges in a single layer so they have room to crisp. No overlapping is permitted here. Transfer to a preheated oven and bake at 180°C / 360°F for 35 minutes.
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Place the wedges on a serving plate after baking and serve hot.
Place the wedges on a serving plate after baking and serve hot.
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