GARLIC ASIAGO POTATO WEDGES THAT EVERYONE WILL LOVE

Garlic asiago potato wedges are my favorite steakhouse style french fry. They really take a meal to the next level. And they make a great stand alone dish as well.

You can make a batch of them in no time at all. It takes longer to fry them than it does to toss them together. Which is great because they will cook up nicely, pretty much by themselves, while you’re making the main course for your meal.

And the flavors they tout are pretty universally loved. Most people like butter, garlic, and asiago cheese.

These potato wedges are a win win on the kitchen table.

Choosing Potatoes For This Recipe

I’ve never met a potato that doesn’t make a great french fry. But I have met one that does the job better than the rest. And that is the russet potato.

Russet potatoes hold their shape much longer than other potatoes. This is because they have a very high starch content.

Many other potatoes, like red, white, and yellow, have higher water content and lower starch content. This makes them ‘mush out’ when they are cooked. So, they are better choices for soup, potato salad, and mashed potatoes.

Don’t get me wrong, I’ve never once met a potato I didn’t like. I’m a potato kind of girl through and through. Potatoes are good food. And organically grown potatoes are loaded with health benefits.

But when I’m in the kitchen putting together a meal with special care and extra love I choose my ingredients carefully. And these delicious garlic asiago potato wedges are a dish that I usually make sure is just so.

Ingredients For Garlic Asiago Potato Wedges

The ingredients that you need to make garlic asiago potato wedges are readily available in any store. Almost all of them (or maybe even all of them depending on your area) are likely available at your local farmstand as well.

I usually have everything I need to make them except the asiago. I don’t keep that on hand all of the time. I usually pick up a high quality wedge of this highly flavorful Italian cheese just to make these potatoes, and then use the leftover to top a dish of freshly made pasta.

Here’s a list of the ingredients you’ll need to make this dish …

• RUSSET POTATOES – High starch russet potatoes stand up well to deep frying. They hold their shape and the inside of them stays light and fluffy. Use them if you can.
• VEGETABLE OIL – Vegetable oil is the most inexpensive oil to use for deep frying your potato wedges. There are better options out there for your health, and I definitely support using one of them if you’re able. Try to get your hands on farm fresh pork lard.
• BUTTER – Farm fresh butter can’t be beat. I use it whenever I can. If I can’t get my hands on it, then I pick up a good quality organic butter at the store.
• GARLIC – High quality, organic garlic is the very best way to go with this ingredient.
• SALT – The salt in this recipe really enhances the other flavors. I use real salt whenever I am able to, as it is packed full of trace minerals that are not usually present in refined table salt.
• BLACK PEPPER – A medium coarse grind black pepper is the perfect choice for this dish.
• ASIAGO CHEESE – High quality, organic asiago cheese is the best choice for these potato wedges.
• CAYENNE PEPPER – This ingredient is optional. It adds a little kick to the dish. If cayenne has too much kick for you, but you still want a little spice, use some smoked paprika instead.

How To Make Garlic Asiago Potato Wedges

Making garlic asiago potato wedges couldn’t be easier. You start by scrubbing the potatoes and slicing them steakhouse fry style. Then deep fry them until they are a light golden brown.

Toss them in a delicious butter garlic sauce. Season them with salt and pepper, and toss again.

Then toss one final time with some freshly shredded asiago cheese. So delicious!

If you’re in the mood for a little spice, go ahead and sprinkle some cayenne over the top of your potato wedges before you serve them.

And then all there is left to do is enjoy this crazy tasty steakhouse style potato dish.

Substitutions For This Recipe

There are not a lot of ingredients in this garlic asiago potato wedges dish. So there are not a lot of substitutions.

You can use any potato you like instead of russets. The inside of the potato wedges will likely be a little gummy in texture. However, it probably won’t be that noticeable.

There are many different kinds of garlic available. If you have a favorite, then that is definitely the type you should use.

And parmesan or romano cheese make good substitutes for the asiago. Freshly grated is best no matter what cheese you use. But, preshredded cheese will work fine. Just know that preshredded cheese is coated in cellulose to keep it from clumping.

If you want to use a different cheese, such as cheddar, swiss, monterey jack, or muenster you absolutely can.

Other Ways To Cook This Recipe

I have cooked this garlic asiago potato wedges dish many different ways. I once even cooked it in foil over an open fire while camping.

It can be done in the oven on a sheet pan or on the stovetop in a frying pan.

However, it is very important to note that it does not turn out the same as it does when it’s deep fried. Not even close.

Deep frying is the only method I know of that produces the crisp, crunchy exterior and light fluffy interior that makes these potato wedges particularly delicious.

I suppose an air fryer may work better than other alternative methods. But the truth is I have never used one so I couldn’t say for sure.

How To Serve Garlic Asiago Potato Wedges

Garlic asiago potato wedges are the kind of hearty potato side dish that pairs perfectly with meat. They usually come to mind when I’m thinking about what to serve with a juicy, tender steak, a slab of bbq ribs, or some grilled teriyaki chicken thighs.

And yet, this dish is so good that it also makes a perfect stand alone meal. I have made it for a quick lunch on more than one occasion. I’ve even fried up a small batch for my dinner when I’m home alone in the evening.

I rarely ever put any kind of sauce on my potato wedges. They are already so flavorful that it’s completely unnecessary.

But if you prefer to have a sauce than you can dip them in whatever you dip your regular fries in. I would suggest homemade ranch dressing, homemade blue cheese dressing, or homemade bbq sauce.

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