Garlic Asiago Potato Wedges || Steakhouse Style Fries
These garlic asiago potato wedges are steakhouse-style fries with a crispy outside, fluffy interior, and big, bold flavor. Tossed in garlic butter and topped with shredded asiago, they’re a versatile side dish or indulgent stand-alone snack.
Want more potato inspiration? Try my Authentic German Potato Pancakes or Classic Twice Baked Potatoes.
Introduction
If there’s one potato dish that feels like a treat every single time, it’s these garlic asiago wedges. They’re quick to prep, easy to fry, and pack in flavors most folks love: butter, garlic, and cheese.
This is the kind of side that goes well with steak, grilled chicken, or ribs — but honestly, they’re hearty enough to enjoy all on their own. They cook up while you prep your main dish, and they never last long at the table.
Why This Recipe Works
- Russet potatoes hold up to frying, keeping their shape and fluffing up inside.
- Tossed in garlic butter for rich, savory flavor.
- Finished with shredded asiago cheese for a salty, nutty finish.
- Ready in under 30 minutes, including prep time.
- Easily customized with seasonings and cheese varieties.
Ingredients For Garlic Asiago Potato Wedges
These ingredients are simple to find and easy to keep on hand.
- Russet Potatoes: High starch content makes them ideal for crispy fries.
- Vegetable Oil: For deep frying; lard is a great traditional option.
- Butter: Adds richness and helps the garlic flavor coat the wedges.
- Garlic: Fresh minced garlic infuses the butter.
- Salt & Black Pepper: Enhances and balances all the flavors.
- Asiago Cheese: Shredded; choose a quality wedge if possible.
- Cayenne or Smoked Paprika (optional): Adds a little kick or smoky warmth.
See recipe card below for full information on ingredients and quantities.
Variations or Substitutions
- Use red or yellow potatoes (texture will be softer).
- Try parmesan, romano, or cheddar in place of asiago.
- Swap butter for ghee or a flavored oil.
- Substitute garlic powder in a pinch.
- Add chopped herbs like parsley or rosemary.
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How To Make Garlic Asiago Potato Wedges
Gather the ingredients for this recipe.
- Scrub and slice:
Wash potatoes thoroughly and slice into thick wedges for even cooking.
- Heat oil:
Bring oil to 350°F (175°C) in a deep fryer or large heavy pot for frying.
- Fry in batches:
Add wedges in small batches and fry for 8–10 minutes until golden and crisp.
- Drain and transfer:
Remove from oil, drain on paper towels, then place in a large mixing bowl.
- Melt butter and sauté garlic:
In a small pan, melt butter and cook minced garlic until fragrant.
- Toss to coat:
Pour garlic butter over hot wedges and toss gently until evenly coated.
- Season:
Sprinkle with salt, pepper, and cayenne or paprika if using; toss again to combine.
- Add cheese and serve:
Add shredded asiago, toss once more, and serve hot.
Recipe FAQs
You can, but they won’t be as crispy. If you want to use a different cooking method. roasting works best at 425°F (220°C).
Yes, but freshly shredded melts better and tastes fresher.
Vegetable oil is common, but lard or beef tallow offer excellent flavor.
Crisp them in the oven at 375°F (190°C) for 10–15 minutes.
Serve
These potato wedges are perfect alongside steak, ribs, or grilled chicken. They also make a satisfying main dish on their own. Serve with homemade ranch, blue cheese, or your favorite dipping sauce if desired—but they’re flavorful enough to enjoy plain.
Expert Tips
- Cut evenly: Slice potatoes into uniform wedges to ensure they cook at the same rate.
- Fry in small batches: Avoid overcrowding the fryer to keep the oil temperature steady for crisp, golden wedges.
- Use proper tools: A slotted spoon or spider makes removing the wedges from hot oil safer and easier.
- Add garlic at the end: Sauté garlic just until fragrant, then toss with hot wedges right away to avoid burning.
- Toss cheese while hot: Add shredded Asiago immediately after tossing in garlic butter so it melts slightly and clings to the wedges.
- Grate fresh cheese: Freshly grated Asiago melts better and adds richer flavor than pre-grated cheese with anti-caking agents.
- Serve immediately: These wedges are best served hot while the cheese is warm and slightly melted.
Garlic Asiago Potato Wedges
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Cast iron Dutch oven or heavy-bottomed pot
- Tongs or slotted spoon
- Paper towels
- Small saucepan
- Grater
Ingredients
- 6 medium russet potatoes
- 1 cup fresh grated asiago cheese
- 4 tbls salted butter
- 3 extra-large garlic cloves minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- cayenne pepper or paprika for garnish optional
- vegetable oil for frying
Instructions
- Prepare the potatoes: Clean and cut the potatoes into wedges.
- Heat the oil: In a deep fryer or heavy-bottomed pot, heat the oil to 350°F (175°C).
- Fry the wedges: Carefully add the potatoes to the hot oil and fry until golden brown and crispy.
- Prepare the garlic butter: While the potatoes are frying, melt the butter in a small saucepan over low heat. Add the minced garlic and let it lightly simmer to infuse the butter with flavor.
- Drain the potatoes: Remove the fried potatoes from the oil and place them in a large mixing bowl lined with paper towels. Let them sit for a few minutes to absorb excess grease. Remove the paper towel.
- Coat the wedges: Pour the garlic butter over the potatoes, then sprinkle with salt and black pepper. Toss to coat evenly.
- Add the cheese: Sprinkle half of the grated Asiago cheese over the wedges and toss to coat. Repeat with the remaining cheese.
- Garnish and serve: Optionally, sprinkle with cayenne pepper or paprika for extra flavor. Serve hot.
Video
Notes
-
- Cut evenly: Slice potatoes into uniform wedges to ensure they cook at the same rate.
- Fry in small batches: Avoid overcrowding the fryer to keep the oil temperature steady for crisp, golden wedges.
- Use proper tools: A slotted spoon or spider makes removing the wedges from hot oil safer and easier.
- Add garlic at the end: Sauté garlic just until fragrant, then toss with hot wedges right away to avoid burning.
- Toss cheese while hot: Add shredded Asiago immediately after tossing in garlic butter so it melts slightly and clings to the wedges.
- Grate fresh cheese: Freshly grated Asiago melts better and adds richer flavor than pre-grated cheese with anti-caking agents.
- Serve immediately: These wedges are best served hot while the cheese is warm and slightly melted.
I hope you enjoy these garlic Asiago potato wedges — they’re packed with flavor and the perfect crispy, cheesy side dish! If you try the recipe, I’d love to hear how it turned out for you — please leave a review and share your experience! And if you have any questions or need help with the recipe, don’t hesitate to ask in the comments below. I’m happy to help and look forward to hearing from you!