Garlic Asiago Potato Wedges
These garlic asiago potato wedges have a crispy outside, fluffy interior, and bold, savory flavor. Finished with garlic butter and shredded asiago, they deliver everything people love about asiago fries in a heartier wedge form that works as both a side dish and an indulgent stand-alone snack.
Crispy outside, tender inside — a steakhouse favorite
Quick to prep and easy to cook, these crispy potato wedges are a dependable side for classic meat-and-potatoes meals. Butter, garlic, and melted asiago cling to every wedge, creating bold, savory flavor, with a crisp exterior and tender center that feels right at home on a steakhouse plate.
If you’re building out a full comfort-food menu, other great potato sides to try include classic twice baked potatoes, fair style potato pancakes, and fresh cut french fries.
All of these potato dishes pair naturally with hearty mains like homemade chicken and gravy, crispy fried Louisiana chicken, and cheesy crisp chicken tenders.
Recipe ingredients
Special notes are made in this bulleted list to assist you.
- Russet potatoes: Their high starch content helps them fry up crisp on the outside while staying fluffy and tender inside, making them the ideal choice for deep-fried potato wedges.
- Asiago cheese: Choose a wedge, and grate it yourself, for better melt and sharper flavor than pre-shredded versions, which don’t cling as well to hot potatoes.
- Butter: Salted butter works best here, adding depth and seasoning as it melts over the wedges — especially when made fresh using my easy homemade butter recipe.
See the recipe card for full information on ingredients and quantities.
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How to make garlic asiago potato wedges
Step 1: Wash the russet potatoes thoroughly, then cut them into thick, evenly sized wedges so they cook at the same rate and brown evenly.
Step 2: Pour oil into a cast iron Dutch oven or heavy-bottomed pot and heat to 350°F (175°C), giving it enough time to fully stabilize before frying.
Step 3: Add the potato wedges in small batches to avoid crowding, then fry for 8–10 minutes until deeply golden and crisp on the outside.
Step 4: Use a slotted spoon to remove the wedges from the oil, let excess oil drip off, then transfer them to paper towels to drain briefly.
Step 5: While still hot, place the drained wedges into a large mixing bowl so they’re ready to absorb seasoning and butter.
Step 6: Melt the butter in a small pan over low heat, add the minced garlic, and cook just until fragrant — do not let the garlic brown.
Step 7: Pour the warm garlic butter over the hot wedges and toss gently until evenly coated, then season with salt and pepper.
Step 8: Add the shredded asiago, toss once more so it clings to the hot wedges, then serve immediately with cayenne pepper or smoked paprika sprinkled on top, if desired.
Top tips
- Cut size matters more than you think: Thick, evenly cut wedges aren’t just about presentation — they control how the potatoes cook in hot oil. Too thin and they’ll overbrown before the centers soften; too thick and they take too long to cook through, pushing the exterior darker than ideal. Aim for wedges that feel substantial in the hand and are evenly sized across the batch.
- Don’t rush the oil temperature: Let the oil come fully to 350°F (175°C) and stabilize before frying. Adding potatoes too early drops the temperature, leading to greasy wedges instead of crisp ones. If the oil cools between batches, give it a few minutes to recover before continuing.
- Fry in true batches, not “almost” batches: Crowding the pot traps steam and prevents proper browning. Frying fewer wedges at a time keeps the oil temperature steady and gives each piece enough space to crisp evenly on all sides.
- Season while the potatoes are hot: Salt adheres best when the wedges are fresh out of the oil and still steaming. Waiting too long can lead to uneven seasoning, even if the garlic butter is added later.
- Keep the garlic gentle: Garlic turns bitter quickly if overheated. Melt the butter over low heat and remove it from the heat as soon as the garlic becomes fragrant. The residual warmth is enough to carry flavor without risking burnt notes.
- Add the cheese last and toss lightly: Asiago should cling and soften — not melt into the bowl. A gentle final toss while the wedges are still hot ensures the cheese adheres without clumping or disappearing.
- Garnish at the table for control: Cayenne pepper or smoked paprika are best added just before serving. This keeps the heat adjustable for different tastes and prevents spices from darkening or turning harsh during tossing.
Other recipes you’ll love
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Old-Fashioned Potato Salad
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Simple Garden Fresh Side Dish
Old Fashioned Farmhouse Coleslaw
Old-Fashioned Stewed Green Beans
If you loved this potato wedges recipe, give these others great side dishes a try too!
Garlic Asiago Potato Wedges
Ingredients
- 6 medium russet potatoes
- 1 cup fresh grated asiago cheese
- 4 tablespoons salted butter
- 3 extra-large garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- cayenne pepper optional garnish
- smoked paprika optional garnish
- vegetable oil for frying
Instructions
- Wash the russet potatoes thoroughly and cut them into thick, evenly sized wedges to ensure consistent frying.
- Add oil to a cast iron Dutch oven or heavy pot and heat to 350°F (175°C) so the wedges fry evenly without absorbing excess oil.
- Fry the potato wedges in small batches for 8–10 minutes, turning as needed, until golden brown and crisp.
- Remove the wedges with a slotted spoon and drain on paper towels to remove surface oil.
- Place the hot wedges into a large mixing bowl so they’re ready for seasoning.
- Melt the butter in a small pan over low heat, add the garlic, and cook just until fragrant, avoiding browning.
- Pour the garlic butter over the wedges and toss gently until evenly coated.
- Sprinkle with salt and pepper and toss again to distribute seasoning evenly.
- Add the shredded asiago, toss lightly so it clings to the hot wedges, and serve immediately with optional garnish if desired.
Notes
- Choose consistent wedge sizes: Cutting the potatoes into evenly sized wedges ensures they fry at the same rate and finish crisp outside without undercooked centers.
- Monitor oil temperature between batches: Allow the oil to return to 350°F (175°C) before adding the next batch to prevent greasy or unevenly cooked wedges.
- Finish while hot: Toss the wedges with garlic butter and asiago immediately after frying so the butter absorbs properly and the cheese clings instead of clumping.
- Nutrition note: Nutrition information does not include oil used for frying, as the amount absorbed during cooking varies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!