Garlic Asiago Potato Wedges
These garlic asiago potato wedges are fried in a cast iron Dutch oven until crisp on the outside and fluffy inside, then finished with garlic butter and freshly shredded asiago cheese. Made with russet potatoes, they hold their shape during frying and work equally well as a hearty side dish or a shareable snack.
Servings 6 servings
Calories 303kcal
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
Serving: 1serving | Calories: 303kcal | Carbohydrates: 40g | Protein: 11g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 726mg | Potassium: 914mg | Fiber: 3g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 13mg | Calcium: 231mg | Iron: 2mg
