Recipe

There’s something unbeatable about potato wedges that are perfectly crisp on the outside, fluffy inside, and blanketed in nutty, melted Asiago cheese. These aren’t your average fries — they’re bold, garlicky, and basically disappear the second they hit the table. Whether you’re serving them with burgers, dips, or just eating them straight off the tray (no judgment), they’re guaranteed crowd-pleasers.

The secret to next-level wedges? A generous shower of freshly shredded Asiago that clings to every ridge. A quick crank with the Geedel Rotary Cheese Grater gives you light, feathery cheese in seconds — no scraped knuckles, just pure golden magic.

🥔Ingredients (Serves 4–6 as a side)

4 large russet or Yukon Gold potatoes, scrubbed

1½ cups freshly shredded Asiago cheese

3 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

½ tsp dried oregano or Italian seasoning

Salt & freshly cracked black pepper

Optional: fresh parsley or chives for garnish, ranch or garlic aioli for dipping

🔥Step-by-Step: Crispy Asiago Wedges

Prep the Potatoes

Cut each potato lengthwise into 8 thick wedges. Soak in cold water (optional) and pat completely dry.

Season & Oil

Toss wedges with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper — make sure every piece is coated.

First Bake for Fluffy Centers

Spread in a single layer on a parchment-lined sheet. Bake at 425°F until fork-tender and just starting to turn golden.

Shred the Asiago Magic

While the wedges are still hot from the first bake, grab your cheese shredder hand crank. Lock it down with the suction base, pop in the coarse or fine shred blade, and crank a big pile of fluffy Asiago snow in seconds — no scraped knuckles, just perfect light shreds ready to melt.

Cheese It & Crisp It

Shower the hot wedges generously with the fresh shredded Asiago. Slide back into the oven (or switch to broil) for a few minutes until the cheese is bubbly, lacy, and turning golden at the edges.

Serve Immediately

Let cool 2 minutes so the cheese sets into crispy frico bits. Garnish with parsley and dive in with your favorite dip!

🧀Tips & Twists

Extra Crunch → Toss wedges in a little cornstarch before oiling.

Spicy Version → Add cayenne or chili flakes to the seasoning mix.

Air Fryer Hack → Cook at 400°F in batches for ultra-crispy results.

Make-Ahead → Par-bake wedges, cool, then refrigerate. Reheat and add cheese when ready to serve.

🍟Conclusion: Wedges Worth Fighting Over

These Crispy Asiago Potato Wedges are the side dish that steals the whole meal — crunchy, cheesy, and stupidly easy. With the cheese slicer, you get feather-light Asiago snow in seconds, turning ordinary potatoes into pure comfort-food gold.