Ingredients:
4 large russet potatoes, washed and cut into wedges
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning (optional)
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
INSTRUCTIONS:
Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the potato wedges:
Cut each potato into 6-8 wedges, depending on the size. Try to make the wedges similar in size for even baking.
Season the potatoes:
In a large bowl, combine olive oil, minced garlic, garlic powder, paprika, Italian seasoning, salt, and pepper. Add the potato wedges and toss until evenly coated.
Add Parmesan:
Sprinkle the grated Parmesan cheese over the seasoned potatoes and toss again to coat evenly.
Arrange on the baking sheet:
Spread the potato wedges in a single layer on the prepared baking sheet, making sure they don’t overlap for maximum crispiness.
Bake the wedges:
Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges. Cooking time may vary depending on the thickness of the wedges.
Garnish and serve:
Remove the potato wedges from the oven and sprinkle with freshly chopped parsley. Serve hot with your favorite dipping sauce, like ranch, ketchup, or garlic aioli.
Enjoy!