Baked Garlic Parmesan Potato Wedges

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3–4 large russet potatoes

2–3 tablespoons olive oil

3 cloves garlic, minced (or 1–1½ tsp garlic powder)

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning (or mix of dried oregano, basil, and thyme)

1 teaspoon paprika (optional, for color and a bit of smokiness)

Salt and pepper to taste

Fresh parsley (optional, for garnish)

 

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Wash and cut the potatoes into wedges:
Cut each potato in half lengthwise, then each half into 3–4 wedges depending on size.
3. Toss the wedges in a large bowl with olive oil, garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper until evenly coated.
4. Arrange wedges skin-side down on the baking sheet in a single layer for even crisping.
5. Bake for 35–40 minutes, flipping halfway through if needed, until golden brown and tender inside.
6. Broil for 2–3 minutes at the end if you want extra crisp edges (watch closely to prevent burning).
7. Garnish with chopped fresh parsley and serve hot with ranch, ketchup, or garlic aioli.