Ingredients:
4 large russet potatoes, washed and cut into wedges
1/4 cup olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the Potato Wedges:
Cut the potatoes into wedges (about 8 wedges per potato). Soak them in cold water for 20-30 minutes to remove excess starch, which helps them become crispier. Drain and pat dry with a clean kitchen towel.
3. Season the Potatoes:
In a large bowl, mix olive oil, minced garlic, Parmesan cheese, paprika, oregano, garlic powder, onion powder, salt, and black pepper. Add the potato wedges and toss until well coated.
4. Arrange on the Baking Sheet:
Place the seasoned potato wedges on the prepared baking sheet in a single layer with the skin side down.
5. Bake:
Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy.
6. Serve:
Sprinkle with additional Parmesan and chopped parsley. Serve hot with your favorite dipping sauce, like ranch or garlic aioli.