Ingredients:
4 large russet potatoes, washed and cut into wedges
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tsp paprika
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Potato Wedges:
Cut the potatoes into wedges (about 8 wedges per potato) and soak them in cold water for 20-30 minutes. This helps remove excess starch for extra crispiness.
Drain and pat the wedges dry with a clean kitchen towel.
- Season the Potatoes:
In a large bowl, mix olive oil, minced garlic, Parmesan cheese, paprika, oregano, garlic powder, onion powder, salt, and pepper. Add the potato wedges and toss until evenly coated.
- Arrange on Baking Sheet:
Spread the seasoned potato wedges out in a single layer on the prepared baking sheet. Make sure they aren’t overlapping to allow even cooking. - Bake:
Place the baking sheet in the preheated oven and bake for 35-40 minutes, flipping the wedges halfway through. Bake until they are golden brown and crispy on the edges. - Garnish and Serve:
Remove the potato wedges from the oven and transfer them to a serving platter. Sprinkle with fresh parsley for garnish. Serve hot with your favorite dipping sauce, such as ranch or marinara.
Enjoy your Baked Garlic Parmesan Potato Wedges!