Baked Garlic Parmesan Potato Wedges.

Ingredients

• 4 large russet potatoes , scrubbed clean and cut lengthwise into even wedges (about 6-8 wedges per potato)
• 3 tablespoons extra-virgin olive oil (or melted butter)
• 1/2 cup freshly grated Parmesan cheese (finely grated works best for sticking to the potatoes)
• 1 tablespoon garlic powder (or 3 cloves of freshly minced garlic for a stronger punch)
• 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
• 1 teaspoon smoked paprika (adds a gorgeous color and subtle smoky depth)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley , finely chopped (for garnish after baking)

Instructions

Step 1: Prep and Soak the Potatoes

1. Wash your russet potatoes thoroughly. Pat them dry with a clean paper towel.
2. Cut each potato in half lengthwise, then cut each half into quarters to create even, uniform wedges. Tip: Keeping the wedges consistent in size ensures they bake evenly.
3. Optional (for extra crispiness): Place the cut potato wedges in a large bowl filled with cold water and let them soak for 20 to 30 minutes. This draws out excess starch, which helps them crisp up much better in the oven. Afterward, drain the wedges thoroughly and pat them completely dry using paper towels. (Moisture is the enemy of crispiness!)

Step 2: Season the Wedges

1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil. For even crispier wedges, place a wire cooling rack directly on top of the baking sheet.
2. Transfer the dried potato wedges to a large mixing bowl.
3. Drizzle the extra-virgin olive oil evenly over the potatoes, tossing them well until every wedge is completely coated.
4. In a separate small bowl, whisk together the grated Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.
5. Sprinkle the dry seasoning and cheese mixture gradually over the oiled potato wedges. Toss vigorously with your hands or a spatula until a thick, flavorful crust coats every piece of potato.

Step 3: Arrange on the Baking Sheet

1. Lay the seasoned potato wedges out in a single layer on your prepared baking sheet (or wire rack).
2. Ensure there is plenty of space between each wedge. Do not overcrowd the pan , as overlapping potatoes will steam instead of roast, resulting in a soft, soggy texture. If necessary, use two baking sheets.

Step 4: Bake to Golden Perfection

1. Place the baking sheet into the preheated oven at 200°C (400°F).
2. Bake undisturbed for 20 minutes.
3. Carefully remove the baking sheet from the oven and use a thin spatula or tongs to flip each potato wedge over. This ensures both sides develop an equally golden, crunchy crust.
4. Return to the oven and bake for an additional 12 to 15 minutes, or until the edges are deeply golden brown, the cheese is toasted, and the insides are fork-tender.

Step 5: Garnish and Serve

1. Remove the baked wedges from the oven and immediately sprinkle them with the freshly chopped parsley.
2. Let them cool for 3 to 5 minutes so the cheese crust can set and firm up slightly.
3. Serve hot alongside your favorite dipping sauces such as garlic aioli, ranch dressing, spicy sriracha mayo, or classic ketchup. Enjoy!

Nutrition

Calories: 285 kcal · Protein: 8g · Fat: 11g Saturated Fat: 3g · Carbohydrates: 39g Dietary · Saturated Fat: 3g Cholesterol: 8mg · Fiber: 4g · Sugar: 2g · Sodium: 620mg