Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Pat dry the potato wedges with a paper towel.
- In a large bowl, toss the wedges with olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
- Arrange wedges in a single layer on the baking sheet, skin-side down if possible.
- Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Sprinkle with Parmesan and parsley immediately after removing from oven.
- Serve hot with your favorite dipping sauce.
Notes
- Substitute sweet potatoes for a variation with a smoky twist.
- Add cayenne or red pepper flakes for a spicier version.
- Use rosemary or thyme instead of Italian seasoning for earthy flavor.
- For extra crispiness, soak wedges in cold water for 30 minutes before baking.
- Reheat leftovers in the oven or air fryer to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 7mg
