Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or mix of oregano, basil, thyme)
- ½ cup grated Parmesan cheese (freshly grated works best)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Optional dipping sauce: ranch, garlic aioli, ketchup, etc.
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Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Cut potatoes into wedges:
- Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on size.
- Soak the wedges (optional but recommended):
- Soak in cold water for 20–30 minutes. This helps remove excess starch and makes them crispier.
- Drain and pat dry with paper towels.
- Season the wedges:
- In a large bowl, combine olive oil, garlic powder, salt, pepper, and Italian seasoning.
- Add the potato wedges and toss to coat evenly.
- Add Parmesan:
- Sprinkle Parmesan cheese over the wedges and toss lightly again to coat.
- Arrange on baking sheet:
- Place wedges in a single layer, skin-side down, on the prepared baking sheet. Make sure they’re not overcrowded.
- Bake:
- Bake for 35–40 minutes, flipping halfway through if needed, until golden brown and crispy on the edges.
- Garnish and serve:
- Sprinkle with fresh parsley and extra Parmesan, if desired.
- Serve hot with your favorite dipping sauce.
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Tips for Success
- Crispier wedges: Soaking the potatoes is key. Dry them thoroughly after soaking.
- Even baking: Cut wedges uniformly and spread them out on the tray.
- Try variations: Add paprika or cayenne for a spicy kick.