ngredients
- 4 large russet potatoes, scrubbed clean
- 2–3 tbsp olive oil
- 3–4 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
- ½ tsp paprika (optional, for color)
- ½ cup fresh grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: crushed red pepper for a kick
Instructions
1. Preheat Oven
- Preheat to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Cut the Potatoes
- Slice each potato in half lengthwise, then into 4–6 wedges per half (about 8–12 wedges per potato depending on size).
3. Season
- In a large bowl, toss potato wedges with olive oil, minced garlic, salt, pepper, Italian seasoning, paprika, and about half the Parmesan cheese.
4. Bake
- Arrange wedges in a single layer, skin-side down, on the baking sheet.
- Bake for 35–40 minutes, flipping halfway through, until golden and crispy on the edges and fork-tender inside.
5. Top & Serve
- Sprinkle with the remaining Parmesan cheese and chopped parsley while hot.
- Serve with ranch, garlic aioli, ketchup, or spicy mayo.
Tips & Variations
- Soak cut wedges in cold water for 30 mins before baking for extra crispiness (just be sure to dry thoroughly).
- Try with sweet potatoes for a twist
- Add mozzarella during the last 5 minutes for melty cheese pull action
- Spice it up with chipotle powder, cayenne, or sriracha salt
Would you like a loaded version with bacon and cheese, or an air fryer variation?