The best recipe for baked potato wedges with garlic and parmesan

Ingredients:

4 large russet potatoes, washed and quartered

3 tablespoons of olive oil

3 cloves of garlic, finely chopped

1 teaspoon garlic powder

1 teaspoon of paprika

1 teaspoon Italian seasoning (optional)

½ teaspoon of salt

¼ teaspoon black pepper

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions:

 

 INSTRUCTIONS:

Preheat the oven:

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with baking spray.
Prepare the potato wedges:

Cut each potato into 6-8 pieces, depending on size. Try to keep the pieces similar in size so they cook evenly.

Season the potatoes:

In a large bowl, combine olive oil, minced garlic, garlic powder, paprika, Italian seasoning, salt, and pepper. Add the potato wedges and toss until evenly coated.

Add parmesan:

Sprinkle the seasoned potatoes with grated Parmesan and toss again to coat evenly.
Arrange on a baking sheet:

Arrange the potato wedges in a single layer on the prepared baking sheet, making sure they do not overlap for maximum crispiness.

Bake quarters:

Bake for 35–40 minutes, flipping halfway through, until the pieces are golden brown and crispy around the edges. Baking time may vary depending on the thickness of the pieces.

Garnish and serve:

Remove the potato wedges from the oven and sprinkle with freshly chopped parsley. Serve hot with your favorite sauce, such as ranch, ketchup, or garlic aioli.

Enjoy!