A delightful blend of savory garlic, aromatic herbs, and the nutty flavor of parmesan cheese. This recipe not only satisfies your cravings for something crispy and flavorful but also offers a healthier alternative to traditional fried snacks.
Ingredients
Scale:
4 medium russet potatoes
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the russet potatoes thoroughly under running water. Cut each potato in half lengthwise, and then cut each half into wedges, ensuring they are of even thickness for uniform cooking.
To achieve extra crispy baked potato wedges, soak the cut potatoes in cold water for at least 30 minutes. After soaking, drain and pat dry with a clean towel.
In a large mixing bowl, combine olive oil, minced garlic, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Toss the potato wedges in the oil mixture until they are evenly coated.
Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25 minutes. After 25 minutes, remove the baking sheet from the oven and flip the wedges.
Sprinkle the grated Parmesan cheese generously over the wedges. Return to the oven and continue baking for an additional 10-15 minutes.
Once cooked, remove the potato wedges from the oven and allow them to cool for a few minutes. Optionally, sprinkle with chopped parsley before serving.
