Ingredients
Scale
- 4 large russet potatoes (washed and cut into wedges)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Fresh parsley (for garnish (optional))
Instructions
- Preheat your oven to 425°F (220°C). This temperature ensures that your wedges will crisp up nicely.
- In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Add the potato wedges to the bowl and toss until they’re evenly coated with the olive oil mixture.
- Sprinkle the grated Parmesan cheese over the wedges and toss again to ensure they’re well-coated.
- Arrange the wedges in a single layer on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy.
- Remove from the oven and garnish with fresh parsley if desired. Serve hot!
- Prep Time: 15
- Cook Time: 30