🥔 Crispy Garlic Parmesan Potato Wedges
✨ Ingredients
4 large russet potatoes
3 tbsp olive oil
3 cloves garlic (minced)
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning (optional but great)
2 tbsp fresh parsley (chopped, for garnish)
👨🍳 Instructions
Preheat oven
Set your oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut the potatoes
Wash and cut each potato into wedges (about 6–8 pieces per potato).
Soak (optional but recommended)
Soak wedges in cold water for 20–30 minutes → helps make them extra crispy.
Then dry them very well with a towel.
Season
In a large bowl, mix:
Olive oil
Garlic
Salt, pepper, paprika, Italian seasoning
Toss the wedges until fully coated.
Add Parmesan
Sprinkle in the Parmesan and toss again.
Bake
Arrange wedges in a single layer (skin side down if possible).
Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
Finish
Sprinkle with fresh parsley and a little extra Parmesan before serving.
🔥 Tips for EXTRA Crispiness
Don’t overcrowd the pan (very important!)
Use high heat (200°C or higher)
Dry potatoes really well after soaking
For even more crunch: bake on a wire rack
🍽️ Optional Dips
Garlic mayo
Ketchup
Ranch sauce
Spicy harissa mayo (great twist!)
