Ingredients

• 4 medium russet or Yukon gold potatoes (washed, skin on)

• 3 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/3 cup grated Parmesan cheese

• 1 tbsp fresh parsley, chopped (for garnish)

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Instructions

1️⃣ Prep the Potatoes

1. Preheat oven to 220°C (425°F).

2. Cut potatoes into wedges (about 8 per potato).

3. Place wedges in a bowl of cold water for 20 minutes to remove excess starch (helps them get crispier). Drain and pat dry.

2️⃣ Season the Wedges

1. In a large bowl, toss potatoes with olive oil, garlic powder, paprika, onion powder, salt, and pepper.

2. Add half of the Parmesan and mix well so wedges are evenly coated.

3️⃣ Bake to Perfection

1. Arrange wedges in a single layer on a parchment-lined baking sheet, cut side down.

2. Bake for 20 minutes, flip, then bake another 15–20 minutes until golden brown and crispy.

4️⃣ Add Final Touches

1. Sprinkle with remaining Parmesan cheese right after baking.

2. Garnish with chopped parsley.

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💡 Serving Ideas:

• Serve with garlic aioli, sour cream dip, or spicy ketchup.

• Perfect as a side for grilled chicken, burgers, or steak.