Description
Each wedge crackles with a golden, crispy crust and gives way to fluffy potato bathed in garlic and melted Parmesan, with smoky paprika notes and a fresh parsley finish.
Ingredients
- 4 large potatoes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Wash and cut potatoes into wedges.
- In a large bowl, combine olive oil, minced garlic, garlic powder, paprika, salt, and black pepper.
- Add potato wedges to the bowl and toss until evenly coated.
- Arrange the coated wedges in a single layer on a baking sheet.
- Bake for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and sprinkle Parmesan cheese over the hot wedges.
- Return to oven for 3 to 5 minutes until the cheese melts, then garnish with parsley and serve.
Notes
- For extra crispiness soak potato wedges in cold water for 30 minutes and pat dry
- Parmesan cheese can be substituted with pecorino romano or asiago
- Serve immediately for best texture and flavor
- Leftovers can be refrigerated for up to 2 days and reheated in the oven