Ingredients
Scale
- 4 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, minced garlic, paprika, salt, and pepper until evenly coated.
- Spread the wedges in a single layer on the prepared pan. Bake 25–30 minutes, turning once, until the edges are crispy and centers are tender.
- Sprinkle Parmesan cheese over the wedges during the last 2–3 minutes of baking, then garnish with chopped parsley and serve hot with lemon wedges if desired.
Notes
- For extra crispiness, pat potatoes dry after cutting and avoid overcrowding the pan.
- Parmesan adds flavor; you can finish with a light sprinkle of paprika for color.
- Leftovers reheat well in a 400°F oven for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (4 wedges)
- Calories: 260 Kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg
