Ingredients
Scale
- 4 large russet potatoes, scrubbed
- 3 tbsp olive oil
- 3 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut potatoes into 12 even wedges. Soak in cold water for 10 minutes, then pat *very* dry.
- In a large bowl, toss wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Arrange wedges in a single layer on the baking sheet, skin-side up. Bake for 20 minutes.
- Flip wedges, sprinkle with parmesan, and bake 5–8 more minutes until golden and crispy.
- Transfer to a serving dish, garnish with parsley, and serve warm.
Notes
- For extra crispiness, soak and dry the potatoes thoroughly — moisture is the enemy of crisp!
- Use freshly grated parmesan — pre-grated often contains anti-caking agents that prevent proper melting and browning.
- Double the batch — these disappear fast!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 wedges
- Calories: 260 Kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
