Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash the russet potatoes thoroughly. Cut each potato in half lengthwise, then into quarters to form wedges. Soak the wedges in cold water for about 30 minutes to remove excess starch.
- Preheat your oven to 400°F (200°C). Pat the potato wedges dry with a clean towel. In a large mixing bowl, combine the olive oil, minced garlic, Parmesan cheese, dried thyme, paprika, salt, and black pepper. Toss the wedges in the seasoned mixture until evenly coated.
- Line a baking sheet with parchment paper or a silicone baking mat. Arrange the wedges in a single layer, skin-side down, ensuring they aren’t crowded. Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Remove from the oven and sprinkle additional Parmesan cheese and chopped parsley if desired. Serve hot with your favorite dipping sauces like aioli or ranch.
Notes
- Soaking the potato wedges in cold water helps remove excess starch, resulting in crispier wedges.
- Make sure to dry the wedges thoroughly before baking to enhance crunchiness.
- Optional: Add chili powder or Italian seasoning for extra flavor customization.
- For an extra crispy finish, consider baking with convection or air fryer methods.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
