Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Scrub the potatoes clean and cut each potato into wedges (about 8 per potato).
- Place the potato wedges in a large bowl. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika (if using), salt, and pepper. Toss to coat evenly.
- Add the grated Parmesan cheese and toss again until the wedges are well coated.
- Arrange the wedges in a single layer on the prepared baking sheet, skin-side down if possible.
- Bake for 30-35 minutes, turning once halfway through, until golden brown and crispy.
- Remove from the oven and sprinkle with fresh chopped parsley if desired.
- Serve hot with your favorite dipping sauce. Enjoy!
Would you like a dipping sauce suggestion too?