Ingredients
- 4 medium potatoes, peeled and cut into thin wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon fresh celery leaves, finely chopped
- 1 tablespoon fresh parsley (optional), finely chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the potatoes: Place the potato wedges in a bowl and toss them with olive oil, salt, pepper, garlic powder, and paprika. Make sure the potatoes are evenly coated with the seasoning.
- Bake the potatoes: Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through for even cooking.
- Add fresh herbs: Once the potatoes are out of the oven, immediately sprinkle with chopped celery leaves and parsley (if using). Add a squeeze of lemon juice for a fresh kick, if desired.
- Serve: Serve immediately while hot and crispy, either as a snack or as a side dish to your favorite meal.
Enjoy your crispy potatoes with the refreshing bite of celery leaves!