Ingredients
Scale
- 2 large russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Make sure the wedges are evenly coated.
- Arrange the potato wedges in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the potato wedges are golden brown and crispy, flipping halfway through. For maximum crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Garnish with fresh parsley and serve immediately.
Notes
For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before tossing with oil and seasonings. Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. For a spicy kick, add a pinch of red pepper flakes to the seasoning mix.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg