Baked Garlic Parmesan Potato Wedges

Ingredients

• 4 large russet potatoes, scrubbed and cut into wedges

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning (or dried oregano + basil)

• ½ teaspoon paprika

• ½ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat the Oven
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Potatoes
   Slice each potato into 8–10 wedges. (Tip: Soak them in cold water for 15 minutes, then pat dry — this makes them extra crispy!)

3. Season the Wedges
   In a large bowl, toss the wedges with olive oil, minced garlic, salt, pepper, Italian seasoning, and paprika until evenly coated.

4. Add Parmesan
   Sprinkle half of the Parmesan cheese over the wedges and toss again to coat.

5. Bake Until Crispy
   Arrange wedges in a single layer on the baking sheet, skin side down.
   Bake for 35–40 minutes, flipping halfway through, until golden and crisp.

6. Finish and Serve
   Sprinkle with the remaining Parmesan cheese and fresh parsley right after baking. Serve warm with ranch, garlic aioli, or marinara sauce for dipping.