Garlic Parmesan Wedges (Print-Friendly Version)
# What You'll Need:
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2 tablespoons chopped parsley or cilantro (just for topping, if you want)
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1/2 cup Parmesan, shredded (around 50 grams)
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2 teaspoons Italian herb blend
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2 teaspoons garlic powder
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2 teaspoons salt
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4 tablespoons olive oil (extra-virgin is great)
07 -
4 big russet potatoes, cut into wedges
# Step-by-Step Directions:
01 -
Top with fresh parsley or cilantro before digging in. Grab your favorite dip and enjoy right away while they're hot.
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Let the wedges cook in the oven for 25–35 minutes. Check if they're golden and soft enough to poke through.
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Put all your coated potato wedges skin-side-down in a single row on the baking sheet you already prepped.
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Mix Italian herbs, salt, and garlic powder in a small bowl. Coat the potato wedges with shredded Parmesan, making sure every piece gets some. Sprinkle the spice mix all over the potatoes.
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Toss your potato wedges in a big bowl. Pour the olive oil on top and mix them up until they all look shiny.
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Turn your oven to 190°C. Grease a big baking sheet lightly and keep it nearby.
# Helpful Notes:
01 -
Space the wedges so they aren't touching—this way, they'll get even crispier.