Description
Deliciously crispy roasted potato wedges, seasoned to perfection with garlic, onion, and herbs.
Ingredients
Scale
- 4 large russet potatoes (scrubbed clean, 2 pounds/900g)
- ¼ cup freshly grated parmesan cheese (divided, 12g)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 3 tablespoons olive oil (plus more for brushing)
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425°F. Brush a large baking sheet with olive oil.
- Cut each potato in half lengthwise. Then cut each half lengthwise into quarters to create 8 wedges per potato.
- For extra crispy potatoes, soak the wedges in cold water for about 30 minutes, then pat very dry with paper towels.
- In a small bowl, mix to combine 2 tablespoons parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper.
- In a large bowl, toss the potato wedges with the olive oil. Sprinkle the spice mixture over top and toss evenly to combine.
- Lay the potatoes on a cut side in a single layer on the greased baking sheet.
- Roast for 20 to 25 minutes, then remove the potatoes from the oven and flip each to the other cut side.
- Return to the oven for another 10 to 15 minutes, depending on desired crispiness.
- Transfer to a serving plate and sprinkle the remaining parmesan cheese and chopped parsley.
Notes
- Soaking the potato wedges is optional but recommended for a fluffier interior and crispier exterior.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg