Ingredients
- 4 medium russet potatoes (scrubbed and cut into wedges)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
- Extra Parmesan cheese, for serving
Optional Dipping Sauces:
- Garlic aioli
- Spicy sriracha mayo
- Classic ketchup
- Ranch dressing
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Cut each potato into 8 wedges by slicing it in half lengthwise, then cutting each half into quarters. Try to keep the wedges even in size so they bake uniformly.
In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, salt, black pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Make sure the wedges are evenly coated for maximum flavor.
Spread the seasoned wedges in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded—this ensures they crisp up instead of steaming.
Place the baking sheet in the oven and bake for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the edges.
Remove the wedges from the oven and sprinkle grated Parmesan cheese evenly over them. Return to the oven for an additional 5 minutes, just until the cheese melts and forms a slightly crispy crust.
Once out of the oven, sprinkle the wedges with chopped fresh parsley and extra Parmesan cheese. Serve immediately with your favorite dipping sauces, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 280
- Sugar: 2g
- Fat: 11g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g