Crispy Garlic Potato Wedges
Ingredients
6 large russet potatoes, rinsed
1/4 cup olive oil
1 tablespoon garlic, minced
1/2 teaspoon onion powder
2 teaspoons salt, plus more to taste
1 teaspoon paprika
1/2 teaspoon black cracked pepper
2/3 cup Parmesan cheese, finely grated or shredded and divided
2 tablespoons parsley, optional, chopped, for serving
Directions
Preheat the oven to 390 degrees F.
Use parchment paper to line a large baking sheet and set aside.
Cut the potatoes into long wedges. You should get 8 roughly even wedges per potato.
Place the potato wedges in a large bowl and set aside.
In a small bowl, whisk together the oil, garlic, onion powder, 2 teaspoons of the salt, the paprika, and the pepper.
Pour the oil mixture over the potatoes, tossing together until evenly coated.
On your parchment-lined tray, arrange the seasoned potatoes skin-sides-down.
Sprinkle the potatoes with 1/2 of the Parmesan cheese and salt to taste.
Place the loaded tray in the oven and bake for 35 minutes, turning the wedges halfway through the baking time.
Once the potatoes are golden, crisped, and soft when poked with a fork, carefully remove them from the oven.
Sprinkle the potatoes with the chopped parsley and the remaining Parmesan cheese.
