Description
Deliciously crispy oven-roasted potato wedges seasoned to perfection.
Ingredients
Scale
- 4 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. (This should 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 or a clean kitchen towel.
- 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 each 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 how crispy you like your potatoes.
- Transfer to a serving plate and sprinkle the remaining parmesan cheese and chopped parsley.
Notes
- Soaking the wedges is optional, but it helps to soften the potatoes for a fluffy interior while also washing away the starch for a crispier exterior.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven-roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg