Ingredients
Scale
- 4 large russet potatoes, washed and cut into wedges
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into evenly sized wedges.
- In a large mixing bowl, combine minced garlic, grated parmesan, olive oil, paprika, oregano, salt, and pepper. Toss the potato wedges in this mixture until coated.
- Lay the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper.
- Bake for 35-40 minutes, turning once halfway through, until golden and crispy.
- Transfer to a serving plate, sprinkle with parsley if desired, and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.
- Can omit Parmesan for a dairy-free option, and nutritional yeast can be used for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 4 wedges)
- Calories: 210 Kcal
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg