4 medium russet potatoes (about 2 pounds), rinsed and scrubbed
1⁄4 cup extra virgin olive oil (60 ml)
2 tablespoons chopped fresh parsley leaves
1⁄4 teaspoon garlic powder
1⁄4 teaspoon sea salt or kosher salt
1⁄2 teaspoon paprika
1⁄4 teaspoon black pepper
1⁄4 cup grated Parmesan cheese (25 g)
Instructions:
Cut each potato in half lengthwise then cut each half into 3 wedges. Place the potatoes into a large bowl filled with ice water and let soak for 30 minutes to remove some of the starch.
Meanwhile, make the seasoning mix. In a small bowl, combine the garlic powder, salt, paprika and black pepper. Set aside.
Drain the potatoes well and pat very dry with paper towels or a clean kitchen towel. Transfer the dried potato wedges to a large bowl.
Add the olive oil and seasoning mix to the potatoes. Toss until the wedges are well coated in oil and spices.
Arrange the seasoned potatoes in a single layer on a foil-lined baking sheet. Bake at 450°F (230°C) for 25-35 minutes, flipping halfway through bake time, until crisped and golden brown.
Immediately toss the hot baked potato wedges with the Parmesan cheese and parsley. The cheese will melt over the wedges. Serve warm.
Notes:
Choose potatoes that are similar in size so they bake evenly.
Letting the potato wedges soak in water removes excess starch so they get extra crispy when baked. Be sure to dry them very well before baking.
Adjust bake times as needed based on thickness of your wedges.
Garnish with extra parsley or green onions if desired.
Enjoy these crispy oven-baked Parmesan potato wedges as a side for chicken, fish, steak or burgers. They also make a great appetizer for game day! Leftovers can be refrigerated for 3-4 days and reheated in the oven until hot and crispy.
Nutrition Facts Per Serving:
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