Servings: 4–6
Ingredients:
- 6 large russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash and scrub the potatoes, then cut each potato into wedges.
- Soak the wedges in cold water for 20–30 minutes. Drain and pat completely dry.
- Place potatoes in a large bowl. Add olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
- Arrange the wedges in a single layer on the baking sheet, skin-side down, leaving space between them.
- Bake for 35–45 minutes, flipping halfway through, until golden brown and crispy.
- Sprinkle with Parmesan and parsley during the last 5 minutes of baking.
- Serve hot with ketchup, ranch, or your favorite dipping sauce. 🥔