Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and cut the potatoes into wedges.
- Soak the wedges in cold water for at least 30 minutes, then dry them.
- Combine olive oil, garlic, salt, pepper, and paprika in a bowl, then toss the wedges to coat.
- Spread the wedges on a lined baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through.
- Sprinkle Parmesan over the wedges and bake for an additional 5 minutes.
- Garnish with parsley and serve warm.
Notes
- Soaking the potatoes is crucial for achieving crispiness.
- Ensure wedges are not overcrowded on the baking sheet to prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: potato wedges, baked potatoes, crispy potatoes, side dish, vegetarian