Crispy Garlic Parmesan Potato Wedges
These crunchy, cheesy potato wedges are the kind of side dish that disappears first.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Ranch or marinara sauce (for serving)
Instructions
- Heat the oven to a high roasting temperature. Cut each scrubbed potato into thick wedges. Soak the wedges in cold water for about 15 minutes, then dry them very well; this helps them become crisp. Toss with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
- Arrange the wedges in a single layer on a lined baking sheet, leaving a little room between them. Roast, turning once, until browned outside and tender inside. Sprinkle Parmesan over the hot wedges and return them to the oven for a few minutes so the cheese melts and crisps. Finish with parsley.