Ingredients
Scale
- 4 large russet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Add the potato wedges to the bowl and toss until they are evenly coated with the oil and seasoning mixture.
- Place the coated potato wedges in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
- Remove the wedges from the oven and immediately sprinkle with grated Parmesan cheese.
- Return to the oven for an additional 5 minutes to allow the cheese to melt and become slightly crispy.
- Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
- For extra crunch, soak the potato wedges in cold water for 30 minutes before baking.
- You can substitute Parmesan with nutritional yeast for a vegan option.
- Feel free to experiment with different herbs and spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg