Description
A glorious blend of creamy, tender potatoes and the indulgent crunch of Parmesan and roasted garlic, perfect as a side dish or snack.
Ingredients
Scale
- 4 large russet potatoes, cut into wedges
- 3 tablespoons of olive oil
- 3 cloves of garlic, finely minced
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of paprika (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the russet potatoes.
- Slice them into wedges.
- Mix together the olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper in a large bowl.
- Toss the potato wedges in the olive oil mixture until fully coated.
- Sprinkle the grated Parmesan cheese over the seasoned wedges and toss again.
- Arrange the wedges in a single layer on a parchment-lined baking sheet.
- Pop the baking sheet into the oven and bake for 30-35 minutes, flipping halfway through.
- Garnish with freshly chopped parsley before serving.
Notes
Soak the cut potatoes in cold water for at least 30 minutes before baking for crispier wedges. Avoid overcrowding the baking sheet to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg