Servings: 4–6 Ingredients: 6 large russet potatoes3 tbsp olive oil1 tsp garlic powder1 tsp paprika½ tsp onion powder½ tsp Italian seasoning½ tsp salt¼ tsp black pepper¼ cup grated Parmesan cheese2 tbsp fresh parsley, choppedInstructions: 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. 🥔
🥔 Crispy Baked Potato Wedges
