Ingredients
Scale
- 4 large russet potatoes, washed and cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until evenly coated.
- Add the grated Parmesan cheese and toss again until well distributed.
- Spread the wedges in a single layer on the baking sheet.
- Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
- Sprinkle with fresh parsley.
- Serve with ranch or marinara sauce for dipping.
Notes
For best results, dry the cut potatoes before tossing with oil, and avoid overcrowding on the sheet pan. For extra crispness, broil for one to two minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg