Ingredients
Scale
- 3–4 large russet potatoes, cut into thick wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded Parmesan cheese
- Optional: Fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray.
- Potato Wedges: Rinse and scrub the potatoes well (no need to peel). Slice each potato in half lengthwise, then into 3-4 wedges per half, depending on size.
- Seasoning Mix: In a small bowl, combine salt, garlic powder, and Italian seasoning.
- Toss & Coat: In a large bowl, toss the wedges with olive oil until evenly coated. Add the seasoning mix and toss again. Then sprinkle in the shredded Parmesan and gently mix to coat the wedges without breaking them.
- Arrange & Bake: Lay the wedges skin-side down in a single layer on your prepared baking sheet. Make sure there’s space between each piece to encourage even browning.
- Roast: Bake for 25–35 minutes, flipping the tray halfway through baking if needed. Wedges are done when golden brown and fork-tender.
- Garnish & Serve: Sprinkle freshly chopped parsley or cilantro over the top for a pop of color and freshness. Serve hot with your favorite dipping sauce like ranch or blue cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes