Parmesan Garlic Potato Wedges

 

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).

2. Prepare Potatoes: Wash and scrub the potatoes thoroughly. Cut each potato lengthwise into wedges. Try to make them as uniform in size as possible so they cook evenly.

3. Parboil Potatoes: Place the potato wedges in a pot of boiling water for about 5 minutes. This will help to soften them slightly and will make the insides fluffy while the outsides get crispy.

4. Drain and Dry: After parboiling, drain the potatoes and pat them dry with paper towels. This step is crucial for getting crispy wedges.

5. Season: In a large bowl, toss the potato wedges with olive oil, minced garlic, grated Parmesan cheese, dried oregano, dried thyme, paprika, salt, and pepper. Make sure the potatoes are evenly coated with the seasoning mixture.

6. Arrange on Baking Sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the seasoned potato wedges in a single layer on the baking sheet, making sure they are not overcrowded.

7. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside. Flip the wedges halfway through the cooking time to ensure even browning.

8. Serve: Once done, remove the potato wedges from the oven and transfer them to a serving platter. Garnish with chopped fresh parsley if desired.

9. Enjoy: Serve the Parmesan Garlic Potato Wedges hot as a delicious side dish or appetizer. They pair well with your favorite dipping sauces like ketchup, aioli, or ranch dressing.