Crispy Garlic Potato Wedges (Print Version)

# Ingredients:

→ For the Seasoning

01 - 3 tablespoons olive oil or avocado oil
02 - 1 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt, plus extra to taste
06 - 1/2 teaspoon freshly ground black pepper

→ Main Ingredients

07 - 4 large russet potatoes, thoroughly washed
08 - 1/3 cup freshly grated parmesan cheese
09 - 2 tablespoons fresh parsley, finely chopped

# Instructions:

01 - Heat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and set them aside.
02 - Give your russet potatoes a good scrub under running water to remove any dirt, then pat them dry with paper towels. Place each potato on a cutting board and slice lengthwise in half. With the flat side down, cut each half into two quarters. For larger potatoes, cut each quarter in half again to make 8 wedges per potato.
03 - In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Whisk everything together until well blended.
04 - Place all your potato wedges in a large mixing bowl. Pour the seasoned oil mixture over them and use your hands to massage the potatoes, making sure every wedge gets evenly coated with that flavorful goodness.
05 - Spread the wedges across your prepared baking sheets, leaving some breathing room between each piece for maximum crispiness. Sprinkle about three-quarters of your parmesan cheese over the potatoes.
06 - Slide the baking sheets into your preheated oven and bake for 30-35 minutes. Halfway through, flip each wedge using tongs so they brown evenly on both sides.
07 - Once golden and crispy, pull the potatoes from the oven and immediately sprinkle with the remaining parmesan cheese and freshly chopped parsley. Add an extra pinch of salt and pepper if needed, then serve warm alongside your favorite dipping sauce.

# Notes:

01 - These wedges make the perfect side dish for burgers, sandwiches, or as a party appetizer.
02 - For best results, choose large, firm russet potatoes with minimal eyes or blemishes.
03 - Freshly grated parmesan works better than pre-packaged versions for authentic flavor and proper melting.

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