Ingredients
- 4 large russet potatoes (or Yukon Golds)
- 3 tablespoons olive oil (or vegetable oil)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley (optional, for garnish)
- ¼ cup grated Parmesan cheese (optional, for extra crisp & flavor)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
- Wash and cut the potatoes into 8 even wedges per potato, keeping the skin on.
- In a large mixing bowl, toss the wedges with olive oil, garlic powder, salt, pepper, and Parmesan cheese if using.
- Arrange the wedges skin-side down in a single layer on the baking sheet without overlapping.
- Bake for 35–40 minutes, flipping halfway through until golden and crispy.
- Garnish with dried parsley and additional Parmesan if desired. Serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- Do not overcrowd the baking tray.
- Air fryer method: cook at 400°F (200°C) for 20–25 minutes, shaking halfway through.
- Store leftovers in the fridge for up to 3 days and reheat in oven or air fryer.
- Optional variations include adding paprika, herbs, cheddar cheese, or using sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
