Ingredients
- 4 large potatoes, scrubbed and cut into wedges
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or your favorite herb)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil until evenly coated.
- In a separate bowl, mix Parmesan cheese, garlic powder, rosemary, salt, and pepper.
- Sprinkle the cheese mixture over the potatoes and toss again to coat thoroughly.
- Arrange the wedges in a single layer on the baking sheet, cut side down.
- Bake for 35–40 minutes, flipping halfway through, until golden brown and crisp on the edges.
- Let cool slightly before serving to retain crispiness.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- Try sweet potatoes for a sweeter variation.
- Sprinkle smoked paprika or chili flakes for added flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10–15 minutes for best results.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
