Garlic Parmesan Potato Wedges Recipe

Ingredients

4 large russet potatoes
3 tablespoons olive oil
4 cloves garlic minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley optional, for garnish
1/4 cup chopped fresh basil optional, for garnish
Ezoic
Ranch or marinara sauce optional, for dipping

Instructions
Preheat the Oven:

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Potatoes:

Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture and flavor.
Cut each potato into wedges by first cutting in half lengthwise, then cutting each half into 4-6 wedges, depending on the size of the potato.

Season the Potato Wedges:

In a large bowl, combine the olive oil, minced garlic, garlic powder, onion powder, paprika, dried Italian seasoning, salt, and pepper.
Add the potato wedges to the bowl and toss to coat evenly with the seasoning mixture.

Bake the Potato Wedges:

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
Sprinkle the grated Parmesan cheese evenly over the potato wedges.
Bake in the preheated oven for 35-45 minutes, turning the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.

Garnish and Serve:

Remove the potato wedges from the oven and let them cool slightly.
If desired, sprinkle with chopped fresh parsley and basil for added flavor and a pop of color.
Serve the garlic Parmesan potato wedges hot, with ranch or marinara sauce on the side for dipping.