Ingredients
Scale
- 4 large russet potatoes, washed and cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until evenly coated.
- Add Parmesan cheese and toss again.
- Spread wedges in a single layer on the baking sheet.
- Bake for 35–40 minutes, flipping halfway, until golden brown and crispy.
- Sprinkle with parsley and serve with ranch or marinara sauce for dipping.
Notes
Pat the potato wedges dry after cutting to help them crisp. Space wedges on the baking sheet for even browning. For extra crunch, add a light dusting of Parmesan in the last five minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg