Ingredients:

  • 2 lbs Russet potatoes, scrubbed and halved lengthwise into wedges
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning

Instructions:

  1. Cut the potatoes into equal-sized wedges and pat each wedge bone-dry with a paper towel to ensure maximum crispness.
  2. In a large bowl, toss the potato wedges with olive oil until glistening.
  3. Sprinkle the Parmesan cheese, garlic powder, smoked paprika, and dried Italian seasoning over the potatoes. Toss vigorously until every wedge is fully coated.
  4. Arrange the wedges on a parchment-lined baking sheet in a single layer, ensuring they do not touch to prevent steaming.
  5. Bake at 425°F (220°C) for 15 minutes, until the bottoms are starting to set and look matte.
  6. Flip each wedge with tongs to ensure both sides hit the hot pan.
  7. Bake for another 10–15 minutes until the edges are a deep golden brown and the cheese is caramelized.
  8. Remove from the oven and let them rest on the pan for 2 mins.