Herbed Crispy Wedges (Printable Version)
Golden potato wedges roasted till crisp, packed with garlic, herbs, and parmesan. Finished off with chopped parsley for a pop of flavor.
# What You'll Need:
→ Primary
01 -
4 big Russet potatoes, sliced into chunky wedges
02 -
4 tablespoons of extra-virgin olive oil
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2 teaspoons of salt
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2 teaspoons of garlic powder
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2 teaspoons of Italian seasoning blend
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1/2 cup grated Parmesan cheese (roughly 50 grams)
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2 tablespoons chopped cilantro or parsley (your pick)
# Step-by-Step Guide:
01 -
Kick things off by cranking your oven up to 190°C. Lightly grease a big baking tray and set it aside for later.
02 -
Drop your wedges into a big bowl. Drizzle on the olive oil and give everything a thorough toss so every piece gets coated.
03 -
Throw parmesan over the oiled wedges and stir gently. In a small bowl, mix the salt, garlic powder, and dried herbs, then sprinkle it evenly over your potatoes.
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Lay out your seasoned wedges on the greased tray. Make sure they’re all lying flat, skin side down, without overlapping.
05 -
Slide them into the oven. Let them roast for 25–35 minutes. They’re done when they're super crispy and fork-tender with a golden outside.
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Once they're fresh out of the oven, shower them with cilantro or parsley. If you like, grab a dipping sauce and eat them right away while they're hot.
# Additional Notes:
01 -
Let each wedge have its own space in the pan. If they touch, they won’t get that crispy crunch.