Ingredients
- 4 medium-sized russet potatoes, washed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Feel free to substitute russet potatoes with Yukon gold for a creamier texture. If you’re out of smoked paprika, regular paprika will do the trick. The fresh parsley adds a touch of color and freshness, but dried parsley can also work in a pinch.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the potatoes are well-coated.
- Spread the potato wedges in a single layer on the prepared baking sheet. Ensure they have space between them for even cooking.
- Bake for 20 minutes, then remove from the oven and sprinkle the Parmesan cheese evenly over the top.
- Return to the oven and bake for an additional 15-20 minutes, or until the potatoes are golden brown and crispy, and the cheese is melted and bubbly.
- Garnish with fresh parsley before serving, if desired.
Growing up, my grandmother always emphasized the importance of watching and smelling the food as it cooked. Use your senses—when you see the cheese starting to bubble and smell the fragrant herbs, you’ll know it’s ready!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International