Crispy Potato Wedges
Golden and crispy on the outside and fluffy on the inside, these Crispy Potato Wedges are everything you love about fries. Seasoned to perfection, they are packed with flavor and the crunch you love.
Equipment
- 1 baking sheet
- 1 large bowl
Ingredients
- 4 large russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic salt blend (I use Trader Joes)
- 1 tsp onion salt blend (I use Trader Joes)
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Scrub and peel potatoes (or leave skin on if you prefer). Cut each potato in half lengthwise, then cut each half into 2-3 wedges (depending on how thick you like them). Try to keep them the same thickness for even cooking.
- Place potatoes in a large bowl and drizzle with olive oil. Add seasonings, salt and pepper and toss to coat.
- Add Parmesan cheese and toss again to coat evenly.
- Arrange potatoes in a single layer on the baking sheet cut side down.
- Bake for 35-40 minutes, flipping halfway through, or until golden brown and crisp.
- Sprinkle with parsley if desired. Serve immediately either plain or with ketchup, ranch, or your favorite dipping sauce.
- Notes: *Swap paprika for Cajun spice blend for a bold twist. *Serve with melted cheese, sour cream and jalapenos for a game-day treat. *Pair with Greek yogurt dip or guacamole for a healthy snack. *Great with burgers, BBQ chicken, or pulled pork. Try with my Chuck Roast Burnt Ends.
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