Crispy Baked Potato Wedges with Parmesan and Parsley (Easy 65-Min Recipe)
Crispy, golden potato wedges baked to perfection with olive oil, parmesan, and fresh parsley. Ready for your favorite dipping sauce.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Baking sheet
- Parchment paper
- Thin spatula
- Spoon
- Grater
- Measuring spoon
Ingredients
- 4 medium russet potatoes (approximately 700–900 grams), scrubbed and rinsed
- 60 millilitres extra virgin olive oil
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 30 grams parmesan cheese, finely grated
- 2 tablespoons fresh parsley, finely chopped
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