Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C) and place a baking sheet inside to heat up.
- Wash the potatoes thoroughly, then cut them into 6 or 8 wedges while keeping the skins on.
- In a large bowl, combine the olive oil, minced garlic, paprika, salt, and pepper.
- Toss the potato wedges in this mixture until they are evenly coated.
Cooking
- Carefully arrange the wedges on the hot baking sheet, cut side down, ensuring they are spaced apart for even cooking.
- Roast for 25 to 30 minutes, flipping them once halfway through, until they are golden and crispy.
- Sprinkle the grated Parmesan over the wedges and return to the oven for an additional 5 minutes.
- Once done, transfer the wedges to a serving platter, garnish with chopped parsley, and serve them hot.
Nutrition
Notes
To maintain crispiness, store leftovers in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) for about 10 minutes. Consider soaking potato wedges in cold water for 30 minutes before roasting for extra crispiness.