🥔 Crispy Garlic Parmesan Potato Wedges
Ingredients (Serves 3–4)
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4 medium potatoes (Russet or Yukon Gold)
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3 tbsp olive oil
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3 cloves garlic, minced
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½ tsp paprika
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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½ tsp dried Italian herbs (optional: oregano, thyme, rosemary)
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½ cup grated Parmesan cheese
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Fresh parsley, chopped for garnish
👩🍳 Instructions
1. Prep the potatoes
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Preheat oven to 425°F (220°C).
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Wash and scrub potatoes; leave the skin on for extra crispiness.
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Cut each potato into 8 wedges (lengthwise).
2. Season the wedges
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In a large bowl, toss potato wedges with olive oil, garlic, paprika, salt, pepper, and Italian herbs until evenly coated.
3. Bake
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Arrange wedges in a single layer on a baking sheet lined with parchment paper.
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Bake 35–40 minutes, flipping halfway through, until golden brown and crispy.
4. Add Parmesan
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Remove from oven and immediately sprinkle with grated Parmesan. Toss lightly so it sticks.
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Optional: Broil for 1–2 minutes for extra crispiness and melty cheese.
5. Garnish and serve
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Sprinkle with chopped parsley and serve hot.
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Perfect with ranch, garlic aioli, or ketchup for dipping.
🌟 Tips
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Extra crisp: Soak potato wedges in cold water for 20–30 min before baking, then pat dry.
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Spicy kick: Add ¼ tsp cayenne or chili powder.
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Cheesy twist: Mix Parmesan with a little mozzarella for gooey bites.
If you want, I can also give you an air fryer version that’s even crispier and faster — it’s a game-changer. Do you want me to do that?
