Herbed Crispy Wedges (Printable Version)
# What You'll Need:
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01 -
4 big Russet potatoes, sliced into thick wedges
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4 tablespoons extra-virgin olive oil
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2 teaspoons salt
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2 teaspoons garlic powder
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2 teaspoons dried Italian herbs
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1/2 cup Parmesan, shredded (about 50 grams)
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2 tablespoons chopped fresh parsley or cilantro (totally optional)
# Steps to Follow:
01 -
Crank your oven up to 190°C and swipe some oil on a baking sheet. Set it aside till you need it.
02 -
Dump your wedges in a big bowl and pour in the olive oil. Mix it up so every piece is glossy.
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Add the Parmesan and toss one more time so they're all cheesy. Stir your salt, garlic powder, and herb blend in a little bowl, then dust it over the potatoes.
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Stick the wedges on your greased tray, skin-side down. Make sure they're not crowding or stacking on each other.
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Slide it in the oven. Let them bake for about 25 to 35 minutes. You want them golden and soft when poked with a fork.
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As soon as they're out, shower some parsley or cilantro on top. Grab your dip if you like and eat them while hot.
# Additional Tips:
01 -
Don’t let wedges pile up or touch—this is how you get them really crunchy.