- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup grated Parmesan (optional)
- Fresh parsley for garnish
Equipment
- Baking sheet
- Mixing bowl
- Knife & cutting board
- Parchment paper
Instructions
Step 1 – Prep Potatoes
Wash potatoes and cut into wedges. Soak in cold water for 20 minutes to remove excess starch. Drain and pat dry.
Step 2 – Season
In bowl, toss wedges with olive oil, garlic powder, paprika, oregano, salt, and pepper.
Step 3 – Bake
Arrange wedges on parchment-lined baking sheet. Bake at 425°F (220°C) for 30–35 minutes, flipping halfway, until golden and crispy.
Step 4 – Serve
Sprinkle Parmesan and parsley. Serve hot with dipping sauce.
