Ingredients
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Cut each potato in half lengthwise, then slice each half into 3–4 even wedges so they cook uniformly.
- In a large bowl, whisk together the olive oil, garlic, Parmesan, paprika, thyme, rosemary, oregano, salt, and pepper until well combined.
- Add the potato wedges to the bowl and toss gently, making sure every piece is evenly coated with the seasoned oil.
- Arrange the seasoned wedges in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between each wedge to promote even browning.
- Roast for 25–30 minutes, flipping the wedges halfway through, until they’re golden around the edges and crisp on the outside.
- Transfer the hot wedges to a serving platter, sprinkle with chopped parsley for color, and serve alongside ketchup, ranch, or your favorite dipping sauce.