These crispy parmesan potato wedges are a delightful twist on classic fries, offering a flavorful and satisfying side dish.
Preheat your oven to 450°F and place a baking sheet inside to heat up.
Preheating the baking sheet helps achieve a crispy texture on the potato wedges.
In a small bowl, mix together the parmesan cheese, garlic powder, smoked paprika, cayenne pepper, and kosher salt.
Mixing the seasoning beforehand ensures even distribution on the potato wedges.
Cut the russet potatoes into wedges and toss them in a large mixing bowl with 1 tablespoon of olive oil.
Cut the wedges evenly to ensure they cook at the same rate.
Add the seasoning mix to the potatoes and toss until they are evenly coated.
Toss gently to avoid breaking the potato wedges.
Carefully remove the hot baking sheet from the oven and coat it with the remaining olive oil.
Using a hot baking sheet helps create a crispy exterior on the wedges.
Arrange the potato wedges on the baking sheet in a single layer and roast for 15 minutes on each side, flipping halfway through.
Ensure the wedges are not overcrowded to allow even roasting.
Once roasted, transfer the wedges to a bowl and toss with fresh parsley before serving.
Adding fresh parsley at the end enhances the flavor and presentation.
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