Ingredients
Method
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Wash and scrub potatoes, then slice each potato in half lengthwise and cut into 3–4 wedges per half.
- Soak potato wedges in cold water for 20–30 minutes. Drain and pat completely dry.
- Toss wedges in a bowl with olive oil, garlic, salt, black pepper, paprika, Italian seasoning, and half of the Parmesan.
- Spread wedges in a single layer on the baking sheet.
- Bake for 35–40 minutes, flipping halfway through.
- Sprinkle remaining Parmesan over the wedges and bake for 3–5 more minutes.
- Garnish with chopped parsley and serve immediately with dipping sauces.
Notes
- Soak wedges in cold water for 20–30 minutes to remove starch and help them crisp up.
- Pat wedges completely dry before seasoning to prevent sogginess.
- Do not overcrowd the baking sheet so wedges crisp instead of steaming.
- Flip halfway through baking for even browning.
- Add Parmesan at the end so it sticks without burning.
- Serve with dipping sauces like ranch, garlic aioli, spicy mayo, ketchup, honey mustard, or sour cream with chives.
- Store leftovers in an airtight container in the fridge up to 4 days.
- Reheat in the oven at 400°F for 8–10 minutes or air fryer at 375°F for 5–7 minutes (microwave makes them softer).