Ingredients
4 large russet potatoes
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the potatoes thoroughly and cut each into 8 wedges.
In a large bowl, toss the potato wedges with olive oil, minced garlic, dried oregano, dried parsley, smoked paprika, salt, and pepper until evenly coated.
Spread the wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
Bake for 25 minutes, then remove from the oven and sprinkle the grated Parmesan cheese evenly over the wedges.
Return to the oven and bake for another 10-15 minutes or until the wedges are golden brown and crispy on the edges.
Remove from oven, garnish with fresh chopped parsley, and serve hot.