Crispy Garlic Parmesan Potato Wedges

Ingredients

• 4 large russet potatoes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ cup grated Parmesan cheese
• 2 tbsp cornstarch (helps crispiness)
• Fresh parsley, chopped
• Optional: Ranch
• Optional: Garlic aioli
• Optional: Spicy mayo

Method

1. Scrub the potatoes clean and cut each into 8 wedges.
2. Soak the wedges in cold water for 20-30 minutes to draw out excess starch, then drain and pat completely dry.
3. In a large bowl, toss the wedges with olive oil, minced garlic, salt, pepper, paprika, Italian seasoning, garlic powder, and cornstarch.
4. Add the Parmesan cheese and toss gently to coat.
5. Oven method: Preheat oven to 425°F. Arrange wedges skin-side down on a parchment-lined baking sheet. Bake 35-45 minutes, flipping halfway through, then broil 2-3 minutes for extra crispness.
6. Air fryer method: Air fry at 400°F for 18-22 minutes, shaking the basket halfway through.
7. Finish with extra Parmesan, chopped parsley, and a sprinkle of flaky salt before serving with your choice of dipping sauce.