# What You'll Need:
→ Potatoes
01 - 2 lbs russet potatoes
→ Seasoning & Oil
02 - 3 tablespoons olive oil
03 - 3 garlic cloves, finely minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 3/4 teaspoon fine sea salt
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
10 - 2 tablespoons fresh parsley, chopped
11 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and cut each into 8 equal-sized wedges.
03 - In a large mixing bowl, combine potato wedges, olive oil, minced garlic, smoked paprika, dried oregano, garlic powder, onion powder, sea salt, and black pepper. Toss until wedges are fully coated.
04 - Place coated wedges in a single layer on the prepared baking sheet, positioning each wedge skin side down for optimal crispiness.
05 - Bake wedges for 20 minutes in the preheated oven.
06 - Flip each wedge using a spatula, then continue baking for an additional 15 minutes, until wedges are golden brown, crispy and cooked through.
07 - Remove from oven. Immediately sprinkle with chopped parsley and grated Parmesan, if desired.
08 - Serve wedges hot accompanied by preferred dipping sauce.
