Ingredients
- Potatoes: 2 lbs (approximately 900g) Russet potatoes (about 3-4 medium-large). Russets are ideal for their high starch content, which yields a fluffy interior and crispy exterior. Yukon Golds are a good alternative if you prefer a slightly creamier texture.
- Olive Oil: 1/4 cup (60ml) good quality extra virgin olive oil. This helps the wedges crisp up and carries the flavors beautifully.
- Garlic: 4-5 large cloves, freshly minced. Fresh garlic is key here for the most potent and aromatic flavor. Avoid pre-minced garlic in jars if possible, as the flavor isn’t as vibrant.
- Parmesan Cheese: 1/2 cup (about 50g) freshly grated Parmesan cheese. Please, use freshly grated! The pre-grated kind often contains anti-caking agents that prevent it from melting as nicely and can have a powdery texture.
- Italian Seasoning: 1 tablespoon dried Italian seasoning blend. This typically includes a mix of oregano, basil, thyme, rosemary, and marjoram, adding a wonderful herbaceous depth.
- Salt: 1 teaspoon fine sea salt, or to taste. Adjust based on your preference and the saltiness of your Parmesan.
- Black Pepper: 1/2 teaspoon freshly ground black pepper, or to taste. Freshly ground pepper offers a much more complex flavor than pre-ground.
- Fresh Parsley: 2 tablespoons, finely chopped, for garnish (optional, but highly recommended for a touch of freshness and color).
- Smoked Paprika (Optional): 1/2 teaspoon for a subtle smoky flavor and enhanced color.
Instructions
- Preheat Your Oven and Prepare Baking Sheet:
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment paper, you can lightly grease the baking sheet, but parchment is preferred for optimal crispiness. Ensure the baking sheet is large enough to hold the potatoes in a single layer without overcrowding. - Prepare the Potatoes:
- Wash and Scrub: Thoroughly wash and scrub the potatoes under cold running water to remove any dirt. There’s no need to peel them; the skin adds a lovely rustic texture and contains nutrients.
- Cut into Wedges: Pat the potatoes completely dry with a clean kitchen towel or paper towels – this is crucial for achieving a crispy exterior. Cut each potato in half lengthwise. Then, cut each half lengthwise into 3 or 4 even wedges, depending on the size of the potato. Aim for wedges that are about 1/2 to 3/4 inch thick at their widest part. Consistent sizing ensures even cooking.
- Optional Soaking Step (for Extra Crispiness):
If you have an extra 30 minutes and desire even crispier wedges, place the cut potato wedges into a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to an hour. This process helps to remove excess starch from the surface of the potatoes, which contributes to a crispier finish. After soaking, drain the potatoes thoroughly and pat them exceptionally dry with paper towels or a clean kitchen towel. Every bit of moisture removed helps them crisp up rather than steam in the oven. If you’re short on time, you can skip this step, but it does make a noticeable difference. - Season the Potatoes:
- In a large mixing bowl, combine the extra virgin olive oil, minced fresh garlic, about two-thirds of the freshly grated Parmesan cheese (reserving the rest for later), dried Italian seasoning, salt, freshly ground black pepper, and optional smoked paprika. Whisk these ingredients together until well combined, creating a fragrant seasoning paste.
- Add the thoroughly dried potato wedges to the bowl.
- Using your hands or a large spoon, toss the wedges gently but thoroughly to ensure each one is evenly coated with the oil and seasoning mixture. Make sure the garlic and Parmesan are well distributed.
- Arrange on Baking Sheet:
Carefully arrange the seasoned potato wedges in a single layer on the prepared baking sheet. It’s very important not to overcrowd the pan. If the wedges are too close together or piled up, they will steam instead of roast, resulting in softer, less crispy potatoes. Use two baking sheets if necessary to maintain a single layer. Ensure there’s a little space between each wedge for air to circulate. - Bake to Golden Perfection:
- Place the baking sheet(s) in the preheated oven.
- Bake for 20-25 minutes. At this point, the bottoms of the wedges should be starting to brown and crisp up.
- Remove the baking sheet from the oven. Using tongs or a spatula, carefully flip each wedge over. This ensures both sides get equally crispy.
- Sprinkle the remaining one-third of the grated Parmesan cheese over the partially baked wedges.
- Return the baking sheet to the oven and continue to bake for another 15-20 minutes, or until the wedges are golden brown, crispy on the outside, and tender on the inside. You should be able to easily pierce them with a fork. The exact baking time will vary depending on the thickness of your wedges and your specific oven.
- Garnish and Serve:
Once the potato wedges are beautifully golden and crispy, remove them from the oven. If desired, immediately sprinkle them with freshly chopped parsley for a burst of color and fresh flavor. Let them cool for a few minutes on the baking sheet before transferring them to a serving platter. They are best served hot and fresh from the oven.
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-350