Crispy Baked Garlic Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large russet potatoes
02 - 60 ml olive oil
03 - 4 cloves garlic, minced
04 - 50 g grated Parmesan cheese
05 - 1 teaspoon paprika
06 - 1 teaspoon dried oregano
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

→ Garnish

09 - Fresh parsley, chopped

# Instructions:

01 - Preheat oven to 220°C. Line a baking sheet with parchment paper to facilitate easy cleanup.
02 - Wash and scrub potatoes thoroughly. Slice each potato in half lengthwise, then into wedges—aiming for about 8 wedges per potato.
03 - In a large bowl, combine olive oil, minced garlic, paprika, dried oregano, salt, and black pepper. Mix until well blended.
04 - Add potato wedges to the bowl and toss until evenly coated with the seasoning mixture.
05 - Sprinkle grated Parmesan cheese over the coated wedges and toss again to distribute the cheese evenly.
06 - Lay potato wedges in a single, even layer on the prepared baking sheet, ensuring none overlap for uniform cooking.
07 - Bake in the preheated oven for 30 to 35 minutes, turning wedges halfway through, until golden brown and crisp on the exterior.
08 - Remove wedges from oven and allow to cool briefly. Garnish with freshly chopped parsley and serve warm with preferred dipping sauce.

# Notes:

01 - For extra crispiness, soak cut potato wedges in cold water for 30 minutes, then pat dry thoroughly before seasoning.

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