Ingredients:
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Cut each potato lengthwise into wedges. Aim for about 8 wedges per potato, but adjust based on the size of your potatoes.
- In a small bowl, mix together the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Place the potato wedges in a large bowl and pour the olive oil mixture over them. Toss well to coat each wedge evenly.
- Arrange the potato wedges in a single layer on the prepared baking sheet, skin side down.
- Bake in the preheated oven for 25-30 minutes, or until the wedges are golden brown and crispy, flipping halfway through the baking time for even cooking.
- Once the potato wedges are done, remove them from the oven and sprinkle the grated parmesan cheese over the top while they’re still hot.
- Garnish with chopped fresh parsley if desired, and serve immediately.
