Ingredients
Potatoes: 3-4 large Russet or Yukon Gold potatoes (Russets get crispier).
Oil/Fat: 1/4 cup olive oil or melted butter.
The Crust: 1/2 cup finely grated Parmesan cheese (the powdery kind works best for the crust).
Seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper.
Garnish: Freshly chopped parsley and extra Parmesan.
Instructions
1. Prep and Parboil (The Secret Step)
Scrub the potatoes and cut them into even wedges.
Place them in a pot of cold salted water. Bring to a boil and cook for only 5-7 minutes. They should be slightly tender on the outside but still firm.
Drain and let them steam-dry for 2 minutes. Shake the pot vigorously to “rough up” the edges—this creates the starchy paste that turns into a crunch.
2. Seasoning
In a large bowl, whisk together the oil, garlic powder, onion powder, paprika, pepper, and the grated Parmesan.
Toss the warm wedges in the mixture until they are thicky coated in the “paste.”
3. The Roast
Preheat your oven to 200°C (400°F).
Line a baking sheet with parchment paper. Place the wedges skin-side down or on one flat side, ensuring they don’t touch.
Roast for 25-30 minutes, flipping halfway through, until they are deep golden brown and bubbling.
4. The Finish
As soon as they come out of the oven, hit them with a final sprinkle of salt.
Top with plenty of fresh parsley and a little more Parmesan for that “gourmet” look in your photo.
