Potatoes are incredible in any form, but crispy, fluffy and seasoned ones are our favorite. This recipe is a great side for your upcoming Easter lunch and might just become your new go-to comfort snack. Oven baked in premium olive oil means that these wedges are significantly healthier than store bought alternatives… and taste way better too.
Some may think achieving the perfect pillowed consistency of wedges is too hard, but we think quite the opposite. Cutting wedges is a lot easier than fries, meaning you can throw this recipe together in no time. As long as you have a good coat of olive oil on your wedges and turn them half way through, you're set! To ensure that they are cooked through, we recommend using a fork at the 35 minute mark to check their consistency.
Season the potato's with all your chosen toppings. We recommend garlic, paprika, parsley and salt, but you can get creative with your own combinations!
6 large russet potatoes, scrubbed
¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon onion powder
2 teaspoons sea salt, (adjust to your taste)
2 teaspoon paprika
½ teaspoon ground black pepper
⅔ cup finely grated or shredded parmesan cheese, divided
2 tablespoons fresh chopped parsley
Preheat oven to 400°F. Line 2 large baking sheets with parchment paper; set aside.
Cut each potato in half lengthways. Then cut each of the halves lengthways again. Finally, cut your quarters lengthways, leaving you with 8 wedges. (Make sure they are about the same thickness and size).
In a small bowl combine the oil, garlic, onion powder, salt, paprika and pepper and mix well. Pour the oil mixture over the potatoes and toss together to coat evenly.
Arrange the potato wedges in a single layer on the baking sheets, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
Bake for 35 minutes, turning the wedges halfway through baking time, until golden, crisp and cooked through when tested with a fork.
Sprinkle with parsley and remaining parmesan cheese to serve.