Name: Baked Potato Wedges
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 4 medium russet potatoes (about 2 pounds, cut into wedges); 2 tablespoons extra-virgin olive oil; 1½ teaspoons garlic powder; 1 teaspoon sea salt (plus more to taste); ¾ teaspoon onion powder; ¾ teaspoon smoked paprika; Freshly ground black pepper; Chopped fresh parsley (optional, for sprinkling); Grated Parmesan cheese (optional, for sprinkling)

Ingredients

4 serv.

4 medium russet potatoes (about 2 pounds, cut into wedges)
2 tablespoons extra-virgin olive oil
1½ teaspoons garlic powder
1 teaspoon sea salt (plus more to taste)
¾ teaspoon onion powder
¾ teaspoon smoked paprika
Freshly ground black pepper
Chopped fresh parsley (optional, for sprinkling)
Grated Parmesan cheese (optional, for sprinkling)

Instructions

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1 Preheat the oven to 425°F and line two baking sheets with parchment paper.
2 In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper. Spread evenly on the baking sheets. Roast for 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.
3 Sprinkle with parsley and Parmesan cheese, if using. Season with salt to taste and serve.