Perfectly seasoned and baked crispy potato edges, offering maximum crunch and a punch of flavors. Ideal as a side dish or a delectable appetizer.
Ingredients
Scale:
4 medium russet potatoes, cut into wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon paprika
1 tablespoon dried rosemary
1 tablespoon thyme
1/2 teaspoon cayenne pepper (optional for heat)
2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat the oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly. Cut each potato into eight wedges.
In a large bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Toss the potato wedges in the mixture until coated.
Place the seasoned wedges on a baking sheet lined with parchment paper. Bake in the preheated oven for 30 minutes.
At the 15-minute mark, flip each wedge to ensure even browning. Return to the oven.
After baking, sprinkle the potato edges with dried rosemary, thyme, and cayenne pepper if desired. Return them to the oven for an additional 5 minutes.
If using, sprinkle Parmesan cheese over the hot wedges before serving.
