Ingredients:

  • 2 lbs Russet potatoes, scrubbed clean
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1 wedge fresh lemon

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Cut the potatoes into equal-sized wedges (roughly 8 wedges per potato). Rinse them under cold water until the water runs clear, then lay them on a towel and pat them until bone-dry.
  3. In a large bowl, drizzle the olive oil over the dry wedges and toss to coat.
  4. In a small ramekin, whisk together the Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
  5. Sprinkle the seasoning mixture over the potatoes and toss vigorously until every wedge is evenly coated.
  6. Line a baking sheet with parchment paper. Arrange the wedges in a single layer, ensuring they are flat-side down and not touching.
  7. Bake for 25–30 minutes, flipping halfway through, until the wedges are mahogany-colored and the cheese is toasted.
  8. Remove from the oven and immediately sprinkle with fresh parsley and a squeeze of fresh lemon juice if desired.