Crispy Garlic Parmesan Potato Wedges

1.Preheat your oven to 425°F (220°C).

2.Wash and scrub the russet potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 4 wedges, creating a total of 8 wedges per potato.

3.In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Mix well to create a seasoning blend.

4.Add the potato wedges to the bowl and toss them in the seasoning mixture until they are evenly coated.

5.Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded for maximum crispiness.

6.Sprinkle the grated Parmesan cheese evenly over the potato wedges, pressing it down slightly to help it adhere during baking.

7.Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy.

8.Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving.