Prep time: 10 mins | Cook time: 30–35 mins | Temp: 400°F (200°C)Updated
Ingredients
List3–4 Large Russet Potatoes:
(Best for starchiness/crispiness)
3 tbsp Olive Oil:
Enough to coat every surface.
4 cloves Garlic (minced):
Or 1 tsp Garlic Powder for a more even crust.
1/2 cup Grated Parmesan:
The “green shaker” kind works well for a crust,
but fresh-grated melts beautifully.
1 tsp Dried Oregano or Italian Seasoning Salt & Black Pepper:
To taste.
Fresh Parsley:
For garnish (optional).The “Perfect Crisp” MethodSoak (The Secret Step): After cutting your wedges, soak them in cold water for about 10–15 minutes. This removes excess starch.
Pat them completely dry before the next step—moisture is the enemy of crispiness!
Toss: In a large bowl, toss the dried wedges with the olive oil, garlic, and seasonings.
Wait to add the Parmesan until the last 10 minutes if using fresh-grated, or toss it in now if using the powdered/dry variety.
Arrange: Place them on a baking sheet in a single layer.
If they are crowded, they will steam instead of roast. Use parchment paper for easy cleanup.
Roast: Bake for 30–35 minutes, flipping halfway through.
They are done when they are golden brown and fork-tender.
Finish:
Sprinkle with fresh parsley and an extra dusting of Parmesan while they are still hot.
A Sweet Idea for Later?
Since you have your Brownie Mix Cookies recipe saved (the one using the 18 oz mix and 1/4 cup flour), these savory potatoes would make a great “salty” precursor to those “sweet” cookies for a treat night!
