Ingredients:
4 large russet potatoes, cut into wedges 
3 tablespoons olive oil 
3 cloves garlic, minced 
½ cup grated Parmesan cheese 
1 teaspoon Italian seasoning 
1 teaspoon smoked paprika 
½ teaspoon salt 
½ teaspoon black pepper 
For garnish (optional):
Fresh parsley, chopped
Extra Parmesan cheese
For dipping (optional):
Ranch dressing or garlic aioli 
Instructions:
Preheat the oven:Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it. 
Prepare the potato wedges:Cut each potato into 8 wedges. For crispier wedges, soak the potato slices in cold water for 30 minutes, then pat them dry. This removes excess starch. 
In a large bowl, toss the potato wedges with olive oil, minced garlic, Parmesan cheese, Italian seasoning, smoked paprika, salt, and pepper. Make sure the wedges are evenly coated.
Arrange on the baking sheet:Place the wedges in a single layer on the prepared baking sheet, skin-side down for maximum crispiness.
Bake the wedges:Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy. Cooking time may vary depending on the size of your wedges. 
Garnish and serve:Sprinkle the wedges with extra Parmesan and fresh parsley if desired. Serve hot with your favorite dipping sauce.
Prep Time:
15 minutes
Cooking Time:
35-40 minutes
Total Time:
50-55 minutes
Calories:
Approx. 250 Kcal per serving (serves 4).