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Preheat the Oven:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Potatoes:
Wash and scrub the potatoes thoroughly (leave the skin on for extra texture and nutrients).
Cut each potato into wedges by slicing them in half lengthwise, then cutting each half into 3 or 4 wedges, depending on the size of the potato.
Season the Potato Wedges:
In a large bowl, combine the olive oil, minced garlic, paprika, garlic powder, onion powder, oregano (if using), salt, and pepper.
Toss the potato wedges in the seasoned olive oil mixture until evenly coated.
Add the Parmesan:
Once the potatoes are coated, sprinkle in the grated Parmesan cheese and toss again, ensuring each wedge gets a nice Parmesan coating.
Arrange on the Baking Sheet:
Spread the potato wedges in a single layer on the prepared baking sheet, making sure they aren’t overlapping. This allows them to crisp up evenly.
For extra crispiness, place the wedges skin side down.
Bake the Potato Wedges:
Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
You can broil them for the last 2-3 minutes for an extra crispy finish, but keep an eye on them to avoid burning.
Garnish and Serve:
Once the wedges are crispy and cooked through, remove them from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness.
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