Crispy on the outside, tender inside, these seasoned oven-baked potato wedges are tossed in Parmesan, garlic, and herbs for the perfect side dish.

3–4 large russet potatoes, scrubbed and cut into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup freshly shredded Parmesan cheese

Fresh parsley, chopped (optional, for garnish)

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Wash and dry the potatoes, then cut each into 6–8 even wedges.

In a large bowl, toss the wedges with olive oil, then season with salt, garlic powder, Italian seasoning, and Parmesan. Toss to coat well.

Arrange the wedges in a single layer, skin-side down, on the prepared baking sheet.

Bake for 25–35 minutes, flipping halfway, until golden and fork-tender.

Garnish with chopped fresh parsley before serving if desired.

Add cayenne or paprika for a spicy version.

Try other cheeses like Asiago or Pecorino Romano for variety.

Fresh herbs like rosemary or thyme add extra flavor.