Ingredients:

  • 4 large Russet potatoes (approx. 900g)
  • 2 tbsp cornstarch
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp garlic powder
  • 3 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Cut each potato in half lengthwise, then into 8 even wedges per potato.
  2. Submerge the wedges in a large bowl of cold water and let rest for 15 minutes to remove excess starch.
  3. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
  4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  5. In a dry mixing bowl, toss the dried wedges with cornstarch until a thin, even coating forms.
  6. Add olive oil, half of the Parmesan cheese, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Toss until well-coated.
  7. Arrange wedges in a single layer on the baking sheet, ensuring they do not touch.
  8. Bake for 20 minutes, then flip each wedge.
  9. Sprinkle with the remaining Parmesan cheese, minced fresh garlic, and bake for 10-15 minutes, until the edges are deep golden and the cheese is lacy.
  10. Immediately toss the hot wedges with the chopped parsley before serving.