Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5cm) wedges
  • 4 tablespoons (56g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and rosemary)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place potato wedges in the large bowl.
  3. In a small bowl, combine melted butter, minced garlic, Parmesan cheese, olive oil, Italian herbs, paprika, garlic powder, salt, and pepper.
  4. Pour the garlic Parmesan mixture over the potatoes and toss until evenly coated.
  5. Spread the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding.
  6. Roast for 30-40 minutes, or until potatoes are tender and golden brown, flipping halfway through for even browning. The potatoes are ready when easily pierced with a fork.
  7. Remove from oven and sprinkle with fresh parsley (if using) and extra Parmesan cheese. Serve immediately.