Ingredients:

  • 4 large Russet potatoes (approx. 900g), cut into 8 wedges each
  • 2 liters cold water
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 3 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp flaky sea salt

Instructions:

  1. Submerge the cut potato wedges in a large bowl of cold water and soak for 15 minutes to leach out surface starch.
  2. Drain the wedges and pat them thoroughly dry with paper towels; removing all surface moisture is critical for crispiness.
  3. In a dry bowl, toss the wedges with olive oil, garlic powder, smoked paprika, and black pepper until evenly coated.
  4. Preheat oven to 200°C. Arrange wedges in a single layer on a large rimmed baking sheet lined with parchment paper.
  5. Roast for 25 minutes until the edges start to turn golden and firm. Sprinkle with the grated Parmesan cheese and minced fresh garlic.
  6. Return to the oven for an additional 10 minutes until the cheese forms a golden crust and potatoes are tender.
  7. Garnish with fresh parsley and flaky sea salt before serving.