🥔 Crispy Loaded Garlic Parmesan Potato Wedges 🍟

👩‍🍳 Detailed Instructions

1. The Starch Soak: 🧼 Place your cut potato wedges into a large bowl of cold water and let them soak for 10-15 minutes. This draws out the surface starch and is the ultimate secret to getting a shatteringly crisp exterior. Drain and pat them completely dry with a clean kitchen towel.

2. Season Heavily: 🥣 Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. In a large bowl, toss the dried potato wedges with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until every single wedge is thoroughly coated in oil and spices.

3. Arrange for Airflow: 📐 Arrange the wedges on the prepared baking sheet in a clean single layer, ensuring they are standing up on their skin side or laid flat with space between them. Do not crowd the pan, or they will steam instead of crisping!

4. Roast to a Golden Shell: 🔥 Roast for 25-30 minutes, flipping them halfway through, until the edges are deeply golden brown and highly crispy.

5. The Parmesan Shower: 🧀 The second the hot wedges come out of the oven, transfer them to a clean bowl, dump the grated Parmesan cheese and chopped parsley over them, and toss vigorously. The residual heat will melt the cheese perfectly onto the crispy seasoned crust. Serve immediately!

💡 Chef’s Secret Tips

• Dryness Equals Crunch: Never skimp on drying the potatoes after their soak. Any leftover moisture on the skin will prevent the oil from sticking properly and result in a soft, soggy wedge.

• Air Fryer Method: Air fry the seasoned wedges in a single layer at 200°C (400°F) for 18-22 minutes, shaking the basket every 5 minutes.

📊 Nutritional Estimate (Per Serving)

• Calories: 260 kcal | Protein: 7g | Carbs: 34g | Fat: 11g