Crispy Garlic Parmesan Potato Wedges

Crispy, golden potato wedges tossed with vomFASS Garlic Extra Virgin Olive Oil, savory seasonings, and Parmesan.

INGREDIENTS

• 4 medium russet potatoes, scrubbed
• 3 tbsp vomFASS Garlic Extra Virgin Olive Oil
• ½ tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp Pink Crystal Salt
• ¼ tsp freshly ground black pepper
• ½ cup freshly grated Parmesan cheese, divided
• 2 tbsp fresh parsley, chopped

DIRECTIONS:

1. PREPARE THE POTATOES: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Cut each potato lengthwise into 8 wedges of approximately equal size.
2. SOAK AND DRY: For crispier wedges, soak the cut potatoes in cold water for 15–20 minutes. Drain thoroughly and pat completely dry with a clean kitchen towel.
3. SEASON THE WEDGES: Place the potatoes in a large bowl. Add the vomFASS Garlic EVOO, garlic powder, Italian seasoning, paprika, salt, and pepper. Toss until evenly coated.
4. ADD THE PARMESAN: Sprinkle in half of the Parmesan cheese and toss again to coat the wedges.
5. ROAST: Arrange the wedges in a single layer on the prepared baking sheet, leaving space between them. Roast for 20 minutes, then flip the wedges and sprinkle with the remaining Parmesan.
6. FINISH BAKING: Return to the oven for another 15–20 minutes, until the potatoes are golden brown, crispy on the edges, and tender in the center.
7. GARNISH AND SERVE: Sprinkle with fresh parsley and serve immediately while hot and crispy.