Garlic Parmesan Potato Wedges

Preparation:

Preheat the oven to 375°F (190°C). Lightly grease a baking sheet and set aside.

Slice each potato in half, then cut each half into quarters to form thick wedges.

In a small bowl, whisk the eggs until smooth. In a separate medium bowl, combine the Parmesan cheese, parsley, oregano, paprika, garlic powder, salt, pepper, and red pepper flakes.

Dip each potato wedge into the egg wash, then roll it in the Parmesan mixture until evenly coated on all sides.

Arrange the coated wedges in a single layer on the prepared baking sheet.

Bake for about 30 minutes, or until golden brown and crispy on the outside and tender inside.

Let cool for 5 minutes before serving.

Tip:

Serve with ranch, garlic aioli, or marinara sauce for dipping. For an extra crispy texture, broil the wedges for 2–3 minutes after baking.