Directions:
Preheat the Oven:
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Potatoes:
Wash and dry the potatoes. Cut them into triangular wedges, aiming for uniform size to ensure even cooking.
Prepare the Coating:
In a large bowl, combine the Panko breadcrumbs, salt, pepper, paprika, and garlic powder.
Toss the potato wedges in olive oil, ensuring they are well-coated.
Add the Coating:
Mix the shredded Parmesan cheese and minced garlic with the breadcrumb mixture.
Coat the oiled potato wedges with the Parmesan breadcrumb mixture, pressing gently to ensure the coating sticks.
Bake the Potatoes:
Arrange the potato wedges in a single layer on the prepared baking sheet, leaving space between them to allow for crispiness.
Bake for 20-25 minutes, or until golden brown and crispy. Flip the wedges halfway through baking for even browning.
Serve:
Once baked, let the potato wedges cool slightly before serving. Enjoy with your favorite dipping sauces like ketchup, ranch, or aioli.
They also pair well with grilled chicken or a fresh salad for a complete meal.
