Crispy Parmesan Potato Wedges

Ingredients

• 1kg Queen potatoes, cut into wedges.
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika.
• Sea salt & black pepper
• 50g Finely grated parmesan cheese, divided.
• 2 Tbsp fresh chopped parsley
• 1 Tbsp olive oil or rapeseed oil

Method

Preheat oven to Gas Mark 6, 200°C (400°F).

To prep the potatoes

1. Line a large baking tray with grease-proof paper and set aside.
2. Place each potato on a cutting board and carefully slice it in half lengthwise. Place the cut side down onto the cutting board and cut it again in half to create quarters. Cut again in half each quarter, to create 8 wedges.
3. Place the wedges into a large mixing bowl. Add in olive oil, garlic powder, paprika, sea salt, and pepper, mix the potatoes well to evenly coat.

To bake the potatoes

1. Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
2. Sprinkle with 3/4 of the parmesan and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
3. Once done, remove from the oven. sprinkle with remaining parmesan cheese on top and garnish with freshly chopped parsley.

To roast in air fryer

1. Preheat the air fryer to 200°C for 3 minutes.
2. Prep potatoes following the method above, arrange in the air fryer basket and cook for 10 minutes, flipping them halfway through the cooking time. Air fry for an additional 10-15 minutes until the potatoes are nicely roasted.
3. Once the potatoes are crispy, remove from the air fryer, sprinkle with remaining parmesan cheese on top and garnish with freshly chopped parsley.