Ultimate Potato Wedges – One Pot Chef Style

Step 1: Prepare the Potatoes

Cut each large potato in half lengthwise. Place the cut side flat on a cutting board and make diagonal cuts to create roughly equally sized, slightly thick wedges. It's recommended to use bigger potatoes for more impressive wedges and to cut them to similar sizes for even cooking.

Step 2: Transfer to Bowl

Place all cut potato wedges into a large bowl. This bowl will be used for mixing the seasoning.

Step 3: Prepare the Seasoning Mix

In a small measuring jug or bowl, combine 1/2 cup of olive oil, 1 tablespoon of dried garlic powder, 1 tablespoon of mixed dried Italian herbs, 1 tablespoon of smoked paprika, 1 teaspoon of salt, and a little freshly grated black pepper.

Step 4: Add Parmesan Cheese

Add just under 1/2 cup of powdered Parmesan cheese to the oil and spice mixture. Powdered Parmesan is preferred over freshly grated as it tends to clump less.

Step 5: Combine Seasoning

Using a spoon, stir all ingredients in the jug/bowl together until completely combined and the mixture has a uniform consistency.

Step 6: Coat Potatoes

Pour the herb and spice olive oil mixture over the potato wedges in the large bowl. Using your hands, gently toss the wedges until each one is completely slicked in the beautiful flavor and oil mixture.

Step 7: Arrange on Baking Tray

Line a baking tray with parchment paper. Arrange the potato wedges on the tray with the skin side down. This allows hot air to circulate around each wedge, promoting even cooking and helping the cut sides to dry up and become crisp and golden.

Step 8: Bake

Preheat your oven to 200°C (≈390°F) (approximately 390°F) (400°F (≈205°C) (approximately 205°C)). Bake the potato wedges for 45 to 50 minutes, or until they are cooked all the way through, golden, and crisp on the outside.

Step 9: Serve

Remove from the oven. The best way to test them is to prick them with a fork to ensure they are nice and soft on the inside, or simply press them with your finger. Serve immediately, perhaps with your favorite dipping sauces.

• Use larger potatoes for more impressive wedges.

• Cut wedges to roughly the same size for even cooking.

• Bake skin-side down for crispier, more evenly cooked wedges and to prevent sticking.

• Serve with dipping sauces like sour cream, sweet chili sauce, barbecue sauce, or ketchup.

• Experiment with different dried herbs and spices based on preference.

• Adjust the amount of smoked paprika for more or less smokiness.

• Use fresh Parmesan cheese if preferred, but powdered works better for coating.