Ingredients:
For the Potato Wedges:
4 medium potatoes, washed and cut into wedges
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
Fresh chives, chopped, for garnish
For the Garlic Aioli Dip:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
Salt and black pepper, to taste
Fresh chives, chopped, for garnish
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, toss the potato wedges with olive oil to coat them evenly.
In a small bowl, mix together the Parmesan cheese, garlic powder, paprika, salt, and black pepper. Sprinkle this mixture over the potatoes, tossing until they are well-coated.
Arrange the potato wedges on the prepared baking sheet in a single layer with the cut side down. Bake for 35-40 minutes, or until golden brown and crispy, flipping halfway through to ensure even browning.
While the potatoes are baking, prepare the garlic aioli dip. In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Season with salt and black pepper to taste, stirring until smooth. Garnish with a sprinkle of chopped chives.
Once the potato wedges are done, remove them from the oven and sprinkle with fresh chives.
Serve the crispy Parmesan potato wedges hot with the garlic aioli dip on the side.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: Approx. 320 per serving | Servings: 4