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Serve immediately while hot and crispy.
Delicious with dipping sauces like ranch, sour cream, or garlic aioli.
Store leftovers in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Variations:
Add chili flakes for a spicy kick.
Use sweet potatoes instead of russet for a twist.
Add grated mozzarella during the last 5 minutes of baking for a cheesy melt.
FAQ:
Can I make these in an air fryer?
Yes, cook at 200°C (400°F) for about 20–25 minutes, shaking halfway through.
Do I need to peel the potatoes?
No, the skins help the wedges stay crispy and add extra texture.
What can I use instead of Parmesan?
Grated Pecorino Romano or nutritional yeast are good alternatives.
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