Crispy Garlic Parmesan Potato Wedges

Scrub the potatoes well and cut each into 8 wedges.Scrub the 4 large potatoes well and cut each into 8 wedges.

Soak the wedges in cold water for 20–30 minutes to remove excess starch, then drain and dry thoroughly.

In a large bowl, toss the wedges with olive oil, minced garlic, salt, pepper, paprika, Italian seasoning, garlic powder and cornstarch until evenly coated.In a large bowl, toss the wedges with 3 tbsp olive oil, 4 cloves minced garlic, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp Italian seasoning, 1/2 tsp garlic powder and 2 tbsp cornstarch until evenly coated.

Add the Parmesan last and toss lightly.Add the 1/2 cup Parmesan last and toss lightly.

Oven: preheat to 425°F (220°C), arrange wedges skin-side down on a parchment-lined tray and bake 35–45 minutes, flipping halfway, until golden and fork-tender; broil 2–3 minutes at the end for extra crispiness.

Air fryer alternative: cook in a single layer at 400°F (205°C) for 18–22 minutes, shaking the basket halfway, until crisp and golden.

Sprinkle with extra Parmesan, chopped parsley and a little flaky salt, and serve hot with dipping sauce.Sprinkle with extra Parmesan, 2 tbsp chopped parsley and a little flaky salt, and serve hot with dipping sauce.