These crispy potato wedges are tossed with olive oil, parmesan cheese, and seasonings and roasted until perfectly crispy on the outside and soft and fluffy on the inside. Serve these baked potato wedges with a zesty lemon aioli that is perfect for dipping!
Preheat the oven to 425˚ and line a sheet pan with parchment paper.
Wash and dry the potatoes and cut them into similar sized wedges. 4-6 wedges per potato work best.
Place potato wedges in a large mixing bowl and add olive oil, parmesan cheese, Italian seasoning, garlic powder, and salt. Toss to combine until the olive oil and seasonings are well coated on all of the potato wedges.
Place seasoned potato wedges on the prepared sheet pan making sure they are evenly spaced and in one layer.
Roast potato wedges in a preheated oven for 30-35 minutes until they are fork-tender and crispy and browned on the outside.
While potatoes are roasting, combine mayonnaise, garlic, lemon juice and zest, and salt and pepper in a small bowl. Whisk together until well combined. Serve as a dipping sauce for the crispy potato wedges.