Ingredients:

• 4 medium potatoes (Yukon Gold or Russet work great)

• 80g breadcrumbs (preferably fine or panko)

• 100g Parmesan cheese, finely grated

• 2 tbsp olive oil or melted butter

• 1 tsp garlic powder (optional but recommended)

• ½ tsp paprika (for color and flavor)

• Salt and black pepper, to taste

• Fresh parsley (for garnish, optional)

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Instructions:

1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper or lightly grease it.

2. Wash and peel the potatoes (peeling optional). Slice them into thick wedges or rounds—about 1 cm (⅓ inch) thick.

3. In a large bowl, toss the potato slices with olive oil or melted butter until evenly coated.

4. In a separate bowl, mix together the breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

5. Press each potato piece into the breadcrumb mixture, coating one or both sides generously.

6. Place them on the prepared tray in a single layer, with the coated side facing up.

7. Bake for 30–35 minutes or until golden and crispy. No flipping needed!

8. Garnish with chopped parsley and serve hot — with ketchup, garlic dip, or sour cream.

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💡Tips:

• For extra crispiness, broil the potatoes for the last 2–3 minutes.

• You can also air-fry them at 200°C (390°F) for 15–20 minutes.