Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place the potatoes in a bowl of water with two cups of cold water. Let them stand for 30 mins. Then pat dry with paper towels.
Preheat oven to 450˚F
In a bowl, mix the salt, garlic, chilli powder, pepper powder, sugar, dried basil and 1 tbsp of oil. . And toss the rest of the mixture with the dry potatoes in it.
Take a baking sheet and place the tossed potatoes.
Put them in oven and cook potatoes after 30 mins until the potatoes are cooked through, browned and crispy.
Toss the potatoes and onions with the chopped parsley and grated Parmesan.
Mix the ingredients under cream cheese mint dip. You can even use yogurt or sour cream instead of cream cheese.
Notes
1. You can use the parchment paper to line in the baking sheet. 2. Coriander can be used instead of parsley to garnish
Recipe by Relish The Bite at https://www.relishthebite.com/parmesan-oven-baked-potato-wedges/