Perfectly Crispy Garlic Cheese Potatoes (Not Fried!)

Peel 750g of potatoes.

Cut the peeled potatoes into wedge shapes.

Place the potato wedges in a bowl, pour hot water to cover, add 1 tablespoon of salt, and let them sit for 20 minutes.

After 20 minutes, drain the potatoes and gently pat them dry with a paper towel.

Place the dried potatoes in a plastic bag and add 2 tablespoons of olive oil. Shake well to coat evenly.

Add grated Parmesan cheese, corn starch, oregano, red pepper powder, a little salt, and minced garlic to the bag.

Shake the bag vigorously to mix all the seasonings with the potatoes.

Add bread crumbs to the bag and shake gently to coat the potatoes.

Place the seasoned potatoes on a baking sheet lined with parchment paper.

Bake in a preheated oven at 185°C (365°F) for 40-50 minutes until golden and crispy.

In a microwave-safe bowl, combine milk, cheddar cheese, and butter.

Melt the mixture in the microwave for 30 seconds.

Stir the melted mixture until smooth and creamy.

Add sriracha sauce for a bit of spice and mix well.