Ingredients:

  • 1.5 lbs Russet Potatoes, scrubbed clean
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 cup Finely Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Cut each potato in half lengthwise, then into quarters, and finally into eighths to create uniform wedges.
  2. Place the wedges in a bowl of cold water for 2 minutes to remove excess starch. Drain and pat the wedges completely dry with a kitchen towel.
  3. In a large mixing bowl, toss the dried wedges with the olive oil until thoroughly coated. In a small bowl, mix the garlic powder, paprika, salt, and pepper, then sprinkle over the potatoes and toss again.
  4. Arrange the wedges on the prepared baking sheet in a single layer, ensuring they do not touch. Bake for 25 minutes.
  5. Remove the tray from the oven. Sprinkle the finely grated parmesan over the wedges and flip them to coat. Return to the oven for 10-12 minutes until the cheese is golden-brown and the potatoes are tender.
  6. Garnish with fresh parsley immediately and serve hot.