Oven Baked Potato Wedges

Oven Baked Potato Wedges

Ingredients

·       4 russet potatoes, rinsed

·       ¼ cup extra virgin olive oil

·       ¼ tsp sea salt or kosher salt

·       ¼ tsp garlic powder

·       ½ tsp paprika

·       ¼ tsp black pepper

·       2 Tbsp chopped fresh parsley leaves

·       ¼ cup parmesan cheese

Instructions

(preheat oven to 450˚F)

1.    Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.

2.    Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.

3.    Place ¼ tsp salt, ¼ tsp garlic powder, ½ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.

4.    Line baking sheet with foil. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.

5.    While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.

6.    Toss potato wedges in the mixing bowl with parsley and cheese.