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Ingredients
- 2 russet potatoes, cut in half lengthwise, halves cut lengthwise into fourths to make 16 big fat wedges
- 1/4 c EVOO
- 3/4 t kosher salt
- 1/4 c freshly grated Parmigiano-Reggiano cheese
- 2 T chopped fresh flat leaf parsley
Details
Preparation time 5mins
Cooking time 40mins
Preparation
Step 1
Preheat the oven to 425. Toss the potatoes with the olive oil and salt in a large bowl, then dump them onto a baking sheet, spreading to a single layer. Roast for 30-35 min, until they are cooked through, brown and crispy. Toss them in a big bowl with cheese and parsley.
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