- 4
- 45 mins
- 80 mins
Ingredients
- 4 russet potatoes, rinsed
- 1/4 cup extra virgin olive oil
- 1/4 tsp sea salt or kosher salt
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 Tbsp chopped fresh parsley leaves
- 1/4 cup grated parmesan cheese
Preparation
Step 1
Preheat oven to 450˚F)
Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
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.
Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp black pepper in to a large ziplock bag or a mixing bowl. Add potatoes and shake them together. Next add 1/4 cup of olive oil to the bag and toss until potatoes are coated.
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.
While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese
Serve with ketchup, or ranch,… or fry sauce.