4.5/5
(2 Votes)
Ingredients
- 3 large russet potatoes, each cut into 8 wedges
- 3 tbsp. extra virgin olive oil
- 1 tsp. dried Italian seasoning
- salt & pepper to taste
- 1/4 cup grated parmigiano-reggiano
Preparation
Step 1
Preheat oven to 450 degrees. Scatter potato wedges on a non-stick cookie sheet. Drizzle with extra virgin olive oil and toss with the Italian seasoning and some salt & pepper.
Roast potatoes, turning occasionally, until light golden brown, about 50 minutes. Sprinkle cheese liberally on potatoes and roast another 5 minutes until deep golden brown.