These oven baked potato wedges are easy and delicious every time. The cheese melts onto the potato wedges and they are so good!
Ingredients:
- 20 russet potatoes rinsed
- 1.25 cup extra virgin olive oil
- 1.25 tsp sea salt or kosher salt
- 1.25 tsp garlic powder
- 2.5 tsp paprika
- 1.25 tsp black pepper
- 10 Tbsp parsley finely chopped
- 1.25 cup Parmesan cheese
Instructions:
- Preheat oven to 450˚F. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3-4 slices depending on potato size. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then drain weel and thoroughly 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 into a large zip-lock bag. 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 freshly baked potato wedges in the mixing bowl with parsley and cheese.
- Enjoy!