4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 Tbsp chopped fresh parsley leaves
¼ cup parmesan cheese
(preheat oven to 450˚F)
Wash & 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 ¼ tsp salt, ¼ tsp garlic powder, ¼ 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.
Line baking sheet with parchment paper. 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 ¼ cup parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.
Oven baked potato wedges