Oven Baked Potato Wedges
Prep time
Cook time
Total time
Ingredients
- 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
- (I add more spices and more parmesan cheese)
Instructions
(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.
Serve with ketchup, or ranch,... or fry sauce.
