Ingredients
6russet potatoes,large, rinsed
¼cupolive oil
1garlic,minced or 3 tsp garlic powder
½tsponion powder
2tspsalt,adjust to taste
1tsppaprika
½tspblack pepper,cracked
⅔cupparmesan cheese,finely grated or shredded, divided
2tbspparsley,fresh chopped
Preparation
Preheat oven to 390 degrees F. Line 2 large baking sheets with parchment paper; set aside.
Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until there are 8 wedges. (Make sure they are about the same thickness and size).
In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
Sprinkle with parsley and remaining parmesan cheese to serve.
