Crispy Potato Wedges

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 2 tbsp Parsley, fresh
  • 4 Russet potatoes, wedges

• Baking & Spices

  • 1 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on sprinklesomesugar.com

Description

Ingredients

• 4 russet potatoes, cut into wedges
• 3 tbs olive oil
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 2-3 tbs fresh parsley
• 1/4-1/2 cup freshly grated parmesan cheese

Directions

• In a very large bow, add potato wedges and enough cold water & ice to cover. Allow the potatoes to soak for 20-30 minutes.
• Preheat oven to 450 degrees. Line a large baking sheet with foil and grease VERY well with cooking spray.
• In a small bowl, combine olive oil, salt, garlic powder and paprika. Stir well. Drain potatoes and put them back into the bowl. Drizzle oil on top and toss wedges around until fully coated. Arrange potatoes on prepared baking sheet on their sides. Roast for 15 minutes, take the pan out and flip them over onto their other side with tongs - be careful they are extremely hot! Bake for another 25-30 minutes OR until the wedges are fork tender. At this time, if you want them to be a little crisper, turn the oven to broil and broil for a few minutes being sure to watch them carefully because they can burn very quickly.
• While the potatoes are still hot, sprinkle fresh parsley and parmesan on top and toss to coat. Serve immediately.
• Crispy Potato Wedges will keep for up to 2 days stored in an airtight container in the refrigerator. To reheat just simple heat them in the oven or toaster oven for a few minutes.