Oven Baked Potato Wedges

• Vegetarian
• Gluten free

• Produce

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

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Sea salt or kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese

Found on natashaskitchen.com

Ingredients

• 4 russet potatoes, rinsed
• ¼ cup extra virgin olive oil
• ¼ tsp sea salt or kosher salt
• ¼ tsp garlic powder
• ½ tsp paprika
• ¼ tsp black pepper
• 2 Tbsp chopped fresh parsley leaves
• ¼ cup parmesan cheese

Directions

• 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, ½ 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 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 ¼ cup parmesan cheese and place both into a large mixing bowl.
• Toss potato wedges in the mixing bowl with parsley and cheese.