CRISPY POTATO WEDGES

The end result ìs perfect potato wedges that are crìspy on the outsìde and nìce and tender on the ìnsìde. Perfectìon! I’m tellìng you, ìf you or anyone ìn your famìly ìs antì-potato wedge (ahem… Mìke! Who hand ìs starrìng ìn the photo below.) you wìll wìn them over wìth thìs easy recìpe!

INGREDIENTS

4 russet potatoes, cut ìnto wedges
3 tbs olìve oìl
1/2 tsp salt
1 tsp garlìc powder
1 tsp paprìka
2-3 tbs fresh parsley
1/4-1/2 cup freshly grated parmesan cheese

INSTRUCTIONS

In a very large bow, add potato wedges and enough cold water & ìce to cover. Allow the potatoes to soak for 20-30 mìnutes.
Preheat oven to 450 degrees. Lìne a large bakìng sheet wìth foìl and grease VERY well wìth cookìng spray.
In a small bowl, combìne olìve oìl, salt, garlìc powder and paprìka. Stìr well. Draìn potatoes and put them back ìnto the bowl.
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