Ingredients:

  • 4 large Russet potatoes (approx. 2 lbs / 900g)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea salt
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 0.5 tsp Onion powder
  • 0.5 tsp Dried oregano
  • 2 tbsp Finely grated Parmesan cheese

Instructions:

  1. Scrub the 4 large Russet potatoes under cold water. Note: Keep the skins on for extra texture and nutritional value.
  2. Slice each potato in half lengthwise, then into quarters, and finally into eighths. Goal: Evenly sized 1 inch thick wedges.
  3. Place wedges in a pot of salted water and boil for 8-10 minutes. Cook until the edges look slightly softened but the center is firm.
  4. Drain the water and let the potatoes sit in the colander for 5 minutes. Note: This allows steam to escape, which is the secret to a non soggy wedge.
  5. Give the colander a gentle shake to scuff up the edges of the potatoes. Look for a fuzzy starchy coating on the exterior.
  6. In a large bowl, whisk together the 3 tbsp olive oil, 1 tsp sea salt, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp onion powder, and 0.5 tsp dried oregano.
  7. Add the warm potatoes to the bowl and toss until every inch is covered in the red tinted oil.
  8. Place wedges on a preheated baking sheet, skin side down. Space them out so they sizzle rather than steam.
  9. Roast at 400°F for 25 minutes, then sprinkle with the 2 tbsp Parmesan.
  10. Bake for another 5-10 minutes until the cheese is golden and the potatoes are crackling and brown.