Ingredients
4 medium russet potatoes, 1 1/2 to 2 lbs scrubbed and rinsed
1/4 cup extra virgin olive oil
1/2 tsp fine sea salt , or kosher salt
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
2 Tbsp parsley, finely chopped
1/4 cup parmesan cheese, grated
Instructions
Preheat the oven to 450F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, 1/2- thick. Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
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