Ingredients

• 6 large russet potatoes, rinsed
• 1/4 cup olive oil
• 1 tablespoon garlic, minced
  • Can substitute 3 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons salt, adjust to taste
• 1 teaspoon paprika
• 1/2 teaspoon cracked pepper
• 2/3 cup parmesan cheese, finely grated and divided
• 2 tablespoons fresh parsley, chopped

Method

1. Preheat oven to 390°F. Line 2 large baking sheets with parchment paper and set them set aside.
2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
3. In a small jug, combine the oil, garlic, onion powder, salt, paprika and pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
4. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
5. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
6. Sprinkle with parsley and remaining parmesan cheese to serve.