Prep: 15 minutes

Cook: 35 minutes

Total: 50 minutes

Serves: 6 people

Ingredients

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

Method

• Preheat oven to 390°F.
• Line 2 large baking sheets with parchment paper; set aside.
• 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).
• 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.