Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 4-6

Ingredients:

4 russet potatoes

1/4 C. extra virgin olive oil

1/2 tsp. sea salt or kosher salt

1/4 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. black pepper

2 T. chopped fresh parsley leaves

1 tsp. dried or fresh thyme or rosemary

1/2 C. parmesan cheese

1/4 tsp. red pepper flakes (optional, my husband likes it spicy)

What to do:

Preheat oven to 450 degrees.

Wash and cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 or more slices, depending how small or large you like your wedges.

Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 15 to 20 minutes then semi-pat dry with paper towels. You want some moisture left over, so the dry ingredients will stick.

Place salt, garlic powder, paprika and black pepper into a large zip lock bag. Add potatoes and shake, shake, shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.

Coat your baking sheet with your choice of non-stick cooking spray. Place potatoes on the treated baking sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.

In the meantime, while the potatoes are baking, chop fresh or dried parsley, thyme or rosemary also if you’re using the red pepper flakes and grate ½ cup parmesan cheese and place both into a large mixing bowl.

Once the potatoes are done toss right away in the mixing bowl with herbs, red pepper flakes and cheese.

Christina’s Notes:

The potatoes can be boiled or microwaved until almost tender and then cut into wedges. Then they will bake for 20 minutes if you’re short on time. Also, try adding ½ teaspoon of really good balsamic vinegar to the oil and then shaking, you won’t be disappointed.