Baked Potato Wedges

• 4 medium russet potatoes, (1 ½ to 2 lbs)
• 1/4 cup extra virgin olive oil
• 1/2 tsp fine 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

• Preheat the oven to 450˚f.
• Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2”- thick).
• 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.
• Bake at 450˚f for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside. (i just put them skin side down and baked the whole time)