Ingredients:

  • 4 large Russet potatoes (approx. 2 lbs), scrubbed and sliced into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup freshly grated parmesan cheese (fine grate)
  • 2 tbsp salted garlic butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Slice each potato into 8 even wedges.
  2. Rinse the sliced wedges in a bowl of cold water until the water runs clear to remove excess surface starch.
  3. Drain the potatoes and pat them with clean kitchen towels until they are bone-dry. Moisture must be completely removed for maximum crispiness.
  4. Preheat your oven to 400°F (205°C). Place the baking sheet in the oven while it preheats.
  5. In a large mixing bowl, toss the dry potato wedges with olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
  6. Arrange the wedges in a single layer on the preheated baking sheet, ensuring they do not touch.
  7. Roast at 400°F for 20 minutes until the edges begin to turn golden.
  8. Carefully remove the pan and sprinkle the 0.5 cup of freshly grated parmesan evenly over the wedges. Use a spatula to gently flip them so the cheese hits the hot pan surface.
  9. Return to the oven for another 15 minutes until the parmesan is browned and shattering.
  10. Remove from the oven and immediately toss with melted garlic butter and fresh parsley before serving.