Ingredients:

  • 3-4 large Russet potatoes (approx. 2 lbs / 900g), scrubbed clean
  • Cold water for soaking
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1/2 cup (45g) Finely grated Parmesan cheese
  • 1 tsp (5g) Garlic powder
  • 1 tsp (5g) Onion powder
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/2 tsp (2.5g) Dried parsley or oregano
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (2g) Freshly cracked black pepper

Instructions:

  1. Slice each potato into 8 even wedges. Place them in a large bowl filled with cold water and soak for 30 minutes to extract excess starch.
  2. Drain the water and pat the potato wedges thoroughly dry with a kitchen towel or paper towels to ensure maximum crispiness.
  3. In a large dry bowl, whisk together the Parmesan cheese, garlic powder, onion powder, smoked paprika, parsley, salt, and pepper.
  4. In a separate bowl, toss the dried wedges with olive oil until fully coated.
  5. Add the oiled potatoes to the cheese and spice mixture. Toss vigorously until the wedges are heavily and evenly coated.
  6. Arrange the wedges in a single layer on a parchment-lined baking sheet, ensuring they do not touch.
  7. Bake at 400°F (200°C) for 30–35 minutes, flipping halfway through, until the crust is dark golden-brown and the interior is tender.