Ingredients:

  • 1 lb russet potatoes
  • 1.5 tbsp extra virgin olive oil
  • 0.25 cup parmesan cheese, finely grated
  • 0.5 tbsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried Italian seasoning
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Slice each potato in half lengthwise, then into quarters, and finally into eighths to create uniform 1-inch thick wedges.
  2. Submerge the wedges in a bowl of ice-cold water for 30 minutes to draw out excess surface starch.
  3. Drain the potatoes and pat them bone-dry with clean kitchen towels to prevent steaming. They must be completely dry or they will never crisp.
  4. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
  5. In a large mixing bowl, toss the dried wedges with olive oil until evenly coated.
  6. Add the finely grated parmesan, garlic powder, smoked paprika, and Italian seasoning to the bowl and toss until a gritty bark forms on the potatoes.
  7. Arrange wedges on the prepared baking sheet in a single layer, skin side down, and roast for 35 minutes until deep mahogany and crispy.
  8. Remove from oven and finish with sea salt and cracked black pepper.