Oven Baked Potato Wedges

1. 4 russet potatoes
2. 50 ml cup extra virgin olive oil
3. 1/4 teaspoon sea salt or kosher salt
4. 1/4 teaspoon paprika
5. 2 gloves garlic (finely chopped)
6. 1/4 teaspoon black pepper

Methods:

1. Preheat oven to 230°C
2. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
3. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
4. Place 1/4 tsp salt, 1/4 tsp garlic, 1/4 tsp paprika and 1/4 tsp black pepper into a large mixing bowl. Add potatoes and mix them together. Next add 50ml of olive oil to the mixing bowl and mix until potatoes are coated.
5. Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 230°C for 30-35 min until the potatoes are cooked through, browned and crispy.
6. Serve with ketchup, or ranch,… or fry sauce.

Notes:

1. While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
2. Toss potato wedges in the mixing bowl with parsley and cheese.