Ingredients:

  • 1.5 lbs Russet Potatoes (about 3-4 large), scrubbed and cut into 1-inch wedges
  • 2 tbsp Olive Oil
  • 1 tsp Cornstarch
  • 1.5 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.5 cup Parmesan Cheese, finely grated and divided
  • 1 tbsp Unsalted Butter, melted
  • 2 cloves Fresh Garlic, microplaned or finely minced
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Scrub 1.5 lbs Russet potatoes and cut them into 1 inch thick wedges.
  2. Pat the wedges with a lint free kitchen towel until the skins feel tacky and matte.
  3. In a large bowl, whisk 2 tbsp olive oil with 1 tsp cornstarch and all dry spices.
  4. Add the potatoes to the bowl and shake until every crevice is coated in a thin, orange tinted film.
  5. Sprinkle 0.25 cup of the Parmesan over the wedges and toss again.
  6. Place wedges on a parchment lined tray, skin side down, ensuring at least half an inch of space between each.
  7. Bake at 425°F for 20 minutes until the edges look dark gold and the cheese smells toasted.
  8. Flip the wedges and bake for another 5 minutes until they sound hollow when tapped with a fork.
  9. Whisk 1 tbsp melted butter with 2 microplaned garlic cloves and 1 tbsp parsley.
  10. Toss the hot wedges in a clean bowl with the garlic butter and the remaining 0.25 cup Parmesan until the cheese melts into a lacy crust.