Crispy Baked Potato Wedges

 Ingredients

• 4 medium russet potatoes, (1 1/2 to 2 lbs) scrubbed and rinsed
• 1/4 cup extra virgin olive oil
• 1/2 tsp fine sea salt , or kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup parmesan cheese, grated

• Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
• Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
• Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
• If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.