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.

Rosemary Roasted Potatoes

Ingredients:

1 1/2 pound small red or white skinned potatoes (I used cut up russet potatoes)

2 Tbs Olive Oil

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1 Tbs minced garlic (3 cloves)

2 Tbs minced fresh rosemary leaves

Instructions:

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer. Roast in the oven for about 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. 

3. Remove the potatoes from the oven, season to taste, and serve. 

Seasoned precooked potatoes.

Seasonings

Roasted Fingerling Potatoes

 Ingredients:

1 ½ lbs fingerling potatoes sliced in half lengthwise
2 tbsp butter unsalted, melted
3 cloves garlic minced
1 tbsp Italian seasoning
½ tsp salt
½ tsp pepper
1 tbsp olive oil

Directions:

Preheat your oven to 425 F degrees.
Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large cast iron skillet, then spread the potatoes evenly.
Bake for 20 to 25 minutes, or until crispy. 

This is what it looked like before I put them in the oven.