Ingredients:

  • 4 large Russet potatoes (approx. 900g / 2 lbs), scrubbed
  • 30 ml (2 tbsp) Extra virgin olive oil
  • 5 g (1 tsp) Sea salt
  • 2 g (1/2 tsp) Cracked black pepper
  • 45 g (1/2 cup) Finely grated Parmesan cheese
  • 5 g (1 tsp) Garlic powder
  • 3 g (1/2 tsp) Smoked paprika
  • 2 g (1/2 tsp) Onion powder
  • 30 g (2 tbsp) Unsalted butter, melted
  • 3 cloves Fresh garlic, minced fine
  • 5 g (1 tbsp) Fresh parsley, chopped

Instructions:

  1. Slice each of the 4 Russets into 8 uniform wedges.
  2. Pat the wedges with a clean kitchen towel until they are bone dry to the touch.
  3. Toss the wedges in a bowl with 30 ml olive oil until they look glossy and fully coated.
  4. Combine 5 g sea salt, 2 g pepper, 5 g garlic powder, 3 g smoked paprika, and 2 g onion powder in a small dish.
  5. Sprinkle the spice mix and 45 g Parmesan over the oiled potatoes and toss vigorously.
  6. Place wedges on the baking sheet, skin side down, ensuring no two potatoes are touching.
  7. Bake at 200°C (400°F) for 25 minutes until the edges are dark brown and the centers are tender.
  8. While roasting, whisk together 30 g melted butter and 3 minced garlic cloves.
  9. Remove the hot wedges from the oven and immediately drizzle with the garlic butter and 5 g parsley.
  10. Let them sit for 2 minutes until the butter has been absorbed and the crust has set.