(upbeat music)
- [Narrator] Mm, cheesy and fresh oven-baked potato wedges.
You'll need four washed russet potatoes.
Start by cutting each one in half
and then cut each half into thirds.
Transfer these into a bowl if ice water
and let them sit for half an hour.
This removes some of the starch
and makes the potatoes more crisp.
For the seasoning mix, combine
1/4 teaspoon of black pepper, garlic powder, salt,
and 1/2 a teaspoon of paprika.
Drain the potatoes and pat them dry
really well with several paper towels.
Toss them together with your seasoning mix
and 1/4 cup of extra virgin olive oil.
Transfer potato wedges right away
to a foil-lined cookie sheet and bake
at 450 degrees Fahrenheit for 25-35 minutes,
depending on the thickness of your wedges.
Ooh, these are almost ready to eat.
While they're still hot, toss them with
a 1/4 cup of grated Parmesan cheese
and a couple tablespoons of fresh parsley.
The cheese melts onto the crisp potato skins
and it's such a treat.
Now that's what I call a slam dunk.