Ingredients:

  • 4 large Russet potatoes (approx. 1kg / 2.2 lbs), scrubbed clean
  • 2 liters ice-cold water
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Slice each scrubbed Russet in half lengthwise, then into 3 or 4 wedges per half to get even 1kg batches.
  2. Submerge the potato wedges in 2 liters of ice-cold water. Soak for at least 15 minutes to remove surface starch.
  3. Preheat your oven to 200°C (392°F). Preheat your baking sheet in the oven for 5 minutes.
  4. Drain the potatoes and pat them completely dry with kitchen towels or paper towels.
  5. In a large mixing bowl, toss the dried wedges with olive oil, grated Parmesan cheese, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.
  6. Arrange wedges in a single layer on the preheated baking sheet. Roast for 35 minutes, until the edges are deep mahogany and crisp.
  7. While the potatoes are hot, whisk together the melted butter, minced fresh garlic, and parsley. Toss the roasted wedges in the garlic butter mixture and serve immediately.