BAKED POTATO WEDGES

INGREDIENTS

1 bag of Yukon Gold potatoes (choose a bag that has large sized potatoes)

Enough Olive Oil to coat (I use the light olive oil for cooking)

Salt and Pepper to taste

Rosemary and Garlic seasoning blend

A few dashes of paprika

A couple pinches of ground red pepper

2 tbsp of Parmesan cheese.

METHOD

Preheat oven to 375 to 400.

Rinse and dry unpeeled potatoes. Cut in half diagonally and then cut into wedges. Place all wedges in a Ziploc bag and toss with above ingredients, except the Parmesan cheese.

Take 2 cookie sheets and brush with olive oil. Place the wedges cut side down and spread in an even layer over both sheets. Bake for 30 mins and then turn on the other cut side and bake for another 25 mins or until tender. I usually swap the sheets (so that the one on top goes on the bottom and vice versa) so that during half the cooking time they get evenly cooked but that is just a habit.  End result should be slightly golden.

Using a spatula, carefully remove the wedges and place in a dish and while they are still hot sprinkle the Parmesan cheese.