(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.