Salt, pepper, and garlic powder to tasteI prefer my 7:2:2 seasoning
2tablespoonsParmesan cheesefresh grated
Preheat oven to 350 degrees convection or 375 conventional oven.
Wash one medium Russet potato and scrub well.
Cut into six equal wedges, give them a nice rinse under running water and pat dry with paper towel.
Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato
Place potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
Bake until golden brown. About 25-30 minutes. Internal temperature should be 200 degrees or a little more.
Three slices (1/2 of a potato) was just the right size for a serving.
The pictures are for serving for four servings, but all instructions are for two servings.
You can match this to something else you are cooking fairly easily. The oven temperature can be varied quite a bit, just adjust the cooking but check the final internal temperature.
Be sure to rinse after cutting and pat dry if you want them crispy.
Use a good quality Parmesan cheese. If you use cheap cheese, there will not be much Parmesan taste.
I like to "pack" the Parmesan on the wedges some.
A "done" potato is 200-210 degrees internal temperature generally, but 190 is too low.
Should be good refrigerated for 3-4 days and frozen for 3-4 months.
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