Recipe Instructions:
Ingredients
Non-stick cooking spray
4 large Russet potatoes
¼ cup olive oil
½ cup finely shredded parmesan, plus more for serving
2 teaspoons fresh rosemary, finely chopped
1 ½ teaspoons garlic powder
Salt and freshly ground black pepper
1 tablespoon fresh parsley leaves, finely chopped for serving (optional)
Directions
Preheat oven to 400°F. Spray an 18- by 13-inch baking sheet with non-stick cooking spray or line with parchment paper.
Scrub and rinse potatoes. Cut each potato in half then cut into large wedges (about 8 total per potato). Place potatoes on baking sheet.
Drizzle with olive oil, top with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp. salt and 1/4 tsp. pepper). Toss lightly. Then spread into an even layer.
Roast in oven for 30 to 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 to 2 minutes to crisp them up even more.
Top with a few more tablespoons parmesan and parsley. Serve warm.
