I recommend serving these Parmesan how to make potato wedges wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. Bake until tender, about 30 minutes.
You need a very hot oven in order to sizzle and brown the surface of the potatoes as they cook on the inside. Start with scrubbed and dry potatoes. I like russets or large baking potatoes. We’ll use four today, but you can raise or lower that number according to how ravenous your beasts are. Cut the potatoes in half lengthwise, then cut each half into quarters to make 8 long wedges per potato. Violently throw the potatoes into a large bowl. A little smoke never bothers me, though.
Adds to the ambiance of my house. Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper. Then toss it all around to coat. ANOTHER NOTE: Do not underseason the potatoes, PLEASE. Arrange the potatoes on a baking sheet in a single layer.
