I rinse my potatoes under cold water, rubbing off any dirt first. Then I cut off any bad spots or “eyes” that are starting to grow.
Then, I dry the potatoes off (so they aren’t slippery when you’re trying to cut them) and place them on a cutting board. Grab a large, sharp knife for cutting these into wedges. Place the potato down longside away from you and slice right down the middle, lengthwise. Turn the two cut halves down on the flat side/inside and cut those in half again. (Placing them flat side down ensures they won’t roll and lessens the chances that you’ll cut yourself.)
Finally, carefully cut each quarter-wedge in half through the center. Ta da!
If you have particularly large potatoes, you can cut some sections again. They should all be roughly about an inch in width to make them bake more evenly.
Ingredients
▢3-4 large russet potatoes – sliced into wedges
▢4 tablespoons olive oil
▢2 teaspoons salt
▢2 teaspoons garlic powder
▢2 teaspoons Italian seasoning
▢½ cup shredded parmesan cheese
▢optional: fresh parsley (or cilantro) – ranch or blue cheese dressing for dipping
Instructions
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