Potato Wedges

Serves 4

INGREDIENTS

Potato Wedges.

800g potatoes, washed but not peeled.

1-2 tablespoons olive oil

Seasoning.

1 clove minced garlic

½ teaspoon onion powder

1 teaspoon salt or to taste

1 teaspoon paprika

½ teaspoon cracked pepper

½ cup finely grated parmesan cheese

METHOD

1. Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.

2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways until you have 8 wedges. (Make sure they are about the same thickness and size).

3. Combine the oil, garlic, onion powder, salt, paprika and pepper in a small jug. Pour the oil mixture over the potatoes and toss together to coat evenly.

4. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.

5. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.

6. Sprinkle with parsley and remaining parmesan cheese to serve.

Serve with a generous helping of aioli!