adapted from The Chunky Chef
Yield: 4 servings
3 russet potatoes, cleaned and cut each into 8 long wedges (24 wedges)
2 Tbsp extra virgin olive oil
8 garlic cloves, minced
1/2 cup grated Parmesan
2 Tbsp fresh minced parsley
1 1/2 tsp dried thyme
Salt and pepper to taste
Garnish with: minced parsley, minced fresh thyme and extra grated Parmesan
Preheat oven 375° F.
Place a baking sheet in the oven to preheat. Once preheated, remove from the oven and spray lightly with oil or a cooking spray.
Place the wedges in a large bowl. Add the olive oil, salt and pepper and set aside. In a small bowl mix together the grated Parmesan cheese, minced garlic, minced parsley and dried thyme. Stir to combine. Add the mixture to the potatoes and toss well.
Place the potatoes in a single layer onto the preheated baking sheet.
Place them into the oven and bake for 30 minutes. Halfway through or when golden brown and crisp, turn the wedges. If you like your potatoes extra crispy place them under the broiler until they reach your preferred doneness.
Garnish the potatoes with extra parsley, thyme and grated Parmesan cheese.