Parmesan Potato Wedges

4 Russet Potatoes

2 Tablespoons olive oil or melted butter

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 1/2 teaspoons paprika

1 teaspoon salt

2 Tablespoons parsley

A couple dashes of cayenne pepper

Preheat the oven to 450 degrees and line a baking sheet with aluminum foil and cooking spray or a Silpat liner.

Combine Parmesan cheese, garlic powder, paprika, salt, parsley and cayenne pepper in a small bowl. Cut potatoes in half the long way. Then place each half flat on a cutting board and slice into wedges. Place the potato wedges in a large bowl and toss with olive oil or butter to completely coat. Add the cheese mixture to the potato wedges and toss gently to coat evenly.

Place potatoes on the baking sheet. Sprinkle with leftover cheese mixture.  Bake for 25-35 minutes or until potatoes are easily pierced with a fork. The smaller wedges will be done sooner. Turn once halfway through cooking time. Good served with fry sauce or ranch.

Recipe originally from here.