Ingredients

• Russet potatoes

• Olive oil (1/3 cup)

• Parsley (small handful)

• Thyme (1 tsp. dried)

• Rosemary (1 tbsp. – dried)

• Salt (a few handfuls)

• Butter (2 ½ - 3 tbsp. – melted)

• Garlic (2 cloves)

• Parmesan cheese (¼ cup – grated)

How to Prepare

1. Preheat the oven to 475 degrees/ as close to 500 degrees as possible.

2. Start cutting clean potatoes into wedges.

3. In a large bowl, put in the olive oil, rosemary, thyme, cheese, garlic, melted butter, salt, pepper and parsley. Stir.

4. Add potato wedges into the bowl and stir.

5. On a cookie sheet covered with parchment paper, lay out the wedges.

6. Take the leftover oil and seasonings and add it to the top of the wedges.

7. Put the wedges on the oven for 25 minutes

8. Make sure to flip them after about 15 minutes of baking in the oven.

9. Take them out and plate them.

10. Add oil over the top and any leftover parsley. Serve and Enjoy!