Ingredients:

  • 3 large Russet potatoes (approx. 2 lbs / 900g), scrubbed
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Cornstarch
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 tsp Dried Italian seasoning
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 1/4 cup Grated Parmesan cheese
  • 2 tbsp Unsalted butter, melted
  • 2 cloves Garlic, finely minced
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Scrub the 900g of Russet potatoes under cold water and pat them bone dry.
  2. Cut each potato in half lengthwise, then into quarters, and finally into 8 even wedges.
  3. Place the wedges in a large bowl and sprinkle the 1 tbsp of cornstarch over them. Toss until they are evenly coated and look matte.
  4. Drizzle the 2 tbsp of olive oil over the potatoes, then sprinkle the garlic powder, smoked paprika, Italian seasoning, salt, and pepper.
  5. Arrange the wedges on a parchment lined baking sheet in a single layer, ensuring they don't touch.
  6. Roast at 200°C for 20 minutes until the edges are golden and the skins look blistered.
  7. While the potatoes roast, whisk the 2 tbsp of melted butter with the minced garlic and chopped parsley.
  8. Remove the tray from the oven and carefully move the wedges back into a clean bowl.
  9. Pour the garlic butter and the 1/4 cup of Parmesan over the hot wedges. Toss vigorously until the cheese melts into the crevices.
  10. Transfer to a warm platter while the butter is still sizzling and serve immediately.