Baked Potato Wedges

1 1/2 lbs Russet potatoes (approximately 3 to 4 large russet potatoes)
2 to 3 T olive oil, as needed
1/3 C finely grated Parmesan cheese
2 to 3 tsp garlic powder, as needed
1 tsp salt, optional
1 1/2 tsp cayenne pepper, or to taste

Preheat oven to 450 degrees. Place a large pot of water on the stove and heat. Do not boil. Meanwhile, slice all potatoes into even wedges. Place the sliced raw potato wedges in the hot water and soak for ten minutes. Drain the potatoes and dry with paper towels. Line a large baking sheet with parchment paper. In a small bowl whisk seasonings together. In a large bowl, add potatoes, oil, and sprinkle potato wedges with seasoning mixture, turn to coat completely. Place potato wedges on a prepared baking sheet in a single layer. Spread the wedges evenly on the baking tray to prevent overcrowding. Bake for 22 to 28 minutes, flipping over halfway through the cooking time. When you’re ready to eat, sprinkle the wedges with more Parmesan cheese while they're still warm.

Tips:

For the best way to cut potato wedges, you will need a sharp knife and a cutting board. First, cut the potato in half lengthwise. Then, cut each half into thirds, so that you have six long wedges. Finally, cut each of the wedges into thin slices by making evenly spaced cuts perpendicular to the previous cuts.

The best way to reheat potato wedges is to preheat your oven to 350 degrees, then place the potato wedges on a baking sheet and bake for 15 to 20 minutes. You could also use a microwave, but I find that they don't always come out as crispy that way.

For the best potato wedges, the best type of potato to use is russet potatoes. They have a high starch content and will result in fluffy wedges with a crispy crust.

For crispy potato wedges, we recommend baking at 350 degrees for about 25 minutes. Turn once during baking for even crispness.

Yes, you can freeze garlic Parmesan potato wedges. To freeze, first bake the potato wedges as directed. Once they have cooled, place them in a freezer-safe bag or container and freeze for up to two to three months. When you are ready to eat them, thaw them in the refrigerator overnight and then bake them at 350 degrees for about ten minutes until heated through.