Wash, Cut, and Soak Your Potatoes –Wash the potatoes really well. No need to peel. The skin will lead to more flavor and a crispier exterior. Cut the potato in half lengthwise and then cut that half in half. You’ll get two large wedges. I then cut the wedges into smaller wedges so we get four wedges out of the half. Soak in cold water for 20-30 minutes. I add a bit of salt to the water too.

Drain, Dry, and Season– Pour the potatoes into a colander and let the water drain out. Use a few paper towels to thoroughly dry the potatoes. Pour the potatoes into a large bowl and add the olive oil. Next, add in the seasonings and mix thoroughly.

Bake- Place a wire rack over a baking sheet that is lined with aluminum foil. Pour the potatoes out into a single layer onto the wire rack. Bake at 400°F for 35-40 minutes or until the potatoes are golden brown and fork-tender on the inside.

Garnish, Cool Slightly, and Enjoy– Garnish with fresh or dried parsley out of the oven. Sprinkle or grate the cheese on top of the wedges fresh out of the oven. I allow the wedges to cool slightly on the rack for about five or ten minutes. Serve these warm with dipping sauce or on their own.