3 large russet potatoes
⅓ cup olive oil (80 mL)
3 tsp Jacoub’s Wedges Seasoning
½ cup vegetarian parmesan cheese (55 g)
1. Preheat oven to 400°F (200°C).
2. Thoroughly wash potatoes, cut in half, and slice into wedges.
3. Toss wedges in olive oil and seasonings.
4. Place on a baking sheet, skin side down.
5. Bake 40-50 minutes.
Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.