Prep Time 

10 minutes
 Cook Time 45 minutes
 Servings 6 people
 Calories 285kcal
 Author Michelle Nemis

Ingredients
 6 large russet potatoesrinsed well
 1/4 cup olive oil extra virgin
 1 tsp salt and pepper add more salt to your liking
 1 tsp rosemary
 1 tsp thyme
 1-2 tbsp paprika
 1/2 cup parmesan cheese grated
2 tbsp parsley freshly chopped, for garnish
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Instructions
1. Preheat oven to 400°F and line two large baking sheetswith parchment paper
or use a non stick cooking spray.
2. Wash and rinse potatoes well and pat dry. For each potato, first cut in half
lengthwise. Turn the halves down and cut into halves again. Repeat and cut
into halves again, resulting in roughly 8 1-inch-thick wedges per potato. Try to
keep wedges the same size for even cooking.
3. In a large mixing bowl, combine olive oil, salt and pepper, rosemary, thyme,
paprika, and parmesan. Throw potato wedges into the bowl and toss to coat. 
4. Arrange wedges spaced apart, skin side down, and single layer on the baking
sheet. Sprinkle any extra oil and seasonings from the bowl onto the wedges.
5. Bake for 45 minutes. Depending on how large your wedges are, you can bake
between 45 minutes to 1 hour. For thinner cut wedges, bake for 30 minutes or
until desired crispiness.
6. Sprinkle with fresh chopped parsley to serve. Enjoy