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  • (upbeat music)

  • - [Narrator] Mm, cheesy and fresh oven-baked potato wedges.

  • You'll need four washed russet potatoes.

  • Start by cutting each one in half

  • and then cut each half into thirds.

  • Transfer these into a bowl if ice water

  • and let them sit for half an hour.

  • This removes some of the starch

  • and makes the potatoes more crisp.

  • For the seasoning mix, combine

  • 1/4 teaspoon of black pepper, garlic powder, salt,

  • and 1/2 a teaspoon of paprika.

  • Drain the potatoes and pat them dry

  • really well with several paper towels.

  • Toss them together with your seasoning mix

  • and 1/4 cup of extra virgin olive oil.

  • Transfer potato wedges right away

  • to a foil-lined cookie sheet and bake

  • at 450 degrees Fahrenheit for 25-35 minutes,

  • depending on the thickness of your wedges.

  • Ooh, these are almost ready to eat.

  • While they're still hot, toss them with

  • a 1/4 cup of grated Parmesan cheese

  • and a couple tablespoons of fresh parsley.

  • The cheese melts onto the crisp potato skins

  • and it's such a treat.

  • Now that's what I call a slam dunk.

(upbeat music)

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