Potato Wedges

Tools Used: Perforated Baking Sheet, Bonmat, FRENCH PANTRY Sel Gris Salt, FRENCH Pantry Roasted Garlic and Chive Herb Blend, Santoku Knife, Stainless Mixing Bowl

Ingredients

• 4 russet potatoes, rinsed

• 1/4 cup extra virgin olive oil

• 1/4 tsp FRENCH PANTRY Sel Gris Salt

• 1/2 Tbsp FRENCH PANTRY Roasted Garlic and Chive Herb Blend

• 1/2 tsp paprika

• 1/4 tsp black pepper

• 2 Tbsp parsley, finely chopped

• 1/4 cup Parmesan cheese

  Directions

• Preheat the oven to 450 F. Cup potatoes into wedges by cutting lengthwise in half then slice each half into 3-4 slices depending on potato size.

• Place potatoes in the Stainless bowl of water with about 2 cups of ice cubes. Let them stand for 30 minutes then drain well and thoroughly pat dry with paper towels.

• Place salt, Garlic and Chive Herb Blend, paprika, and black pepper into a large zip-lock bag. Add potatoes and shake them together, Next, add 1/4 cup olive oil to the bag and toss until potatoes are coated.

• Place the bonmat on the Perforated Baking Sheet. Place potatoes on the bonmat and bake for 30-35 minutes until the potatoes are cooked through, browned and crispy.

• While the potatoes are baking, place the parsley and parmesan cheese into a large mixing bowl. Toss the freshly baked potato wedges in the mixing bowl with parsley and cheese.

  * These potato wedges are divine! I like to make them as a side to steak dinner which we do not have very often. It reminds me of dining at a steakhouse because they are that good. I do not even need ketchup. These are also excellent to serve for watching your favorite game on television.