- [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.