recipe Courtesy Rachael Ray
4 large Idaho potatoes, each cut into 8 wedges
Salt
1/4 cup grated Parmigiano Reggiano
1/4 cup breadcrumbs
1 tablespoon garlic powder
Ground black pepper
4 tablespoons EVOO – Extra Virgin Olive Oil
Preheat oven to 425ºF.
Place the potato wedges into a pot with some salt and cover with cold water. Place the pot over medium-high heat and bring up to a bubble. Simmer the potatoes until just tender, about 7-8 minutes.
While the potatoes are cooking, combine the cheese and breadcrumbs in a small bowl. Reserve.
When the potatoes are cooked, toss them in the EVOO, salt and pepper in a bowl. Sprinkle the cheese and breadcrumb mixture over the potatoes, tossing to coat and pressing on them lightly so that the mixture sticks. Transfer the potatoes to a nonstick bake sheet and then into the oven to bake, turning once halfway through, until golden brown and crispy on all sides, about 10-15 minutes
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