Drizzle them with the oil. Preheat oven to 425F.

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To make these delicious potatoes you need about 4 russet potatoes.

Russet potato wedges. Toss the potato wedges and olive oil together in a medium bowl. Place the potato wedges on the baking sheet then drizzle over the olive oil add garlic sprinkle over rosemary and thyme and season well with sea salt and freshly cracked black. Youre going to want to slice a few russet potatoes into the right sized wedges.

Kosher Salt - This is a must have for me. Simply cut the russet into wedges that are about 1-inch thick at the widest part. Spread the potatoes out onto a baking sheet and season with salt and pepper.

Russet Potatoes - Using russets to make wedges give you long thin pieces. Place the wedges on a baking sheet and be careful not to crowd. This give the potato wedges their necessary crispiness and helps the seasonings stick to the potatoes.

Cut them in half lengthwise and then cut each of those in half lengthwise. The russet is a high starch potato which means that it will stay tender and fluffy on the inside. Olive Oil - I like to use a light olive oil for air frying.

Medium-starch or all-purpose potatoes such as Yukon Gold red gold white blue and purple potatoes have more moisture than high-starch potatoes and are less likely to fall apart. Roast for 35-45 minutes tossing once or twice or until the potatoes are crisp and fork tender. And the season with a mixture of salt garlic powder Italian seasoning and Parmesan cheese.

High-starch potatoes like russets and most sweet potatoes including the jewel yam are highly absorbent with a light fluffy texture. And they owe it all to a crispy garlic-Parmesan coating a few glugs of olive oil and a hot oven. You should end up with about 4 wedges but you can even cut those smaller if you want and create 8 wedges.

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