Ingredients

The following ingredients have 4 Servings
  • 4 large red skinned potatoes (sliced into wedges (about 1.35kg | 3lbs total))
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp Dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili pepper flakes
  • Chopped fresh parsley and grated Parmesan cheese to garnish

Instruction

  • Preheat the oven to 400°F
  • Place the potato wedges in a large mixing bowl.
  • Combine the rest of the ingredients in a separate bowl and mix well with a fork until a paste forms; dump that paste over the potato wedges and toss with your hands until all the pieces are evenly coated.
  • Spread the potato wedges skin side down in a dark roasting pan, leaving a little bit of room between the wedges to allow air to circulate freely.
  • Bake for 30 to 35 minutes or until the potatoes are fork tender and golden brown.
  • Sprinkle with a little bit of chopped parsley and more grated Parmesan cheese if desired and serve without delay.