5 lb bag of red potatoes (or russets, or whatever you prefer)
1/4 cup olive oil
Season with:
Paula’s seasoning mix
Little extra garlic powder (optional)
Parsley
Grated Parmesan cheese
Wash potatoes & leave skins on. Cut in 1-2” thick chunks or wedges. In a large bowl or XL Ziploc, cover wedges with oil. Then sprinkle with Paula’s seasoning. Mix & check. When each wedge has a light coating, it’s good. Sprinkle with a little extra garlic powder if you prefer them more garlicky. Sprinkle with parsley & mix until each wedge has a little. Generously coat each potato with grated Parmesan. This is what makes the potatoes crispy on the outside, so be generous.
Bake on a cookie sheet lined with parchment paper at 450 degrees for 40 min. If you use two cookie sheets at the same time, just rotate the sheets top to bottom every 10-15 min. You don’t have to turn the potatoes, but if you want to brown the tops more at the end, just broil them for a minute or two.
Paula’s Seasoning Blend
2 Parts Lawrys season salt
1 Part granulated onion
1 part garlic powder
1 part ground black pepper (or mix of ground and coarse)