Courtney was on her Spring Break this week so I feel like summer is even closer than ever. Temperatures are already in the 80s here so I'm pretty sure, I'm not the only one with my mind on summer vacation.
My family likes Parmesan Potato Wedges as a side dish. They're easy to throw in the oven while I've got dinner cooking on the Big Green Egg and they're really tasty. They go great with burgers, steaks, chicken or really any summertime meal.
Parmesan Potato Wedges
4 russet potatoes
1/4 cup extra virgin olive oil
1/2 tsp sea salt or kosher salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper
1 1/2 Tbsp chopped fresh parsley leaves
1/4 cup parmesan cheese
Place potatoes in a bowl of ice water for 30 minutes.
Remove from water and pat dry with paper towels. Brush potatoes with olive oil.