Baked Potato Wedges

Ingredients:

450 g. potatoes ( peeled and cut into wedges)

4 tbsp. olive oil

Salt (to taste)

1 tsp. ground black pepper

1 tsp. dried rosemary

1 tsp. dried oregano

1/2 cup grated Parmesan cheese

Methods:

1. Place raw potato wedges in a large bowl filled with ice-cold water and let them soak for 30 minutes.
2. Drain and wipe the wedges well with paper towel.
3. Combine olive oil, salt, ground black pepper, dried rosemary, and dried oregano in a large mixing bowl.
4. Add the potato wedges to the bowl and toss well to coat them with the seasoned oil.
5. In a greased baking tray, transfer the potato wedges into it and arrange them in a single layer, to let them cooked evenly.
6. Bake in a heated oven of 180 degree Celsius for 15 minutes.  Toss the wedges, and increase the temperature to 200 degree Celsius for a few more minutes until the wedges are cooked through and browned.
7. Transfer wedges to serving bowl, toss with grated Parmesan cheese.  
8. You can serve this potato wedges with ketchup or any other dipping sauce, depending on your preference.  I did not serve with sauce, as this is a side dish for my Korean BBQ Chicken Legs.

I adapted this recipe from 'Whisk Affair' with slight adjustments to suit my cooking preference.