finely grated or shredded parmesan cheese , divided
fresh chopped parsleyPreheat oven to 200°C | 390°F. Line 2 large baking sheets / trays with parchment (baking) paper; set aside.
each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
with parsley and remaining parmesan cheese to serve.
I don’t know many kids who don’t love to crunch on a crispy chicken. ½ garlic bulb, sliced. It’s wonderful to welcome back author of Lizzie Loves Healthy Family Food cookbook, Lizzie King with her recipe for crisp baked chicken and sweet potatowedges
800g of yukon gold potatoes (or similar potato), sliced into wedges (skin on). 11/2 tbs of garlic powder. 1salt and black pepperAdd potatoes to a large bowl, cover with cold water and leave for approx 1 hour. 1Place wedges in a large bowl, spray to coat with spray oil. 1Add the salt, pepper, garlic powder and parsley. 1Spread the wedges out on the tray well spaced apart