Ridiculously Crispy Potato Wedges

Fun fact about me - I'm allergic to chicken, so the whole buffalo wing thing isn't an option for me. But I really miss ordering something that comes with weirdly wet carrots and celery and dipping them plus the tiny little chicken arm into a rich sauce and ending up with hands coated in grease. Turns out, the wing is actually my least favorite part, so creating an extra crispy potato wedge that's perfect for sauce grabbing and full of flavor is actually my preference. So here she is... the perfect (non) WING woman. Perfect for your vegetarian friend or meatless Monday or, you know, The Super Bowl! 

Ridiculously Crispy Potato Wedges

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 2

Ingredients:

• 1 large russet potato, peeled

• 1/4 cup olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon paprika

• pepper (to taste)

• 1/2 teaspoon salt

• 1/4  cup + 1 tablespoon parmesan

• 1 tablespoon parsley, chopped

Instruction:

1. Preheat your oven to 425

2. Grab your largest sheet pan (if you don't have a big guy grab two)

3. Cut the potato in half so your potato wedges aren't too long

4. Slice each half in half and then slice each half into 4-5 wedges

5. Place the wedges on the sheet pan (if they're at all crowded grab that second pan)

6. Coat in olive oil, garlic powder, onion powder, paprika, pepper, salt, and 1/4 cup of parm

7. Toss everything really really well and pop it in the oven

8. Cook until you see some nice crisping and darkening on the side facing the sheet pan, about 20 minutes

9. Give them a good flip and cook for another 10-20 minutes until both sides are crispy, golden, and irresistible looking

10. Sprinkle the last tablespoon of parm and place back in the oven until the parm is melted

11. Toss in the parsley and serve with ranch and buffalo sauce