2 russet potatoes, cut into wedges
1/4 cup olive oil
salt, pepper, paprika to taste
2 tbsp parsley, chopped
1/4 cup grated Parmesan cheese
Preheat oven to 425F. Preheat a baking sheet in the oven for at least 5 minutes when heated.
Cut and toss potatoes with olive oil, salt, pepper and paprika. Spread onto heated baking sheet in an even layer. Roast for 30-35 minutes or until browned and crispy.
Toss with parsley and cheese when done.