Potato Wedges

Ingredients

• 4-6 russet potatoes
• 1 quantity Emeril's Essence Seasoning (see note)
• 1 tsp chili powder (optional)
• 1 tsp dried parsley (optional)
• 1/4 tsp cayenne (optional)
• 2 tbsp vegetable oil

Instructions

1. Preheat oven to 425 F

2. Cut potatoes in half

3. Flat side down, cut in half again (now in quarters)

4. Cut each quarter into thirds, diagonally, creating thick wedges

5. Place wedges in a bowl of cold water while you chop the rest of the potatoes

6. Drain the potatoes and pat dry, transfer to a large bowl

7. Optionally add 1 tsp chili powder, 1 tsp parsley, and 1/4 tsp cayenne pepper to the Emeril's Essence Seasoning

8. Coat potatoes with vegetable oil and toss by hand (to avoid damaging the potato wedges)

9. Sprinkle about 1 tbsp of the spice mix across potatoes to make it easier to combine

10. Hand toss potatoes and seasonings together

11. Line a large baking sheet with parchment

12. Stand potatoes upright on the baking sheet, wedge facing up, not touching each other

13. Carefully transfer to the oven, trying not to knock over the potato wedges

14. Bake for 30 minutes or until the tops of the potatoes are crispy and slightly charred but do not over bake because the potatoes will be chewy