Ingredients
30 servings
Russet Potatoes
10.0
pound(s)
Olive Oil
0.5
cup(s)
Kosher Salt (to taste)
3.0
tablespoon(s)
Pepper (to taste)
2.0
tablespoon(s)
Paprika
3.0
tablespoon(s)
Fresh parsley
1.0
bunch(es)
Recipe Instructions
Best done in an oven or on griddle. Cut the potatoes lengthwise in wedges. Toss with generous amounts of olive oil, salt, pepper and paprika. Spread on baking sheet so the wedges are not crowded and have room to brown up. Bake until golden brown. Garnish with chopped parsley