Ingredients

• 4 large washed potatoes (Russet, Dutch cream, sabego)
• ½ cup olive oil
• 2 tsp garlic powder
• 2 tsp oregano
• 2 tsp rosemary fresh or dry
• ¾ cup grated Parmesan cheese
• 1 cup sour cream
• 1 small bunch of chives
• Salt
• Pepper
• Parsley (optional)

Steps

• Step 1

  Preheat your oven to 375°F – 190°C.

• Step 2

  In a large mixing bowl, combine the dry ingredients, garlic powder, salt and pepper, oregano and rosemary.  Add the grated Parmesan cheese and mix well.

• Step 3

  Leaving the skins on, cut potatoes into chunky wedges by cutting each potato in half lengthwise and then each half in 2 or 3 wedges depending on size.   Some might be cut into 8, others in 6 pieces.

• Step 4

  Grease a baking sheet pan with all the olive oil.  Toss potato wedges in oil to coat each wedge thoroughly.

• Step 5

  Place a few wedges at a time into the mixing bowl mixture, toss to coat evenly.

• Step 6

  Arrange potato wedges on baking sheet with skins side down on a greased baking sheet.  Bake for 40 minutes at 350°F – 180°C or until tender.

• Step 7

  While potatoes are cooking, chop the chives finely and add to the sour cream.  You can also season the sour cream with salt and pepper.

• Step 8

  As an option, sprinkle cooked wedges with freshly chopped parsley before serving.

Little Tips

To make them even crispier, remove them from oven after 30 minutes, let them cool 15 minutes and return them to oven at 375°F - 190°C  for another 15-20 minutes.