GF Baked Garlic Parmesan Potato Wedges
8 small russet potatoes, cut into wedges
1/4 cup olive oil
4 cloves garlic, minced
1/4 dried thyme
1/2 cup grated parmesan cheese
salt and pepper to taste
1. Soak potato wedges in ice water for 30 minutes.
2. Preheat oven to 425 degrees. Line baking sheets with parchment paper.
3. Drain potatoes and pat them dry. Toss them in olive oil, garlic and thyme.
4. Place potato wedges on parchment paper. Sprinkle with parmesan, salt and pepper.
5. Bake for 35 minutes. Flipping halfway through. Bake until golden and crisp.